There was once a great king of England who was called Wil-liam the Con-quer-or, and he had three sons. One day King Wil-liam seemed to be thinking of something that made him feel very sad; and the wise men who were about him asked him w... Read more of THE SONS OF WILLIAM THE CONQUEROR at Stories Poetry.comInformational Site Network Informational
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Least Viewed Herbs

Finocchio
Southernwood
(archangelica Officinalis Hoffm)
And There Is Pansies That's For Thoughts
Acorn
Poppy
Bluebell (wild Hyacinth)
Asparagus
House Leek (crassulaceoe)
Anemone (wood)



Savory Summer








(Satureia hortensis, Linn.), a little annual plant of
the natural order Labiatae indigenous to Mediterranean countries and
known as an escape from gardens in various parts of the world. In
America, it is occasionally found wild on dry, poor soils in Ohio,
Illinois, and some of the western states. The generic name is derived
from an old Arabic name, Ssattar, by which the whole mint family was
known. Among the Romans both summer and winter savory were popular 2,000
years ago, not only for flavoring, but as potherbs. During the middle
ages and until the 18th century it still maintained this popularity. Up
to about 100 years ago it was used in cakes, puddings and confections,
but these uses have declined.

Description.--The plant, which rarely exceeds 12 inches in height, has
erect, branching, herbaceous stems, with oblong-linear leaves, tapering
at their bases, and small pink or white flowers clustered in the axils
of the upper leaves, forming penciled spikes. The small, brown, ovoid
seeds retain their viability about three years. An ounce contains about
42,500 of them, and a quart 18 ounces.

Cultivation.--For earliest use the seed may be sown in a spent hotbed
or a cold frame in late March, and the plants set in the open during
May. Usually, however, it is sown in the garden or the field where the
plants are to remain. In the hotbed the rows may be 3 or 4 inches apart;
in the field they should be not less than 9 inches, and only this
distance when hand wheel-hoes are to be used, and each alternate row is
to be removed as soon as the plants begin to touch across the rows. Half
a dozen seeds dropped to the inch is fairly thick sowing. As the seed is
small, it must not be covered deeply; 1/4 inch is ample. When the rows
are 15 inches apart about 4 pounds of seed will be needed to the acre.
For horse cultivation the drills should be 20 inches apart. Both summer
and winter savory do well on rather poor dry soils. If started in
hotbeds, the first plants may be gathered during May. Garden-sown seed
will produce plants by June. For drying, the nearly mature stems should
be cut just as the blossoms begin to appear. No special directions are
needed as to drying. (See page 25.)

Uses.--Both summer and winter savory are used in flavoring salads,
dressings, gravies, and sauces used with meats such as veal, pork, duck,
and goose and for increasing the palatability of such preparations as
croquettes, rissoles and stews. Summer savory is the better plant of the
two and should be in every home garden.





Next: Savory Winter

Previous: Samphire



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