One of the oldest culinary herbs to date, winter savory has been used by countless generations to spice food. Healers praised winter savory as the cure for all digestive woes, while others considered it to be a stimulating aphrodisiac. Popular with the Romans, it would find itself prevalent among their sauces and vinegars. Rome introduced winter savory to Northern Europe where it was often utilized as a strewing herb or as an all purpose disinfectant. A versatile garden plant, winter savory is a beneficial herb and attractive border plant.
This hardy evergreen grows up to fifteen inches in height, and thrives when exposed to full sunlight. Winter savory prefers well drained, alkaline soil. It should be sown in early fall or late spring. Seedlings need to be thinned to eighteen inches. To prevent the bush from taking on a 'woody' appearance, make sure to prune on a regular basis. To harvest, pick the leaves just as the flower buds are formed, and collect blossoms in late summer. To preserve, leaves can be dried, then stored in an air tight container. It also does well in oil and vinegar.
The plant is compact, and tidy which makes it an ideal edging plant along garden borders. For culinary purposes, leaves may be cooked with beans for a different twist on a classic dish. Winter savory can be added to grape jellies to enhance their flavor. This herb is used to flavor salami, and has been known to replace salt in sodium restricted diets. While it does not taste the same, peppery varieties add an intense flavor to otherwise bland dishes.
If thrown into the fireplace, branches of winter savory will act as an aromatic disinfectant infusing the room with their pleasant aroma. Flowers from winter savory are adored by honey bees, and make a delicate product that is light in taste, with some bite. For cosmetic purposes, flowers can be made into an astringent and antiseptic facial steam which will both clean pores, and help remove toxins. It is especially good for oily skin.
This hardy evergreen grows up to fifteen inches in height, and thrives when exposed to full sunlight. Winter savory prefers well drained, alkaline soil. It should be sown in early fall or late spring. Seedlings need to be thinned to eighteen inches. To prevent the bush from taking on a 'woody' appearance, make sure to prune on a regular basis. To harvest, pick the leaves just as the flower buds are formed, and collect blossoms in late summer. To preserve, leaves can be dried, then stored in an air tight container. It also does well in oil and vinegar.
The plant is compact, and tidy which makes it an ideal edging plant along garden borders. For culinary purposes, leaves may be cooked with beans for a different twist on a classic dish. Winter savory can be added to grape jellies to enhance their flavor. This herb is used to flavor salami, and has been known to replace salt in sodium restricted diets. While it does not taste the same, peppery varieties add an intense flavor to otherwise bland dishes.
If thrown into the fireplace, branches of winter savory will act as an aromatic disinfectant infusing the room with their pleasant aroma. Flowers from winter savory are adored by honey bees, and make a delicate product that is light in taste, with some bite. For cosmetic purposes, flowers can be made into an astringent and antiseptic facial steam which will both clean pores, and help remove toxins. It is especially good for oily skin.
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