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It is an aromatic shrub that is grown in the central area of the Valencian Country and is harvested in summer, before flowering.

The leaves are consumed, which are left to dry to increase their aroma. It is a traditional ingredient of Valencian cuisine, it is used above all, to season olives or as condiment in numerous dishes such as paellas, rice dishes, meats and to make alcoholic beverages such as herbero.