This herb dies back to below ground level each year in autumn, then fresh new growth appears again in spring.
- Position: full sun
- Soil: fertile, moist but well drained
- Rate of growth: average
- Hardiness: hardy
A hardy, perennial herb originating from the mountains in Greece where its leaves are widely used to enhance the flavour of tomato sauces, vegetables, and grilled meat. It is however most commonly known for its ability to add pep to a pizza. It can be used either fresh (for an intense flavour) or dried (when the leaves tend to have a sweeter, softer tang). In the border, the flowers, which appear from midsummer, will act as a magnet to bees and other pollinating insects.
- Garden care:Sow shallowly in trays or pots filled with good quality seed compost and thin out when large enough to handle. Pot on as the seedlings grow and gradually acclimatise before planting out into a sunny spot after all frosts have passed, allowing 30cm between each plant. Avoid overwatering, particularly in winter and keep fertilisers to a minimum to ensure the best flavour. Frequently pinching it back will encourage compact, bushy growth.
- Sow: September – May
- Harvest: July – November
- Approximate quantity: 100 seeds