Santolina viridis

The olive herb is none other than Santolina viridis. It is a distinct species from the Rosemary-leaved Santoline (S. rosmarinifolia) with which it is often confused, the latter having less delicate foliage and a less pleasant scent. It is a highly aromatic shrub whose foliage releases a complex, powerful scent when crushed, with dominant herbaceous and pungent notes of olive mixed with balsamic hints of Eucalyptus and earthy bergamot. Its dried branches are used to make potpourri, in closets to repel moths, in pet baskets to ward off moths, or to flavour olive oil. It can be planted in vegetable gardens, rockeries, dry gardens, or pots. Always place it in full sun, in a well-drained soil.

Santolina viridis belongs to the Asteraceae family. It is an evergreen shrub native to the Mediterranean Basin, adapted to rocky and poor limestone soils, summer drought, and fairly harsh winters: the plant is hardy down to -12°C (10.4 °F) in well-drained soil. This santolina naturally forms a regular ball shape, which can be kept compact through annual pruning. At maturity, it reaches about 50 cm (20 in) in height and 70 cm (28 in) in width. Its foliage is finely cut, with an intense green colour throughout the year. In summer, around June-July depending on the climate, it is adorned with small light yellow pompom flowers without petals.

In ornamental gardens: plant santolina in rockeries, gravel beds, slopes, or in a pot that you can place on the terrace or balcony. This plant tolerates pruning well and is suitable for topiary art; it can create beautiful green borders all year round. Make sure to provide it with a light, well-drained growing medium, preferably alkaline. A potted plant will need regular watering, while a plant in the ground will not require any watering once established.  

Harvest: pick santolina branches as needed. Tie them into small, loosely packed bundles and dry them in a dark, well-ventilated room, hanging them upside down.