Description A hardy perennial that adds a savory note to summer soups, grilled meats and vegetables. It also makes a welcome addition in potatoes, rice dishes, vegetables and even fresh bread. A low-growing, woody perennial highly aromatic herb that performs especially well in somewhat dry, sunny conditions. Sow Indoors: February - May Transplant: April - July Spacing: 8-10" between rows/ 3-4" between plants Harvest: April - October Soil - Well-drained, sandy and loamy soil. A soil pH of 6.0 to 8.0 is ideal Position - Full sun Grow Indoors Add seed sowing compost into 4-6" pots or plug trays and scatter a few of the tiny seeds on the surface. Cover with a thin layer of soil and water gently. Put the trays in a propagator or cover the pots with clear plastic film, leaving one end loose for air circulation and place on a sunny windowsill.
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