This plant, which is a pioneer in herbal medicine due to its aromatic character and its therapeutic effect, consists of thin, shiny green and branched leaves and is often found on dry soils.
The young shoots or the leaves, which can be harvested several times a year, are traditionally used for seasoning. The leaves have a slight anise aroma.
Since the content of spicy essential oils is highest just before flowering, the 20 to 30 cm long shoot tips are cut off at this time.
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essential oils (linalool; estragole; methylchavikol; ocimen; cineole)