Neat grey-green leaves set off a frosting of white or pink flowers on stems to 60cm in summer. Harvest while in bloom (both the dried leaves and flowers are used) and use in myriad dishes from bouquet garni to pizza. 

Indispensable in Mediterranean cuisines, oregano is just as useful planted as a groundcover beneath roses and lavender. Cut to the ground to harvest and clip back again in autumn to ensure a constant supply of fresh herbs for the table.