Winter savory: Satureja montana
Use savory in the kitchen to boost and blend flavors in many dishes. Egyptians and Romans used it as a love potion, however, and it was not recognized as a culinary herb until the American colonists brought it from England.
DESCRIPTION
Summer savory is an annual herb growing to about 18 inches tall. The leaves are one inch long and narrow with a gray green appearance. Its white or pink blooms arrive from mid-summer to frost. This is a very attractive herb in the garden. Winter savory is said to be a little stronger in taste and aroma, and is a perennial. It grows to about sixteen inches tall, has spikes of white or purple flowers blooming in early summer. The leaves, similar to the summer variety, are one inch long, but keep their leaves in moderate climates. Summer savory's flavor is described as "milder peppery" and winter's is said to be "strong peppery".
GROWING, HARVESTING
Summer: Sow the seeds directly in the garden a week before your last frost, or six weeks before last frost if starting indoors. It prefers full sun, well drained soil, and a ph of 6.8 to 7.0. Spacing is ten inches. It usually does not attract any pests, but it is susceptible to fungal diseases. Plant where they will get good air flowing through them to avoid these diseases. Cut sprigs any time after the plant is established, about six inches high. Cut stems for drying before the plant flowers.
Winter type: Young plants can be purchased, or sow seeds indoors eight weeks before last frost. The winter type also likes full sun and well drained soil. Plant spacing should be about twelve inches. It is also virtually pest free, but can get root rot if soil is not draining correctly. Cuttings can be taken in the spring for easy propagation. Harvest sprigs as needed for recipes or cut branches for drying either before or after it flowers.
USES
Savory is known for its ability to "marry" or combine flavors, so can be used with a combination of other herbs and spices in soups and stews. It is also used in meats such as beef, pork and chicken. Specific uses for the summer type include bean dishes, with cheeses, assorted vegetables such as squash, cauliflower, broccoli, and in soups and sauces. Winter type uses are a little more limited because of its stronger aroma and taste and is best in meat dishes. Both can be used to make flavored vinegars. Savory is also known to aid in digestion if drank as a tea.
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