Native to the mountains ( Alps , Jura , Pyrenees , etc.), this hardy perennial, which can reach 100 cm, gives off a fresh and invigorating scent . In cooking, it is used for sauces , creams , jellies , and fruit salads . It prefers rich , deep , and moist soil. Water if necessary. Harvest throughout the summer, by cutting the stems to encourage the growth of new branches.

Sowing this perennial

Sowing : Germination can be long and irregular. Indoors, from January to March: sow in a tray , placing the seeds on the surface, maintaining constant humidity (but not soggy) and a temperature of 20°C . Once the seeds have sprouted, keep the tray at a cooler temperature. Outdoors, from April, once the frost has passed, keep the area moist, with transplanting in May. Or direct sowing in May.