Summer savory is widely renowned as a culinary herb with a smoother flavor then Winter Savory and similar to marjoram, but unique to itself. Originally introduced to England from the Mediterranean, it quickly took its place along with thyme, marjoram and basil. Indeed, it was one of the herbs that Charlemagne specifically ordered planted in his own royal garden. There are two major types of savory in common cultivation, winter and summer savory. Summer savory is lighter in flavor, but still has the characteristic minty-peppery flavor that is peculiar to the species. It has been used medicinally as well as for cooking. The Greeks, for instance, used it to treat earaches and toothaches, and Roman midwives used it as an all purpose disinfectant. According to ancient Greek lore, Pliny the Elder gave it the name satureja, which is a derivative of the word satyr. This was because satyrs were thought to have lived in fields of savory; this also implies that the herb itself was why the satyrs’ were so “passionate”, or so the Greeks thought. Whether or not it’s true, there’s no doubt that summer savory has earned its place in the culinary annals. It is often used to flavor spring vegetables, potatoes and cheeses. It is a primary ingredient in the French herbs Provencal. At least one modern herbal notes that the presence of p-cymene in the volatile oil may make it useful in treatment of diarrhea and sore throats. Seeds can be sown directly into garden when soil is warm or started in containers and transplanted. This can be grown nicely in containers and clay pots. Zones 3-10 All seeds are packaged and for the current growing season.
