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The popularity of this herb is attributed to the refreshing tea that is made from the leaves and sweetened with honey. Fresh chopped leaves are delicious in salads, stews and soups and as a seasoning for poultry and veal. Cut leaves continuously from spring to autumn. Leaves may also be dried.
Needs light to germinate, sow on surface and only lightly cover with seed raising mix.
Maturity 75 days from transplant.
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