Thymus Capitatus, a common variety on the rocky shores of Greece, turns into a woody, purple-colored shrub every spring. It thrives in several maritime regions of the Mediterranean, but its taste can be very different depending on the place of origin. Its flowers are hard to find, even at knowledgeable grocers. The pickers cut the flowers one by one, in a laborious process that helps preserve the aroma of the herb for longer.
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