How to Grow and Use The Herb Savory
by Patsy Collins on Sep 29, 2009 with 0 Comments
Savory is said to cure flatulence and is an important ingredient of salami.
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Satureja montana is the winter Savory
This short lived perennial grows best in limey soil in full sun. It copes well with poor soil. Winter savory forms a woody rootstock and grows a little larger than the summer kind. The small flowers are white or pale pink. It can be propagated by seeds or cuttings. The plants should be cut back in Autumn, they may be regularly trimmed to form small hedges in knot gardens or other decorative features.
Winter savory is an important flavouring for salami, it’s also included in a boquet garni and used to flavour soups and stews. It has a beneficial effect on the digestive system and is said to be a stimulant.
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Satureja hortensis is summer savory
This plant is an annual which grows to about one foot. It has whorls of tiny white or lilac flowers. The plants look and taste similar to thyme. They are raised from seed and prefer rich soil in a sunny position. They grow well in containers.
This herb is said to cure flatulence and reduce cooking smells, it is therefore often cooked with Jerusalem artichokes, broad beans and different types of brassicas.
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There is also a thyme leaved savory, Satureja thymbra. As it’s name suggests, this one looks very like thyme.
All types of savory can be used in place of tyhme (or in addition to it) in cooking. It is best used fresh, but can be dried for winter use. The flavour is strong.
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Published in: Cooking
