I've been growing this for years. Or more accurately, of the dozen or so thymes I've tried, this is the one that's survived and flourished.
Useful in the kitchen - does what it says on the tin - you can tell it's thyme but it's also got a Caraway taste. Unlike some of the other fancy thymes, it's got some wallop and the flavour is still there when you get the chicken out of the oven. To be fair, if you incinerate your chicken rather than gently roast it that won't apply.
The botanists amongst you will of course know that it isn't a cultivar of Thymus Vulgaris but a separate species, Thymus herba-barona. For the gardener/cook who wants to try it, you won't find it in every Garden Centre but it's not rare either. The garden designers will want to know that forms evergreen mounds of grey-green leaves with light mauve flowers in summer.