A hardy perennial herb with sweet smelling, aromatic foliage which can be used fresh or dry for flavouring moussaka, stews, sausages, omelets, stuffings, pizzas and all Italian dishes. Try it sprinkled on lamb or pork before cooking. The flowers produced in summer and autumn can also be used for flavouring after they have been gently dried. Flowers summer. Height 30-45cm (12-18in) Companion Plant: Plant among Broccoli to repel the Cabbage Butterfly.

Sow from late winter to early summer 1.5mm (1/16in) deep in good, free draining seed compost. Make sure it is moist but not wet and seal in a polythene bag until after germination which usually takes 14-21 days at 16-18C (60-65F).

Transplant when large enough to handle into 7.5cm (3in) pots. Later plant out 30cm (12in) apart into ordinary well drained soil in full sun.

A little winter protection of a layer of peat of leaf mould is helpful in cold areas.

Excellent fresh or dried for salads, stuffings, soups, pies and sausages.