Shaayto chose to grow broad-leaved thyme, explaining that it is best suited for Lebanese provisions. After harvesting, the preparation process begins: the thyme is cleaned of herbs, then dried in the shade to preserve its green color and fragrant aroma before being ground and mixed with sumac, sesame, and a pinch of salt to produce the traditional mixture that accompanies Lebanese tables, whether in pies or alongside olive oil. He notes that this mixture remains the standard in the south, with slight variations added by some families according to their traditions.
