Delicate, mildly aniseed-flavoured herb with finely lobed and curled leaves that are harvested when tender. Used fresh snipped into salads and over food in the same way as parsley. Reseeds easily to become perennial in the garden. Finely chopped leaves can be frozen. Prefers a sandy, nutrient-rich soil but is undemanding.
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How to cultivate
April - June
June - October
Can be sown indoors in pots all year round. For harvesting or planting outside in early spring. Use extra lighting in winter.
Early, as soon as the soil can be used. Level soil, water before sowing. Keep seeds moist until they germinate.