English varieties of this gorgeously aromatic shrub bear the sweetest fragrance and impart the most flavour during cooking. Drying the flowers intensifies their floral yet citrus sweetness. Best infused with sugars used for baking to make extra special scones or shortbread. Used in place of rosemary in savoury recipes and sauces particularly complements chicken, duck or lamb.
ConditionsWell-drained / Quite Fertile
PositionFull Sun / Hardy
HarvestJuly – September