Plant in well-drained, light soil in full sun, or good quality potting compost for pots, adding grit if needed for drainage. Water regularly until established, then only during prolonged dry spells. Trim after flowering to keep plants bushy and compact, and mulch or protect in colder regions over winter.

Divide every 3-4 years in spring to maintain vigour. Harvest leaves and shoots as needed, picking before flowering for the best flavour. Dry stems in small bunches in a warm, airy spot and store the crumbled leaves in airtight jars for use in Mediterranean-style dishes and sauces.