Savory herb and Savory spices

Savory is a native of southern Europe and North Africa, especially around the Mediterranean. It grows in well-drained soils and has adapted worldwide to similar climatic conditions. Savory has been employed in food flavoring for over 2,000 year. Romans added it to sauces and vinegars, which they used liberally as flavoring. The Ancient Egyptians on the other hand used it in love potions. The Romans also included it in their wagon train to northern Europe, where it became an invaluable disinfectant strewing herb. It was also used to relieve tired eyes, for ringing in the ears, indigestion, wasp and bee stings, and, for other shocks to the system.

Species

Satureja hortensis

Summer savory

Also known as Bean Herb. Half-hardy annual. Ht 20- 30cm (8-12in), spread 15cm (6in). Small white/mauve flowers in summer. Aromatic leaves, oblong, pointed, and green. A favorite on the Continent and in America, where it is known as the bean herb. It has become widely used in bean dishes as it helps prevent flatulence. 

Satureja coerulea

Purple-flowered savory

Semi-evergreen hardy perennial. Ht 30cm (12in) spread 20cm (8in). Small purple flowers in summer. The leaves are darkish green, linear and very aromatic.

Satureja Montana

Winter Savory

Also known as Mountain Savory. Semi-evergreen hardy perennial. Ht 30cm (12in) spread 20cm (8in). Small white/pink flowers in summer. The leaves are dark green, linear and very aromatic.

Satureja spicigera

Creeping Savory

Perennial. Ht 8cm (3in) spread 30cm (12in). Masses of small white flowers in summer. The leaves are lime greenish and linear. This is a most attractive plant and is often mistaken for thyme or even heather.

Cultivation

Propagation

Seed

Only summer and winter savory can be grown from seed, which is tiny, so it is best to sow into prepared seed trays under protection in the early spring, using the cardboard method. The seeds should not be covered as they need light to germinate. Germination takes about 10-15 days -no need to use bottom heat. When the seedlings are large enough, and after a period of hardening off (making quite sure that the frosts have finished), they can be planted out into a prepared site in the garden, 15cm (6in) apart.

Cuttings

Creeping, purple-flowered and winter savory can all be grown from softwood cuttings in spring, using a bark, peat, grit compost. When these have rooted they should be planted out-30cm (12in) apart for creeping savory, 15cm (6in) apart for the others.

Division

Creeping savory can be divided, as each section has its own root system similar to creeping thymes. Dig up an established plant in the spring after the frosts have finished and divide into as many segments as you require. Minimum size is only dependent on each having a root system and how long you are prepared to wait for new plants to become established. Replant in a prepared site.

Pests and Diseases

Being an aromatic plant savory is, in the main, free from pests and disease.

Maintenance

Spring. Sow seed. Take softwood cuttings. Divide established plants.

Summer. Keep picking and do not allow summer savory to flower, if you want to maintain its flavor.

Autumn: Protect from prolonged frosts. Win let: Protect.

Garden cultivation

All the above mentioned savories like full sun and a poor, well-drained soil. Plant summer savory in the garden in a warm sheltered spot and keep picking the leaves to stop it getting leggy. Do not feed with liquid fertilizer, otherwise the plant will keel over. Winter savory can make a good edging plant and is very pretty in the summer, although it can look a bit sparse in the winter months. Again, trim it from time to time to maintain shape and promote new growth. Creeping savory does not like cold wet winters, or for that matter clay soil, so on this nursery I grow it in a pot (see below). If, however, you wish to grow it in your garden, plant it in a sunny rockery or a well-drained, sheltered corner.

Harvest

For fresh use, pick leaves as required. For diving, pick those of summer savory before it flowers. They dry easily.

Container growing

All savories can be grown in containers, and if your garden suffers from prolonged cold wet winters it may be the only way you can grow this delightful plant successfully. Use the bark, peat, grit mix of compost. Pick the plants continuously to maintain shape, especially the summer savory which can get straggly. If you are picking the plants a lot they may benefit from a feed of liquid fertilizer, but keep this to a minimum as they get over eager when fed. Summer savory, being an annual, dies in winter, creeping savory dies back, and the winter savory is a partial evergreen. So, the latter 2 will need protection in winter. Place them in a cool greenhouse or conservatory. If the container cannot be moved, wrap it up in paper or agricultural fleece. Keep watering to the absolute minimum.

Medicinal

Summer savory is the plant credited with medicinal virtues and is said to alleviate the pain of bee stings if rubbed on the affected spot. Infuse as a tea to stimulate appetite and to ease indigestion and flatulence. It is also considered a stimulant and was once in demand as an aphrodisiac. Winter savory is also used medicinally but is inferior.

Culinary

The two savories used in cooking are winter and summer savory. The other varieties are edible but their flavor is inferior. Summer and winter savory combine well with vegetables, pulses and rich meats. These herbs stimulate the appetite and aid digestion. The flavor is hot and peppery, and so should be added sparingly in salads. Summer Savory can replace both salt and pepper and is a great help to those on a salt free diet. It is a pungent herb and until one is familiar with its strength it should be used carefully. Summer savory also makes a good vinegar and oil. The oil is used commercially as a flavoring, as is the leaf, which is an important constituent of salami. The flavor of winter savory is both coarser and stronger; its advantage is that it provides fresh leaves into early winter.

Beans with Garlic and Savory

Serves 3-4

200g (7oz) dried haricot beans

1 Spanish onion

1 carrot, scrubbed and roughly sliced

1 stick celery

1 clove garlic

3 tablespoons olive oil

1 tablespoon white wine vinegar

2 tablespoons chopped summer savory

2 tablespoons chopped French parsley

Soak the beans in cold water overnight or for at least 3-4 hours. Drain them and put them in a saucepan with plenty of water. Bring to the boil slowly. Add half the peeled onion, the carrot and celery, and cook until tender. As soon as the beans are soft, drain and discard the vegetables. Mix the oil, vinegar and crushed garlic. While the beans are still hot, stir in the remaining half onion (thinly sliced), the chopped herbs, and pour over the oil and vinegar dressing. Serve soon after cooling. Do not chill.