Beautiful blue-flowering herb with silver-green, slightly fuzzy, aromatic leaves. The leaves are used fresh or dried in poultry, pork, lamb and cabbage dishes. Also delicious in salads, potato dishes and dressings. Attracts bees and insects. Harvest gradually. Dry bunches by hanging them upside down before flowering. Best grown in sandy soil, tolerates some dryness and poor soil.
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How to cultivate
March - April
July - October
Sow sparsely in damp seed compost. Place at 20°C for germination. Keep moist. Then plant 1 plant/pot of fertilised soil. Place in a bright area. Harden off and plant outdoors after the last frost.