There's a reason the bees find it first.
Crush a little between your fingers and you'll get it: warm, savoury, faintly floral, the smell of a Greek hillside in summer.
Greek thyme (Coridothymus capitatus) grows wild on the rocky slopes around Mount Olympus, where thin mountain air and a short season concentrate its oils. Hand-harvested, slow-dried, packed whole-leaf, never ground.
A little goes a long way. Add it to soups, beans, roasted vegetables, marinades, or lamb. Or steep it as a simple herbal tea.
The kind of herb a Greek kitchen is never without.
Whole leaves, dried slow. Picked by hand on the mountain.
