Summer (Satureia hortensis). An aromatic seasoning
and flavoring herb, which must be raised annually from seed.
Sow early in April in drills one foot apart, and thin the
plants to six or eight inches in the rows. Cut the stems
when in full flower, and tie in bunches for winter use.
Savory, Winter (Satureia montana). A
hardy dwarf evergreen which can be propagated by cuttings;
but it is more economically grown from seed sown at the same
time, and treated in the same manner, as Summer Savory.
Savory (Summer) (Satureja
Summer savory is a tender annual that grows up to 18 inches
tall. It has small bronze-green leaves and very small white
or lavender flowers. The leaves are pungent and spicy.
Summer savory grows best in a well-worked loamy soil. Seed
can be planted in the garden in spring.
Cut leafy tops when the plants are in bud. Hang in an airy,
shaded place until crisp and dry.
Summer savory is popular as a condiment with meats and
vegetables and is generally considered sweeter than winter
Savory (Winter) (Satureja
Winter savory has dark green, shiny, pointed leaves much
stiffer in texture than summer savory. It is a woody
perennial plant growing to 2 feet in height with small white
or lavender flowers.
Winter savory does best in a light, sandy soil. Keep dead
wood trimmed out. Propagate by cuttings or raise from seed.
Pick young shoots and leaves at any time. The leaves are
almost evergreen but not as pungent in winter. It is best
dried for winter use.
Winter savory is a condiment often used as a flavoring in
liqueurs. Its taste is not as sweet as summer savory.
"Adapted from publication NE-208, produced by the
Cooperative Extension Services of the Northeast States."
History of Herbs
Herbs for Beginners
Drying & Preserving Herbs
Indoor Herb Gardening
Hints & Tips
Oil and Vinegar
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