Wild
Thyme

It isn't planted — it's found. It grows loose across the Algarve highlands, between limestone rock and direct sun, where no one waters it and no one farms it. We harvest the flower at peak bloom, when the plant concentrates all its aromatic strength into a single gesture: the lilac inflorescence that covers the scrubland every April and May.

Freeze-dried whole, the flower keeps its living colour and its structure intact — every petal, every stamen, still recognisable. The aroma is intense and resinous, closer to wild thyme than any cultivated version could ever be.

Steep it in a tea, perfume a grilled meat, infuse an olive oil or a salt. A single sprig is enough to turn a simple meal into one that tastes of the highlands, of the wild Algarve interior.

No additives. No cultivation. Just what the land offered on its own.