Caraway Thyme carries one of the more evocative botanical names in the genus. Herba-barona translates roughly as "flavoring a baron of beef," a nod to the English tradition of using this herb to season a large cut of roast. Native to the rocky hillsides of Sardinia and Corsica, the plant forms a prostrate woody mat typically three to six inches tall, spreading about a foot wide, its tiny glossy dark-green leaves releasing the unmistakable fragrance of caraway seeds when brushed.

In the garden it performs best in full sun with sharp drainage, asking for very little once established. Sandy or rocky soil keeps it healthy and happy; rich moist conditions invite root rot. Clusters of tiny pink tubular flowers appear through summer, drawing bees with their nectar. Light trimming after bloom keeps the stems from getting too wiry. Propagate by division or shoot cuttings rather than seed, as germination is unreliable. Between stepping stones or spilling over a low stone wall, few groundcovers make themselves so usefully at home.