Hardy perennial herb for flavouring lamb and potato dishes.
Sow Indoors: March. In clumps of 4-5 seeds ¼in (½cm) deep in clean trays or modules of firm pre watered compost. Keep warm and moist at all times. (18-21°C (65-70°F).
Sow Outdoors: April-May thinly ¼in (½cm) deep. Keep soil moist at all times.
Thin Out: Clumps to 10in (25cm) apart.
Plant Out: Indoor raised crops after risk of frost has passed.
Harvest: Leaves from June-November once plant is established.
Pick regularly to encourage new growth. Prefers shady site. Can be invasive.














