A highly regarded plant used in the medicine of the ancient Egyptians, Greeks and Romans. Its greatest significance was as an antidote to poisons. This small shrub is grown in our gardens and in window boxes. It is suitable to harvest the herb in June, July and September.

In folk medicine, it was used for digestive problems, loss of appetite and as a gargle. It is also used in the production of perfumes and as an ingredient in cognac. In the Orient, they use it to make an alcoholic beverage.

In our country, it is used very rarely today, but in the western part of Europe, thanks to its strong aroma, it is used in vegetable salads, cheese dishes, when preparing mutton and in marinades for pickling game, where it is mixed with juniper, sage and thyme.

It has a refreshing to cool nature and a bitter taste.