According to the ingredients list, the thyme in question isn’t merely a particular “strain” or “cultivar” of the thyme used as a seasoning herb (that’s Thymus vulgaris), it’s a distinct species (Thymus serpyllum) and I imagine that while it shares some of the same chemical constituents with T. vulgaris, its overall phytochemical makeup is probably quite different. I didn’t know anything about the latter until I Googled it (so I won’t bother to just repeat what I found), but while it’s apparently quite common in the wild, and frequently used as a tea/medicinal herb, it’s not widely used in cooking, so its flavor wouldn’t be familiar or comparable to the different strains of “cooking thyme”. (The different ones like lemon thyme, English/French/German thyme, etc are all strains or cultivars of T. vulgaris.)
1 Like
