Winter Savory Satureja montana
An easy to grow hardy, semi-woody compact shrub. Foliage is dark green with small white flowers blooming July-September. An attractive border plant for a culinary herb garden; also has medicinal use. Peppery flavor is stronger than summer savory; blends well with oregano, thyme, sage, rosemary, basil, and most mints. Aromatic scent repels harmful pests while attracting pollinators and bees.
Size: 6-12" tall x 8-12" wide
Growing Requirements
Full Sun, Light Shade
Well draining soil with low to moderate fertility.
Culture & Care
Prune in late spring. Remove dead wood and prune back old branches twice a year, in late winter and again as needed, to keep compact/neat and to promote new growth. Cut prior to flowering if using for medicinal or culinary use. High nitrogen increases susceptibility to disease; do not apply compost more than once every two years.
Harvest
Small sprigs are best; older stems are woody. Harvest young springs and new side shoots off woody stems as needed for drying or fresh us. For fresh use, snip off branch tips. For drying, harvest before or after blooming. Cut whole stems to about 6″ from ground; cut again near end of summer. Hang stems upside down to air dry. For best quality, gather in the morning after the dew dries. for small amounts. When harvesting larger quantities for drying. Semi-evergreen leaves not as pungent in winter; best dried for winter use.
Seed Saving & Propagation
Propagated by cuttings or seeds.
Uses
Try applying crushed leaves to insect bites for pain.
