Family: Mint (Lamiaceae)

Hardy to zones 7 to 10.  May be grown as an annual, 60 days to harvest.

Perennial subshrub native to the islands of the East Aegean, Greece, Crete, Sicily and Turkey.  The purple-tinged flowers are held on a dark-green-leaved plant to 16 inches tall.  The leaves from the upright portion of the plant will fall off in the autumn, and the plant will persist as a ground-hugging mat.  The herb is highly aromatic and may be harvested throughout the growing season for the production of fresh or dried leaves and flowers that are fruitily fragrant and tasty, like using both oregano and marjoram in the dish.  Traditional use (TWM): flavoring agent, antioxidant, antibacterial.   Source of borneol, thymol, carvocrol and cedrol.  Plant prefers full sun to part shade and a fast-draining soil.  Light-dependent germinator. Press firmly into surface of soil in a pot or deep flat.  Keep warm, evenly moist, and in the light until germination.  Average germ time 1 to 2 weeks. Work up in pots before transplanting to the garden or landscape.  Space plants 1 to 2 feet apart.

20 seeds per packet, certified organically grown