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Perennial. This small white, although they can also be a pale pruple flowered plant with its scalloped edged, oval leaves giving off a lemon scent.
Although they can be cooked or dried, the leaves are best used fresh for a variety of things such as, herb teas, salads, sauces and even vinegars.
Dried leaves can also be added to herb pillows and potpurris.
Prefers: Well drained soils and sun
Flowers: July - September