Thymus Capitatus, a variety that loves Greece’s rocky coastlines, grows into a woody purple shrub. It prospers in specific areas of the Mediterranean and is a hard find even at well-informed spice shops. The Daphnis and Chloe harvesters trim the blossoms one by one, following a laborious process that allows preserving the herb’s aroma for longer. The most advanced tool to ever touch these flowers is a pair of scissors.
Crumble with your palms or fingers before use. You’ll need 2-3 blossoms per portion. Floral and tingling, this thyme is best friends with lemon, garlic, and olive oil. A combination capable of taking plain roasted potatoes to another level.
Use for brining chicken, marinating lamb, or pickling vegetables. You can add a couple of thyme blossoms in your herbal infusions: they pair well with peppermint, and they have digestive, antiseptic, and antioxidant properties.
