Savory Winter





(Satureia montana, Linn.), a semi-hardy, perennial,

very branching herb, native of southern Europe and northern Africa. Like

summer savory, it has been used for flavoring for many centuries, but is

not now as popular as formerly, nor is it as popular as summer savory.



Description.--The numerous woody, slender, spreading stems, often more

than 15 inches tall, bear very acute, narrow, linear leaves and pale

lilac, pink, or white flowers in axillary clusters. The brown, rather

triangular seeds, which retain their vitality about three years, are

smaller than those of summer savory. Over 70,000 are in an ounce, and it

takes 15 ounces to fill a quart.



Cultivation.--Winter savory is readily propagated by means of

cuttings, layers and division as well as seeds. No directions different

from those relating to summer savory are necessary, except that seed of

winter savory should be sown where the plants are to remain, because the

seedlings do not stand transplanting very well. Seed is often sown in

late summer where the climate is not severe or where winter protection

is to be given. The plant is fairly hardy on dry soils. When once

established it will live for several years.



To increase the yield the stems may be cut to within 4 or 5 inches of

the ground when about ready to flower. New shoots will appear and may be

cut in turn. For drying, the first cutting may be secured during July,

the second in late August or September. In all respects winter savory is

used like summer savory, but is considered inferior in flavor.





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