Thumbing through a good book on herbs, one sees a wide range of plants that most of us are familiar with as members of the perennial border and annual collections.
Herbs are part and parcel of our gardens whether we know it or not.
Let's discuss savory, both the annual, Satureja hortensis, and the perennial form, S. montana. While you may see plants of parsley, chives, sage and other common herbs for sale at box stores, you will seldom find savory unless shopping at a herb specialty greenhouse.
The lack of savory on the sale shelf is more a matter of our not knowing what to ask for than difficulty in growing the herb.
The perennial or winter savory is hardy from a minus 10°F. to a minus 23°F.
Taste
Both kinds of savory add a peppery taste with a light overtone of lemon to salad dressings and herb vinegars. This herb may be used to enhance meats, fish, soups, egg dishes, vegetables and cheeses.
History
While the Mediterranean cultures have used savory for culinary purposes historically, savory has a wilder side to its history.
Early Romans recognized its use as a stimulant and thought it an aphrodisiac. Some put forward the reason the plant's proper Latin name is satureia, named by the Roman Pliny for the lusty, goat-footed satyr was its association as an aphrodisiac in the Roman world.
Winter savory
Winter savory produces a rather shrubby, ground covering type plant 6- to 12-inches high. The fine textured plant yields white to pale lilac flowers during the summer and gray-green foliage.
Summer savory
Annual summer savory is slightly less attractive with a taller and more open habit. Its slightly larger leaves are partially tinted red and the plant blooms in white to pink during the summer. If summer savory is used in the cooking water with stronger smelling vegetables, like cabbage or turnips, it will cut the cooking odors.
Growth requirements
Both herbs are easy to grow. Both like light, well drained soil. Savory requires moderate watering for production.
Starting from seed
Winter savory may be started from seed but may be slow in germinating. Cuttings may be taken in summer or plants may be divided in early spring. Routine cutting back in early spring will produce a more compact plant. It may need winter protection, depending on the site you choose for it.
Summer savory may be directly seeded to your garden beds. The young plants should be thinned to 12- to 18-inches apart. This plant does not transplant well -- use individual pots that can be set directly into the ground at planting time.
The seeds need light for germination, so do not cover them with soil. Sprinkle on top of the medium and pat to firm the soil. For continued use over the summer, make succession plantings.
Use
The leaves may be used fresh or dried. Summer savory's leaves are a bit milder and softer. Cut the entire stem back just before it blooms for kitchen use. If you are drying it, hang it in bunches, up-side down, in a dark dry location with good ventilation.
For more information search Wikipedia and the book sources and catalogs that follow.Books:
Sunset Herbs, Sunset Publishing Corp.
The Gardener's Complete Q & A, Editors of Garden Way Publishing, Storey Communications, Inc.
The Magic and Medicine of Plants, The Reader's Digest Association, Inc.
Herb Gardens of Delight, Adelma G. Simmons, Hawthorne Books, Inc.
Catalogs:
- Territorial Seed Co., P.O. Box 157, Cottage Grove, OR 97424-0061, 541-942-9547.
- Park Seed, Cokesbury Road, Greenwood, SC 29647-0001, 864-223-7333.
- W. Atlee Burpee & Co.,Warminister, PA 18974, 1-800-333-5808.
- White Flower Farm, P.O. Box 50, Litchfield, CN 06759-0050, 203-496-1661.
- Wayside Gardens, 1 Garden Lane, Hodges, SC 29695-0001, 800-845-1124.
- Henry Fields, 415 North Burnett, Shenandoah, Iowa 51602, 605-665-4491
- Bluestone Perennials, 7211 Middle Ridge Rd., Madison, Ohio 44057, 800-852-5243.
