This herb grows wild in central Italy and other Mediterranean countries and is also known as Pot Marjoram. Widely used in Italian, Greek, and Mexican cooking. Flavor is stronger dried than fresh. Flavor is concentrated when used on pizza, sauces and vegetables. Popular in Sicily where it is added to preserve olives.
For centuries this has been used for culinary and medicinal purposes. Fresh leaves can be chewed on to relieve a toothache, cough, or indigestion. Flowers were used to make a soft purple dye. Recent research has found that oil from this herb has significant antibacterial, antioxidant, & antiviral effects when used externally or internally.
Plant grows to 24"