There are at least three known varieties of the herb but two are best for culinary purposes, winter savory and summer savory. They are both native to Mediterranean region. Winter savory is popular with home gardeners because it is perennial. It is a compact, bushy herb that likes to grow in the sun and light well drained soil. Winter savory grows to around 30 cm and summer savory to 50 cm. The dark green or bronze-green leaves are narrow with a peppery flavor. The tiny white (winter savory) or pink (summer savory) flowers bloom from late summer to most of autumn. Summer savory is propagated from seeds straight into the garden into a previously prepared bed. Winter savory is best propagated if seeds plant in a prepared seed box and when ready transplant in the garden in a sunny well drained position.

For drying, both savories must be harvest before they come into full bloom. Cut and tie in bunches and hung in a dry, airy place. When leaves are dry crumble leaves away from stalks finely, especially winter savory, and store in airtight containers. You can also freeze both savories or make them into herb butter. It is believed that both savories help to grow better beans and onions in the garden. Winter savory is an insect repellent but is loved by honey bees. Both savories have a tonic effect on the skin and muscles externally. Infuse some in a hot bath to help and refresh both. A tea made with summer savory helps to cleanse system and has been used to improve the complexion.

everythyng herbal at herb-garden world

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