Wild thyme according to Hildegard

Quendel is hardly known these days. Yet this wild relative of thyme was one of the most commonly used herbs in medieval monastic tradition—and a staple in Hildegard von Bingen’s nutritional teachings. She recommended it daily. What’s behind this almost forgotten herb, what Hildegard wrote about its importance—and how you can still use it today, you’ll find out here.

So what is Quendel anyway?

Quendel (Thymus serpyllum) is the botanical name for wild thyme—a low-growing, herbaceous plant native to meadows, heathlands, and dry soils all across Europe. It belongs to the mint family (Lamiaceae), just like garden thyme (Thymus vulgaris), to which it’s closely related.

The name Quendel comes from Middle High German and is derived from the Latin cunila—a general term for small, aromatic herbs. In old herbals and monastic writings, it appears under various names: field thyme, wild thyme, field quendel, broad-leaved thyme. Hildegard herself uses the term Quendel in her writings.

Compared to garden thyme, Quendel has a milder, slightly floral, and less sharp flavor. It contains similar components—mainly essential oils like thymol and carvacrol—but has long been considered easier to tolerate and more versatile.

What did Hildegard von Bingen write about Quendel?

In her main work Physica (around 1150), Hildegard von Bingen describes Quendel as one of the most important daily spices.

For Hildegard, Quendel was one of her most versatile spices—which explains why it’s considered a daily staple in Hildegard’s kitchen, alongside galangal, bertram, and fennel.

Especially noteworthy: Hildegard specifically recommends Quendel for people dealing with melancholy or feeling down. In medieval teachings, melancholy was seen as a physical imbalance—and Quendel was considered a warming, uplifting spice in Hildegard’s tradition.

Quendel in the trio of Hildegard’s universal spices

In the Hildegard tradition, there are three spices so fundamental that they should be included in almost every meal: galangal, bertram, and Quendel. Together, they form the foundation of Hildegard’s kitchen.

While galangal plays a central role in Hildegard’s writings and bertram root is her most frequently mentioned spice, Quendel is the third pillar of this tradition. The three complement each other and together form the basis of Hildegard’s kitchen.

Hildegard thought in systems. For her, mindful eating was the result of daily, small choices through the right foods—not through occasional actions.

Quendel’s components

Quendel contains a number of remarkable components:

Thymol and carvacrol—the main essential oils in Quendel. They’re responsible for its distinctive taste and aroma. The European Medicines Agency (EMA) has recognized thyme herb as a traditional herbal medicinal product.

Rosmarinic acid—a component found in many members of the mint family and the subject of current research.

Flavonoids (luteolin, apigenin)—plant secondary compounds that play an important role for the plant itself.

Tannins—typical components of many herbs from the monastic tradition.

Quendel in herbal tradition

Respiratory tract and lungs

In herbal tradition, Quendel is mainly known as a respiratory herb. Hildegard gave it special attention in her writings in connection with the lungs. The EMA has recognized thyme herb as a traditional herbal medicinal product.

In Hildegard’s teachings for melancholy

Hildegard’s observation that Quendel plays a role in melancholy is interesting from a historical perspective. In herbal tradition, Quendel has been mentioned for centuries for exhaustion and feeling down—knowledge based on experience that’s reflected in Hildegard’s teachings.

As a kitchen spice

As a spice in food, Quendel is one of the daily staples in Hildegard’s teachings. She especially recommended it for heavy, fatty dishes as a balancing spice—a use that’s still popular today.

For oral care

Thymol is a component used in modern oral care. Hildegard also recommended Quendel extracts as a gargle. If you’re into natural care, check out our Rebaschen oral care, which is also based on Hildegard’s teachings.

Quendel vs. garden thyme—what’s the difference?

A common question: Can you just use regular kitchen thyme? Basically, Quendel (Thymus serpyllum) and garden thyme (Thymus vulgaris) have similar components. But Hildegard herself referred to wild Quendel, as it naturally grows in Central Europe.

The differences are in the intensity: garden thyme is sharper, more aromatic, and has a higher thymol content. Quendel is milder, slightly floral, and is described as easier to tolerate—especially for kids, older people, and those with sensitive stomachs. In Hildegard’s teachings, Quendel is specifically preferred.

How is Quendel used?

As a daily kitchen spice

The simplest and Hildegard’s favorite way to use it: sprinkle Quendel over your food every day. It goes well with meat dishes, soups, stews, potatoes, and veggies. In Hildegard’s kitchen, it’s used together with galangal and bertram—the three spices together make up the classic base seasoning for every meal.

As a tea

One teaspoon of dried