Paula Wolfert has an encyclopedic mind filled to the brim
with food-facts. It seems that no ingredient is too rare
to have escaped her attention. It was Paula who first told
us of Pebrella, a rare form of wild thyme indigenous to the
area between Valencia and Alicante. Our herbalist in
Valencia was amazed that we had ever heard of Pebrella.
It reminds one of savory, oregano and thyme all at once.
We use it on meats, in salads, sprinkled on fresh cheeses
and to marinate olives.