Santolina benthamiana (Santolina benthamiana)!<\/p>\n
Sicilian variety known as 'santulina di muntagna'; resinous scent.<\/p>\n
Want to know more? Here are some interesting facts:
\nInedible; used for aromatic oils and ornamental purposes. Culinary use: not recommended due to bitter and pungent taste. Ornamental use: flower beds, borders, insect repellent. The ideal period for harvesting Santolina benthamiana (and Santolina chamaecyparissus ) is summer, between June and August, for the flowers. The leaves, on the other hand, can be harvested at any time of the year. To harvest the flowers, the flowering tops are cut, while the leaves are harvested separately. 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 at this time. Leaf harvesting Period: Any time of year. How to do it: The leaves and flowering stems can be harvested and dried. Storage Both the harvested leaves and flowers can be air-dried in the open air by arranging them in thin layers in the shade. For optimal storage, store in glass jars.<\/p>\n
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Book your visit now and enjoy an unforgettable experience! \ufe0f<\/p>\n