SAVOURY WINTER HERBS GROWS ALL YEAR ROUND! PUT ON INSECT BITES FOR RELIEF! $1.10

WINTER SAVOURY IS A VERY ATTRACTIVE AND USEFUL HERB! MASSES OF LITTLE “MAN” SHAPED FLOWERS, LOADS OF USES IN THE KITCHEN AND THE MEDICINE CABINET! AGES OLD, GROWN THE SAME WAY FOR CENTURIES! RUB A BIT ON AN INSECT BITE AND THE PAIN IS GONE! USE IN STEWS, MEAT DISHES, POTATOES, BREADS, ETC.

Botanical Name: Satureja montana – Winter savoury is an evergreen perennial that forms a low growing mound to 40 cm high and wide. The lilac or white flowers extend up above this in terminal spikes.

The small summer flowers are 2 lipped and have purple spots on the lower lip. The dark green leaves are 1-2 cm long, opposite, lanceolate to ovate and wider at the tips. As a matter of comparison, Winter Savoury is a bushier plant than Summer Savoury although leaf cover is still quite sparse in both.

The botanical name is Satureja montana and the plant is native to the warm temperate regions of the Mediterranean, Europe and Russia. The Romans used this plant for cooking and introduced it to Britain during the time of Caesar.

It is likely that the genus name comes from the Turkish ‘sater’ and the Hebrew Za’atar. However, there are indications that the plant was named by the Roman Pliny, who may have created the name from the word ‘satyr’, which means half man and half goat. The English word ‘savoury’ is influenced by numerous derivations from the Latin Satureia/Satureja.

In Middle Eastern countries there are many herbs which are used in spice blends that are given the name Za’atar, so they not regularly distinguished from each other. This can make it difficult to identify names and origins of some herbs from these regions.

Culinary Uses

Winter Savoury is an excellent culinary herb and may be used for any recipe that calls for savoury. It has a strong, spicy flavour and a strong herbaceous aroma. It may be used for white sauce, mushrooms, meat and legume dishes, white potato salads, in stuffing and vinegars, soups and herb breads.

Medicinal Uses

There are varying reports on the usefulness of Winter Savoury as a traditional medicine plant. Some say that it was not used at all, whereas other reports indicate that it has stronger action than Summer Savoury.

Both are rich in essential oils including carvacrol and thymol, which is antiseptic. Medicinal use has included antiseptic, carminative, aromatic, digestive, expectorant, menstrual disorders, treatment of colic, gastroenteritis, nausea, cystitis, bronchial congestion and sore throats.

Rubbing a sprig of leaves on insect bites and stings from bees and wasps is said to provide immediate pain relief. An ointment made from the oil is used to provide relief for arthritic pain. Harvest the leaves in summer when the plant is in flower and oil content is highest.

Other Uses

Winter and Summer savoury are thought to be good companion plants for beans and roses. The leaves may be dried and use in potpourri.

All the savoury plants are quite easy to grow and perform well as border plants or in cottage style gardens. They also grow well in containers.

30+ SEEDS, EASY TO SEE AND HANDLE.

Grow Notes
Prefers full sun and will perform best in poor to average rocky soils and has average to low water needs. A well-drained soil is essential and soil that is too rich will be detrimental to the plant.

Winter Savoury becomes semi-dormant in winter and the branches loose leaves. In spring they will come back in to leaf and establish new growth. Propagation may be via cuttings in late spring, seed or by dividing the roots. Plants may become ‘worn out’ over time, so they may need to be replaced every few years.

Sow
Raise seedlings in Spring or Autumn, by planting seeds at 3mm depth in seed raising mix.

Keep soil moist, not wet.

Germination
7-14 days at 20-22°C

Maturity
100-110 days.

In stock

Seed Count: 30
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