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PLANT TYPE: Perennials SCIENTIFIC NAME: Satureja montana ZONE / HARDINESS: 5 to 8 MATURE PLANT SIZE: 6 to 12 inches high x 8 to 12 inches wide LIGHT: Full Sun FLOWERING PERIOD: July to September SOIL TYPE: Dry, well-drained soil pH RANGE: 6.7 KNOWN PESTS: N/A KNOWN DISEASES: N/A |
OVERVIEW:
Winter Savory has dark green, shiny, pointed leaves much stiffer in texture than summer savory. Winter Savory is a woody perennial plant growing to 2 feet in height with small white or lavender flowers.
Winter Savory is a condiment often used as a flavoring in liqueurs. Its taste is not as sweet as Summer Savory.
In spring, sow seeds 1/8 inches deep in dry, well-drained soil. Prefers full sun and average soil. Winter savory is slower to sprout than summer savory and requires less water. Too much moisture in the soil can cause winterkill. This savory should be replaced with new plants every 2-3 years. Can be pruned to form an aromatic hedge. Cut as needed prior to flowering for culinary or medicinal use. Hang in bundles upside down in an airy place.
PROPAGATION / SOWING:
Seeds or cuttings. In spring, sow seeds 1/8 inches deep in dry, well-drained soil.
COMPANION PLANTING:
Beans grow better with winter savory planted next to them.
CARE & GROWING:
In spring, sow seeds in flats and transplant once the soil has warmed up. Place 10 to 12 inches apart. Cuttings also can be taken in late spring. Cut the tips of new shoots and place in pots of wet sand. When roots are well formed, plant in the garden.
HARVESTING:
Cut as needed prior to flowering for culinary or medicinal use. Hang in bundles upside down in an airy place.
USAGE:
Aromatic, culinary, and medicinal. Dried leaves scent potpourris. Winter savory has a stronger flavor than summer savory. Fresh or dried leaves are used to flavor vinegars, herb butters, bean dishes, creamy soups, and tea. Winter savory can be grown in containers. It is said to have some medicinal qualities.