Roman Pimpernel
Tordylium apulumfam. Lamiaceae
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Pl. 8FA3 — Tordylium apulum
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IOverview
Overview
Roman Pimpernel, scientifically known as Tordylium apulum, is a perennial herb native to the Mediterranean region, including Albania, Algeria, Bulgaria, and parts of France. This plant thrives in moist environments with light to heavy soils, making it adaptable but preferring soil pH between 7 and 7.5. The edible leaves are its primary culinary component. Recognized for both its ornamental value and edibility, Roman Pimpernel is distinguished by its distinctive light green foliage and small, inconspicuous flowers.
Quick answers
What is Roman Pimpernel?
Roman Pimpernel, scientifically known as Tordylium apulum, is a perennial herb native to the Mediterranean region, including Albania, Algeria, Bulgaria, and parts of France. This plant thrives in moist environments with light to heavy soils, making it adaptable but preferring soil pH between 7 and 7.
Growingconditions · propagation · uses
VCultivation
Cultivation
Roman Pimpernel thrives in moist conditions and prefers light to heavy soils with a pH of 7-7.5. It requires full sun to partial shade and is hardy in temperate regions. For cultivation, use well-draining soil that can be sandy, medium, or clay-like. Water regularly to keep the soil consistently moist. Propagate through division or seed sowing. Harvest its edible leaves for culinary uses.
Light
8/10
Water
Moist
Soil
Light (sandy), Medium, Heavy (clay)
Life cycle
Perennial
Habit
Forb/herb
Soil pH
7–7.5
Seasonal calendar
Northern hemisphere · UTC month is September
winterspringsummerautumnwinter
BloomJFMAMJJASOND
For first-time growers
How to grow Roman Pimpernel for the first time
8steps
Start with Roman Pimpernel as a simple, low-maintenance perennial for your garden.
- 1
What you'll need
Roman Pimpernel seeds or young plants, a trowel, and a watering can.
- 2
Best time to plant
Plant in spring after the last frost or in fall before the first freeze.
- 3
Soil and container prep
Ensure soil is well-draining with a pH of 7–7.5, and prepare containers if needed.
- 4
Sowing or transplanting
Direct sow seeds outdoors in early spring or start indoors 4-6 weeks before the last frost; transplant young plants after danger of frost passes.
- 5
First two weeks
Water regularly to keep soil moist but not waterlogged, and protect from extreme heat or cold.
- 6
Ongoing care
Provide light shade during hot summer months, and mulch around the base for moisture retention.
- 7
Harvest or pruning
Prune back after flowering to encourage new growth and maintain shape; harvest leaves as needed for culinary use.
- 8
Common mistakes
Overwatering, planting in heavy soil, neglecting shade during hot weather, not mulching properly.
VIEdible & utility
Edible & utility
Edible parts:Leaves
Edible uses: Condiment
Contextrange · companions · related
VIIDistribution
19 native · 1 introduced
Distribution
19 native · 1 introducedDistribution across3 continents· 19 native· 1 introduced
Europe7 regions
native (7)AlbaniaBulgariaCyprusFranceGreeceItalySpain
Asia1 region
native (1)Turkey
Africa3 regions
native (3)AlgeriaLibyaTunisia
Broader regions
native:Yugoslavia, East Aegean Is., Kriti, Turkey-in-Europe
introduced:Arizona
IXSpecimen gallery
1 image
Specimen gallery
1 imageXSee also
8 related
See also
8 relatedPlants you might compare or use together — scored by shared family (Lamiaceae), common use cases, and growing requirements.
same family · Lamiaceae
Botanical relatives — often share phytochemistry + growing needs.
XI
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Companion planting
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Back to the cataloguePlant id · 8fa34e0b-8848-492e-bb88-f72a4c81d763
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