The seed germinates quickly, whether sown 1/4 inch deep outdoors after the threat of frost is past or indoors in flats six weeks before the expected date of the last frost. In garden folklore of the Middle Ages, a garland fashioned of savory leaves and flowers was worn as a crown or cap to revive the wearer from drowsiness. Both savories were believed to affect the sex drive, but in opposite ways: winter savory was thought to decrease it, summer savory, to increase it. Cut the stems when in full flower, and tie in bunches for winter use. Because of this, savory’s generic name, Satureja, has been linked with the word “satyr”, but apparently it is actually derived from the Latin satur, meaning “full” or “satiated”. Winter Savory is a perennial, and once you have established a plant it needs very little attention, whereas Summer Savory is an annual, usually grown from seed. Savory, Summer (Satureia hortensis). The Campaign for Real Farming and The College for Enlightened Agriculture. The stuffing recipe I have given is equally at home filling a marrow as it is with roast pork for example. Season and stir to combine adding a little more butter if required to bind the stuffing together. The leaves acquire an attractive purplish tinge in late summer. Already a Member but It is after all, considered to be the better of the two versions, both in flavour and efficacy of its medicinal properties. What you sought in the pages of Mother Earth Living can be found in Mother Earth News. To intensify the flavor, throw a handful of fresh tops into the cooking water as well. WINTER SAVORY – Satureja montana SUMMER SAVORY – Satureja hortensis CREEPING SAVORY – Satureja repanda International Herb of the Year 2015 Download Data Sheet Savory has been used to flavour food, and as a strewing herb for over 2000 years, the Romans introducing the herb to England where it was used both in cooking and […] Or try it in a spring vegetable soup made with a few potatoes, a good measure of fresh fava beans, and a little bouquet of fresh winter savory, thyme, and a bay leaf. In summer, choose ­freshly harvested summer savory or the young leaves of winter savory. Heat the oil in a large saucepan and cook the vegetables until soft. So tasty are they when paired with beans and other legumes that both species are referred to as “the bean herb”. Excellent for stuffing vegetables such as marrow, but also good with meat, especially pork. Hardy to zone 6, my winter savory has grown to be a short, woody shrub, about a foot tall. This article deals mainly with Winter Savory (as you may have guessed from its appearance under the “January” heading) but I will mention Summer Savory briefly here too rather than in a separate article. Summer savory is a slender annual, growing from 1 to 11/2 feet tall on reddish branched stems, with narrow, pointed, dark green leaves containing a milder resinous heat and pale pink to white flowers strewn like pinpoints over the foliage. I’ve sown summer savory, but not winter. Both winter savory (Satureja montana) and summer savory (S. hortensis) are popular among herb gardeners today, but they are not as widely used as they could and should be. Savory also grew in herb “gardens of delight” kept by the leisured rich, and it was used in sweet syrups and conserves to soothe the throat. An aromatic seasoning and flavoring herb, which must be raised annually from seed. You will receive - 1 Winter Savory Herb Plant in a 50 X 75mm tube - General growing instructions All of our Herb Plants are grown organically with certified organic potting mixes and fertilizers.

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