An aromatic herb for culinary use as flavouring. There are two types, the summer savory and winter savory. The former is a hardywhich is sown in April in a sunny . 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 and and hang in bunches to dry in a cool shed or larder. The 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 in the same way, though spacing of the should be wider — 12 to 15 in. Harvested and used like summer savory. Increase by division in March.