An easy to grow, drought hardy plant that has attractive mauve purple flowers that are used in potpourri, scented sachets and as a cut flower.

Flavours/Food Partners

This is not normally a culinary herb although it has been made into a tea and used as a gargle or mouthwash. The strong fragrance in the leaves and flowers partners well with lemon and mint scented herbs, scented geraniums and rosemary for potpourri mixtures.

Health/Cooking/Medicinal

Steep a tea spoon of dried leaves or flowers in hot water and flavour with stevia or mint and use as a mouthwash. As a skewer long, firm tip stems of around 25cm should be selected. Remove soft tip and lightly strip most of the foliage along the stem. Dice the chosen meat (chicken fillet is best) and marinade for at least one hour using a Renaissance marinade blend. Prehole the meat and then place on the stem intermingled with vegetable pieces like peppers, onion, aubergine etc. Cook over hot coals until desired level – do not overcook.

Landscaping/Planting

Plant in any well drained to general soil in a sunny and airy position. Best grown as a specimen plant or unclipped hedge.

Cultivation/Fertiliser

Pick flowers as needed and give regular applications of Seasol and Powerfeed to keep the plant healthy and producing well. Prune 20 to 30% in late spring and/or mid autumn to prevent becoming woody.

Herb Attributes