Sweet aniseed scented foliage, and dainty, small yellow-orange flowers appear cleverly above the old ones. Leaves can also be eaten and used like tarragon. Ideal in borders and containers.

Height: 30-38cm (12-15in).

Sowing Time: March to April. Sow in pots or trays of moist seed compost and cover with a fine sprinkling of compost or vermiculite. Place in a propagator or warm place, and keep at a constant temperature of between 20-25C (68-77F). After sowing, do not exclude light as this helps germination. Keep the surface of the compost moist but not waterlogged; germination will usually take 7-21 days.

When large enough to handle, transplant seedlings into 7.5cm (3in) pots or trays. Gradually acclimatise to outdoor conditions for 10-15 days before planting out after all risk of frost, 30cm (12in) apart. For best results, provide a light, well-drained soil in full sun.