Winter savory (satureja montana) is a hardy herb with a multitude of uses – in and out of the kitchen. It is a bushy perennial with bright green leaves and it produces masses of white or lavender flowers in spring.
Planting tips :
- Plant winter savory seedlings 30cm apart in a sunny area with well-draining soil.
- Make sure that you keep the soil moist in the week after planting, thereafter you can reduce watering to just once a week.
- Cut back winter savory in spring to encourage the development of new growth.
- Harvest winter savory just before the plant flowers for both culinary and medicinal use.
- Winter savory leaves have a strong, peppery flavour. They can be used as an alternative to salt and pepper when flavouring meat, vegetable and bean dishes.
- Winter savory is an excellent companion plant. Beans grow better when planted next to winter savory and, when planted under roses, winter savory helps to keep mildew and aphids at bay.
- A tea made from winter savory (1 cup boiling water to a quarter cup of leaves) helps to ease the symptoms of colds and flu, as well as constipation and flatulence.
- Crushed winter savory leaves help to soothe insect bites and stings.