SUMMER SAVORY (Satureia hortensis)
SUMMER SAVORY (Satureia hortensis)
This herb is usually preferred over winter savory for cooking because of its leaf texture and milder flavor. It is used to flavor meat, fish, poultry, soups, stews, stuffings, beans, potatoes, eggs, and sausage. It can also be added to sachets and potpourris. Summer savory also makes an excellent container plant.
This is a compact, bushy annual, growing to 18 inches tall. The 1-inch long leaves are aromatic and become tinged reddish purple in late summer. White to pink flowers are borne in whorls in leaf axils from midsummer to frost. This herb self sows.
Summer savory prefers a rich, well-drained soil and full sun. It is easily grown from seed, but plants can also be purchased. Space the plants 8 to 10 inches apart. They tend to become top-heavy; therefore, you should stake or brack them. Harvest the tops at any time you prefer, and dry them in a warm place.
SOURCE: James C. Schmidt Department of Horticulture Michigan State University
