An aromatic herb for culinary use as flavouring. There are two types, the summer savory and winter savory. The former is a hardy annual which is sown in April in a sunny position. Any reasonably fertile soil suits. Thin to about 6 in. apart and water freely in very dry weather. As the plants come into bloom cut off the leaves and stems and hang in bunches to dry in a cool shed or larder. The leaves are stored in airtight bottles and used as required for soups, sauces, stews, stuffings for goose, pork etc. Said to alleviate the pain from bee stings. The winter savory is a perennial which is raised from seed in the same way, though spacing of the seedlings should be wider — 12 to 15 in. Harvested and used like summer savory. Increase by division in March.

Sorry, comments are closed for this post.