Plantation : Indoor: sow eight (8) to ten (10) weeks before the last frost. Do not cover the seeds, as they need light to germinate. Germination takes place over 14 days. During this period and even after, avoid excess water, as the seedlings are prone to damping-off.Outdoor: Sow directly in the vegetable garden in the fall in zones 4 and above. The seeds are frost resistant.

Soil : Indoor: A well-drained, porous seedling soil is ideal for preventing overwatering.Outdoor: a light, moderately poor and well-drained soil maximizes its taste. A addition of compost in spring will promote is growth.

Spacing : 45 to 50 cm between plants. Usually, one plant is sufficient for a family's use. For balcony or patio cultivation, transplant in a container of 25 cm in diameter.

Cultural practices : to stimulate the emergence of tender and tasty new shoots, the plant is cut back to 8 inches from the ground twice a summer. Older plants have a bitter taste, it is strongly recommended to divide them in order to rejuvenate the plants, in June or September.

Harvest : the first harvest of fresh leaves is done from plants that have reached at least 15 to 20 cm in height. The stems can be dried by hanging small clumps in a well-ventilated place. This method will alternate its flavour. To retain all the aroma, freeze the finely chopped leaves in an ice cube tray.

Consult our technical sheet