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Thyme from Crete
Weight
Dried thyme, hand-picked in Crete. Sun-dried, with no additives. Milder than oregano, yet full of flavor. Characteristic of thyme grown in poor soil under intense sunlight.
Flavor: Spicy, tart, slightly sweet
Characteristics:
- 100% thyme from Gouves, Crete (Thymus vulgaris)
- Grown naturally by local farmers, no fertilizers, no irrigation
- Hand-picked in the early morning hours, sun-dried
- No additives, no artificial drying
- Milder than oregano, but just as aromatic
- Ideal for lamb, poultry, fish, stews, marinades, and roasted vegetables
From the region of Gouves near Heraklion. The sparse, mineral-rich soils and Mediterranean climate create ideal conditions for aromatic thyme. Local farmers cultivate thyme close to nature, with no fertilization and no additional irrigation. Under these conditions, the plants develop intense essential oils.
Use: Thyme pairs well with meat, especially lamb and poultry, roasted fish, oven-baked vegetables, Mediterranean stews, and marinades. Particularly good in combination with olive oil because the essential oils distribute evenly in the fat.
Storage: Store dry, airtight, and cool. Full aroma in the first few months after opening.
Free shipping on orders over €65.
Processing time: 3–4 business days
Shipping with DHL. Delivery details and tracking information will be sent in your confirmation email.
Packaging: Sustainably packaged, hermetically sealed to protect the aroma.
Weight
Dried thyme, hand-picked in Crete. Sun-dried, with no additives. Milder than oregano, yet full of flavor. Characteristic of thyme grown in poor soil under intense sunlight.
Flavor: Spicy, tart, slightly sweet
Characteristics:
- 100% thyme from Gouves, Crete (Thymus vulgaris)
- Grown naturally by local farmers, no fertilizers, no irrigation
- Hand-picked in the early morning hours, sun-dried
- No additives, no artificial drying
- Milder than oregano, but just as aromatic
- Ideal for lamb, poultry, fish, stews, marinades, and roasted vegetables
From the region of Gouves near Heraklion. The sparse, mineral-rich soils and Mediterranean climate create ideal conditions for aromatic thyme. Local farmers cultivate thyme close to nature, with no fertilization and no additional irrigation. Under these conditions, the plants develop intense essential oils.
Use: Thyme pairs well with meat, especially lamb and poultry, roasted fish, oven-baked vegetables, Mediterranean stews, and marinades. Particularly good in combination with olive oil because the essential oils distribute evenly in the fat.
Storage: Store dry, airtight, and cool. Full aroma in the first few months after opening.
Free shipping on orders over €65.
Processing time: 3–4 business days
Shipping with DHL. Delivery details and tracking information will be sent in your confirmation email.
Packaging: Sustainably packaged, hermetically sealed to protect the aroma.
What's behind your spice/herb from Crete-Manufacture?
From local farmers
The farmers in Gouves cultivate thyme without fertilization and without artificial irrigation, following principles that have been upheld for generations. The plants grow slowly under natural stress, which gives the herb its aromatic intensity. We work directly with these farms, not with traders, because we personally know their land and working methods.
Harvesting and drying
Harvesting takes place in the early morning hours, when the essential oils are most concentrated and before the daytime heat dissipates the aroma. The plants are hand-picked and sun-dried, without machines, without artificial heat. We work in small batches because that is the only method that allows for consistent quality.
In the kitchen
Thyme is milder than oregano but equally aromatic. It doesn't dominate but rather complements dishes, especially lamb, poultry, fish, stews, and marinades. The flavors are best developed when combined with olive oil. We personally select every producer, not based on certificates. Those who want to buy dried thyme will find a product here that lives up to its promise.
Wissenswertes
Wilder Bergthymian aus den kretischen Hängen, an denen die Bienen ihn zur Blüte aufsuchen. Handgepflückt, an der Sonne getrocknet, ohne Zusätze. Deutlich intensiver und harziger als die milden europäischen Kulturformen.
Zu allem, was Zeit im Ofen oder in der Pfanne braucht. Klassisch zu Lamm, Kartoffeln, Ofengemüse, Bohnengerichten und geschmortem Fleisch. Ganze Zweige mitgaren und vor dem Servieren entfernen, oder Blätter zwischen den Fingern zerreiben.
Trocken, dunkel und gut verschlossen lagern, am besten in einem Glas oder einer Blechdose. Vor Licht und Feuchtigkeit schützen. So bleibt das Aroma etwa ein bis zwei Jahre voll erhalten.
