Satureja

These annual and perennial herbs are originally from southern Europe. S. hortensis and S. montana (Summer Savory & Winter Savory, respectively) arevalued for decoration and for flavoring. Winter Savory is a spreading, woody, hardy perennial that grows from 6 to 10 inches high and 2 feet wide when grown in hot climates in full sun. This pretty landscape plant produces loose whorls of lavender, pink, or white flowers. Most of the stems grow from the center and these are covered with small, lance-shaped, shiny leaves with sharp tips. The flavor of the leaves is very strong and is best used with salamis and sausages. Summer Savory is an annual, which grows up to a foot high. It produces upright thin stems, which are clothed with small, fine, pale green leaves. The small, lilac flowers are produced in July. Summer Savory isn't nearly as strong-flavored as Winter Savory.

Pot Cultivation

These plants should be planted after the weather is safe in a position with full sun. They can grow in ordinary, well-drained garden soil that has a pH of 6.5 to 7.5. In the north, Savory can only survive one cutting per season; in mild-winter regions, moderate cuttings can be taken throughout the winter. Lift the branches, trim them in half and hang in a cool, airy room or shed until dry. The leaves are then picked off and stored in airtight bottles. The leaves may also be used fresh.

Propagation

Start seeds indoors, 6 to 8 weeks before the spring frost-free date. Sprinkle just enough vermiculite over them to allow light through for them to germinate and still stay moist.