Savory |
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| Common Name | Savory |
| Scientific Name | Satureja species |
| There are several varieties of savory, including Summer Savory (S. hortensis), Winter Savory (S. montana), Yerba Buena (S. douglasii), Bean Herb, and Bohnenkraut. Savory was believed to be the favourite herb of satyrs because of its pleasant peppery taste. Winter and summer savory are the two favourite varieties, and, of these, summer savory is more popular because it has a stronger flavor. Both, however, are deeply aromatic, because they contain caracol, a volatile oil. Savory is a popular condiment for less easily digestible foods such as cucumbers, turnips, and parsnips. The ancient Greeks called savory isope, and many wonder whether Old Testament references to hyssop were actually to savory. The tea is believed a remedy for diarrhoea, asthma, colic, and digestive disturbances. In 1653, one herbalist, Nicholas Culpeper, recommended it to reduce deafness. | |
| Plant | Summer savory: annual; winter savory: perennial. Summer savory has a bushy, hairy stem that divides above the ground, and it has dark green, wide, '/z-inch-long, needle shaped leaves. Light pink to violet flowers appear in bunches from July to October, followed by nut-shaped, dark brown or black seeds. Winter savory is a hardy, low-growing shrub, woodier and more bristly than summer savory. It flowers a month earlier than summer savory, and its blossoms are white or pale lavender. |
| Height | Summer savory: to 12 inches; winter savory: from 6 to 16 inches. |
| Soil | Summer savory: rich, dry; winter savory: poor, dry, well-drained, chalky. |
| Exposure | Full sun for both varieties. |
| Propagation | Seeds or root division. Summer savory seeds germinate easily. Winter savory seeds have slow, uncertain germination, so the herb is usually reproduced by spring cuttings, side shoots, or layering. |
| Care | Place summer savory plants 6 inches apart; winter savory plants, 1 foot apart. Summer savory is believed to control bean beetles. Keep both varieties weed free, and hill the plants slightly to keep them upright. |
| Part used for Tea | Leaves gathered before the plant blooms. |
| Taste | Tangy, marjoram-like. |
| How to Brew | By INFUSION: 1 teaspoon dried, or 3 teaspoons of crushed fresh leaves to each cup of boiling water. Steep to taste. |
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