Herb
Wild Thyme
B tier
Wild thyme usually means Thymus serpyllum and related low mat-forming thymes of heaths and hills—smaller leaves, variable perfume, and a honeyed-herbal character beloved of foragers and bees. Culinary use is real but gentler and more floral than garden T. vulgaris. Strip tiny leaves into cheeses, mushrooms, and game; dry carefully. Flavour depends on site and chemotype. A landscape and forage herb that still earns a place in rustic cooking.
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Characteristics
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History
European wild thyme carpeted hills and entered folk food and medicine early.
English writers praised wild thyme of downs and heaths for kitchen and bees.
Foragers and country cooks kept wild thyme distinct from garden thyme.
Native-plant and wild-food movements revived culinary interest in wild thyme.