Wild thyme is unjustly considered a poor relation of garden thyme. It is less commonly cultivated and yet is widely distributed not only throughout Europe, but also in Asia, north Africa and North America, generally occurring in open, sunny situations and thus often found on loose, sandy anthills.

Thyme is a sub-shrub up to 30 cm (1 ft) high, native to the Mediterranean region but nowadays grown in a variety of forms in many countries of Europe and in the USA. It is best used fresh, for like most other culinary herbs it contains volatile oils, and for that reason it is commonly grown in the herb garden. Young plants, grown-on in spring from seeds, are bedded out when they are about 6 cm high. Thyme is most aromatic when it is beginning to flower and that is when it should be picked, dried and stored in air-tight containers for winter use.

All truffles love warmth and grow in broad-leaved forests. T. aestivum is found fartherst north in Europe and may also be encountered in Switzerland and Bohemia. Because truffles grow as much as 30 cm (1 ft) below the ground, dogs are trained to scent them out.

The mycelium is dug back into the ground in the area of their natural distribution to encourage their spread. The first truffles are formed four years later.

Wild thyme also flowers for a longer period than garden thyme and is thus excellent as a food source for bees.

In France they have been commercially gathered since 1770. They may be eaten by themselves roasted, stewed or sauted or used to flavour chicken, roast goose liver, various roasted meats, salamis, pates and as a stuffing for goose. They are excellent for making a truffle ketchup.