Santolina viridis (Santolina rosmarinifolia)!
Called 'green santulina'; thin leaves and intense fragrance.
Want to know more? Here are some interesting facts:
Edible. Also used for essential and ornamental oils. Santolina viridis ('olive herb') Culinary use: To flavour meat, fish, sauces, fillings, omelettes, vegetables, salads. To flavour cheese and oil. Digestive herbal tea: 1 g leaves in 100 ml boiling water. The best time to harvest santolina viridis, or olive herb, is from June to September for the leaves of the young sprigs . For the flowers and flower heads, the ideal period is summer, i.e. June to August, when the plant is in full bloom. Harvesting the leaves Period: June, July and September How to do it: Harvest the leaves from the young sprigs. Use: Fresh leaves are used for salads, while dried leaves are used for flavouring meat, sauces, soups, cheese, fish, omelettes and vegetables. Storage: Dry the leaves in a ventilated and shady place. Flower Harvesting Period: Summer, June to August. How to do it: Cut off the flowering tops, about 10 cm below the lowest flowers. The still closed flower heads can also be harvested. Use: The dried flowers and flower heads are rich in beneficial properties. Storage: Dry the flower heads in thin layers in the shade and in a ventilated place. Store them in glass jars or paper bags.
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