Thymus Capitatus, a variety common across Greece’s rocky coastlines, grows into a woody purple shrub each Spring. It prospers in several maritime areas of the Mediterranean, but it can taste very different depending on the place of origin. Its blossoms are hard to find even at well-informed spice shops. Daphnis & Chloe, based in Athens, work with harvesters who trim the blooms one by one, following a laborious process that allows for preserving the herb’s aroma for longer. Crumble between your fingers and sprinkle over pasta, pizza, soups, and stews.