This perennial herb can be sown from March to September and be harvested to the end of the summer. Try chopping it fresh and add to stuffings and of course is a great companion to pork. It is also can be added to pasta, simply toss with a knob of butter and add freshly grated Parmesan cheese.
Or if you feel adventurous the leaves are also good to be fried in a little olive oil and eaten an an anti pasta.
Dry the leaves and store in jars so you have a ready supply through the winter.
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