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- 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.
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