Clinopodium serpyllifolium

White-leaved savory is endemic to the eastern Mediterranean (Turkey, Syria, Lebanon and Israel). It grows mainly on rock surfaces in the low Mediterranean region, and is more common on chalk and calcrete rocks than on rocks of limestone. In the Levant its white blossoms can be seen between July and November. Related species are found in the Balkans.

Besides tea which can be made by an infusion of its mint-flavored leaves, the Arabic speaking population in the Hebron area often prepared dried figs (Arabic: قطين, romanized: quṭṭēn) by laying them out to dry upon a large stone slab that had been covered with crushed leaves and stems of thyme-leaved savory (Micromeria fruticosa) for flavoring. This is also thought to have been done because of the thyme-leaved savory's anti-fungal properties. The ideal time of foraging the plant is between late January and March.

A total of 215 phenolics and other chemical compounds were identified in the methanol extracts of M. fruticosa leaves. Of these, over 180 phytochemicals (87 flavonoids, 41 phenolic acids, 16 terpenoids, 8 sulfate derivatives, 7 iridoids, and others) are reported in Micromeria. Some of the metabolites separated are acacetin-7-O-rutinoside, apigenin 7-O-rutinoside, chlorogenic acid, coumaroylagmatine, lithospermic acid, rosmarinic acid, rutin, sagerinic acid, salvinorin C, santaflavone, and other sulfate derivatives.