T vulgaris is the one employed in the Catalan thyme soup, Sopa de farigola; in Provençal this wild thyme is la farigoule. No need to insist on its virtues in cooking fish, meat, sauces.

T serpyllum, growing in more mountainous situations, is the creeping thyme more used in infusions, having an even better perfume. Use it when cooking a hare, following the precept of cooking animals with the things on which they have fed.