Hardy perennial herb has sweet smelling, aromatic foliage which is commonly used in Mediterranean cuisine. Flowers produced in summer and autumn can also be used for flavouring after they have been gently dried.
Sow seeds indoors or under glass from February to June. Place the seed tray in a propagator at a temperature of 16-21c.
Transplant outside after hardening off. Plant at a distance of 30cm apart on any well drained or chalky soil in full sun.