This herb is a cultivar of lemon thyme, a hybrid of common thyme (Thymus vulgaris) with a lemon-scented species, often Thymus pulegioides. 
Physical Description:
Leaves: 'Doone Valley' lemon thyme has small, green leaves with a lemony fragrance. The leaves are often variegated, displaying a blend of green and yellow.
Stems: The plant has woody stems and a low, spreading growth habit.
Uses:
Culinary: Lemon thyme, including 'Doone Valley,' is prized for its culinary uses. It can be used to add a lemony flavor to a variety of dishes, including poultry, fish, salads, and teas.
Aromatic: The strong lemon fragrance makes it an aromatic addition to gardens, containers, or as a ground cover. The leaves can be used for potpourris or sachets.
Growing Conditions:
Soil: Well-drained, sandy soil is suitable. Lemon thyme prefers slightly alkaline to neutral soil.
Watering: It prefers moderate watering and should not be kept consistently waterlogged.
Sunlight: 'Doone Valley' lemon thyme thrives in full sun but can tolerate partial shade.
Hardiness: It is generally hardy and can be grown as a perennial.
Harvesting:
Harvest leaves as needed for culinary purposes. Regular harvesting helps maintain the plant's shape and encourages new growth.