Dry, sunny location; hardy in temperate regions; harvest: whole.
Cut stems a hand's width above the ground and hang in a dark room to dry.
Once dried, the leaves can be detached from the stem and stored in a dry place; Use:
a very important spice in Italian and Spanish cuisine, but also used throughout the rest of the world.
Mediterranean cuisine; goes well with omelettes, Italian sauces, tomato dishes, lamb or vegetable
lamb or vegetable gratins, as well as pizza.