Description
A hardy evergreen shrub, the leaves are traditionally used with rich meat dishes. Particularly lamb, in stuffings and with Mediterranean dishes. For indoor sowing
When February to May.
Where In pots or trays of seed compost.
How Sow thinly, cover lightly with fine compost. Firm gently, keep at 15-20°C. and keep moist. Seedlings appear 21-35 days.
Care Thin to larger individual pots, when large enough acclimatise to outside conditions from late May onwards (avoid frosts). Transplant to final position spacing 45cm apart in a warm, sunny location.
Harvest Pick the leaves and tender shoots as required throughout the year. Flowers are very decorative but the best flavour is retained if flowering shoots are removed. Can be dried and stored in jars. Also use to flavour oils and vinegars.
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