Wild Thyme

Wild thyme – field thyme from wild growth with a powerful aroma

Wild thyme – also called field thyme, serpolet or creeping thyme – grows freely on limestone soils, rocky slopes and dry meadows around the Mediterranean. It is smaller, more irregular and more intense than cultivated garden thyme: its aroma is resinous, warm and of a primal seasoning power that cultivated thyme does not reach in this form.

This natural wild-growth origin makes the difference: no uniformity, but real botanical character. The leaves are smaller, strongly aromatic and release their seasoning power slowly and lastingly – ideal for dishes that need time.

Use in the kitchen

• Lamb: a classic companion – as a marinade, in braised dishes or pressed under the leg
• Game: deer, venison, hare – gives game dishes a Mediterranean seasoning depth
• Poultry: chicken, poularde, duck – in herb butter, marinades and stuffings
• Braised dishes: cooked along slowly, it unfolds its full seasoning power in ragouts and ossobuco
• Tomato sauce and pasta: gives Italian sauces depth without bitterness
• Focaccia and bread: on the dough or mixed into the olive oil
• Mediterranean marinades: together with olive oil, garlic and lemon

Wild thyme can be cooked along as a whole herb (and removed before serving) or mixed in directly. It tolerates long cooking times well and releases its aromas evenly.

A little recipe idea: leg of lamb with wild thyme and garlic

Make incisions in the leg of lamb, press garlic cloves and wild thyme into the incisions. Rub with olive oil, season with sea salt and pepper. Braise in the oven at 160 °C for 2.5 hours, basting with the roasting juices in between. Result: tender meat with a deep Mediterranean herb aroma.

Goes excellently with: lamb, game, poultry, braised dishes, tomato sauces, pasta, focaccia and olive-oil dips.