Subshrubs tufted, aromatic. Stems numerous, ascending, to 30 cm, subterete, slender, densely ± patent white pilose and pubescent, red-purple. Petiole 0.1-0.5 mm; leaf blade ovate, 4-5 × 2.5-3 mm, conspicuously golden yellow glandular, sparsely puberulent on midrib, base rounded to shallowly cordate, margin flat or recurved, entire, apex acute. Verticillasters 1-or 2(-5)-flowered, pedunculate; peduncle 1-2 mm; bracts and bracteoles subequal, linear-subulate, ca. 1.5 mm, ciliate. Pedicel 2-3 mm, secund, red. Calyx short tubular, 2-lipped, to 4 mm, veins puberulent, throat pilose, 13-veined, ciliate; posterior teeth narrowly triangular, ca. 1.5 mm, apex long acuminate; anterior teeth subulate, ca. 2 mm, apex spinescent. Corolla rose, ca. 6 mm, sparsely puberulent, tube ca. 4 mm; upper lip elliptic, ca. 2 mm; lower lip ca. 2.5 mm, lobes subequal or middle larger. Anterior stamens nearly included. Ovary yellow-brown, glabrous. Nutlets brown, oblong, ca. 1 mm, glabrous. Fl. Jun-Jul, fr. Jul-Aug.
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A herb which keeps growing from year to year. It grows to about 20 cm high. It has a woody rootstock. It has many stems. The leaves do not have stalks. The leaf blades are 4-6 cm long by 2.5-3 mm wide and oblong. They are dotted with glands. The flowers are pink or white. They occur as one to four flowers together. The fruit is a nutlet. It is reddish-brown and smooth.
The leaves and flowers are dried and used for tea. The leaves and flowers are used to flavour lentil soup. The leaves are used to flavour chicken, fish and other foods. The essential oil is used for flavouring liqueurs. The leaves are also brewed into a tea.
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