Thymus mastichina is a species in the Lamiaceae family. It is endemic to the central Iberian Peninsula in Spain and Portugal.
The Lamiaceae or Labiatae are a family of flowering plants commonly known as the mint or deadnettle family. Many of the plants are aromatic in all parts and include widely used culinary herbs, such as basil, mint, rosemary, sage, savory, marjoram, oregano, hyssop, thyme, lavender, and perilla. Some species are shrubs, trees, or, rarely, vines. Many members of the family are widely cultivated, not only for their aromatic qualities, but also their ease of cultivation, since they are readily propagated by stem cuttings. Besides those grown for their edible leaves, some are grown for decorative foliage, such as Coleus. Others are grown for seed, such as Salvia hispanica (chia), or for their edible tubers, such as Plectranthus edulis, Plectranthus esculentus, Plectranthus rotundifolius, and Stachys affinis.
Endemism is the ecological state of a species being unique to a defined geographic location, such as an island, nation, country or other defined zone, or habitat type; organisms that are indigenous to a place are not endemic to it if they are also found elsewhere. The extreme opposite of endemism is cosmopolitan distribution. An alternative term for a species that is endemic is precinctive, which applies to species that are restricted to a defined geographical area.
The Iberian Peninsula, also known as Iberia, is located in the southwest corner of Europe. The peninsula is principally divided between Spain and Portugal, comprising most of their territory. It also includes Andorra, small areas of France, and the British overseas territory of Gibraltar. With an area of approximately 596,740 square kilometres (230,400 sq mi)), it is the second largest European peninsula, after the Scandinavian Peninsula.
The perennial herb, with white flowers, can reach a height of 50 centimetres (1.6 ft).
In general use, herbs are plants with savory or aromatic properties that are used for flavoring and garnishing food, medicinal purposes, or for fragrances; excluding vegetables and other plants consumed for macronutrients. Culinary use typically distinguishes herbs from spices. Herbs generally refers to the leafy green or flowering parts of a plant, while spices are usually dried and produced from other parts of the plant, including seeds, bark, roots and fruits.
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