Food

Food Information

Herbs&Spice

SAVORY

SAVORY (Satureja species)

There are two savories commonly grown and used as food seasonings. Summer savory (S. hortensis) is an annual, and the stems grow upright to about 18 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 spreading growth form than the annual species. The stems grow to about 6-15 inches high, and are light green at the upper ends but become brown and woody at the base. Stiff, narrow to roundish leaves that are 1/2-1 inch long grow opposite one another in pairs, each pair being at right angles to the one below it. A profusion of 3/8 inch, white to lilac blossoms are attractive to bees.

Another species of savory is yerba buena (S. douglasii), the herb after which San Francisco was originally named. It is a low, creeping perennial, native to the Pacific coastal states and British Columbia. The slender stems spread to about 3 feet, rooting as they grow. The roundish, l inch long leaves 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 Mediterranean areas. The ancient Greeks called the plants isope, and there has been question whether savory was actually the herb meant in Old Testament references to hyssop. Savory came to
England with the Norman conquest. It was used in sausages and stews and with beans, fish, and meats such as rabbit and chicken. The herbalists said that the stems and leaves could be rubbed on a bee sting to relieve the pain and itching.

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

Savory leaves have a pleasant peppery flavor; that of summer savory is more delicate 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 leaves of yerba buena can be brewed into a pleasant tea.