Heirloom Herb. A fragrant, tender, evergreen perennial with a slightly bitter taste that is used extensively for flavouring meat, soup, omelette and cheese dishes. Robust plants grow to 60 cm (24″) in height with spiky mauve flowers and grey-green leaves. Plants can spread out as far as they are tall. Mature plants can become somewhat woody so prune out some of the woody stems every year to stimulate new succulent growth. A very popular plant with bees. Perennial hardy to Zone 5 with winter protection.
How to Grow
100 seed/gram Sow seed directly outdoors in a sunny site with average soil in mid to late May. In zones 6 and up, sow again in mid-August through to mid-September. In spring, seed can also be started indoors in a soil-less mix 6-8 weeks before last frost date. Keep temperature at 21 C (70 F) for the 14-21 day germination period, then grow on at a slightly cooler temperature before hardening off and transplanting outside after the danger of frost has passed. Sow seed 6 mm (1/4″) deep and 2 cm (3/4″) apart then thin the sprouts to 60-90 cm (24-36″) apart in the garden.