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SAVORY


SAVORY (Satureja species)

There are two savories commonly grown and used as food seasonings. Summersavory (S. hortensis) is an annual, and the stems grow upright to about18 inches in a loose, open fashion-often branching like a tree at maturity.Narrow, aromatic 1/2-1 1/2 inch long leaves grow in pairs along the stems,tiny flowers are a delicate pinkish white to rose color.

Winter savory (S. montana) is perennial and has a lower, more spreadinggrowth form than the annual species. The stems grow to about 6-15 incheshigh, and are light green at the upper ends but become brown and woody atthe base. Stiff, narrow to roundish leaves that are 1/2-1 inch long growopposite one another in pairs, each pair being at right angles to the onebelow it. A profusion of 3/8 inch, white to lilac blossoms are attractiveto bees.

Another species of savory is yerba buena (S. douglasii), the herb afterwhich San Francisco was originally named. It is a low, creeping perennial,native to the Pacific coastal states and British Columbia. The slender stemsspread to about 3 feet, rooting as they grow. The roundish, l inch longleaves have scalloped edges and a strong, minty aroma. Small, white or
lavender tinted flowers bloom from April to September.

Summer and winter savories are native to Southern Europe and the Mediterraneanareas. The ancient Greeks called the plants isope, and there has been questionwhether savory was actually the herb meant in Old Testament references tohyssop. Savory came to
England with the Norman conquest. It was used in sausages and stews andwith beans, fish, and meats such as rabbit and chicken. The herbalists saidthat the stems and leaves could be rubbed on a bee sting to relieve thepain and itching.

Summer savory is best grown in light soil, rich with humus, and in fullsun. It also makes an excellent container plant. Sow seeds where they areto grow and thin seedlings to about 18 inches apart.
Winter savory prefers sandy, well drained soil and average moisture. Thestems should be kept clipped from the start of the flowering period. Becauseits seeds are slow to germinate, it is more satisfactory to propagate fromcuttings or divisions. Winter savory is a good edging for an herb gardenor border and is often
grown to attract bees. Yerba buena needs summer drought for long life ifits grown on the coast, partial shade in inland areas.

Savory leaves have a pleasant peppery flavor; that of summer savory is moredelicate than the winter species and the more frequently used as a seasoning.Use the leaves fresh or dried with meats, fish, eggs, beans, and in soups.They also can be used to flavor vinegar and salad dressings. The leavesof yerba buena can be brewed into a pleasant tea.