Savory is an herb in it’s own class, full of tradition and legends. Savory is often found in Herbes de Provence, a French combination of herbs used for seasoning. Aside from cooking, it has been associated with love potions for centuries. The well known French herbalist Maurice Mességué prescribed savory to help couples restore happiness in the bedroom (if you know what I mean). The Romans used the herb as a healing medicine and culinary herb long prior to discovering. When the Romans introduced savory to England, it was used there as an herb for poultry stuffing instead of a medicinal.
What to look for:
Savory grows rather quickly and can be as tall as 30cm (1 ft) with thick shrub like branches and a wood like base. There are short stalked leaves that are thin with dots on both sides. In the summer around June and July, small blue and white flowers will blossom. The leaves are best used before the plant blossoms with these flowers.
How Mother Nature loves it:
Savory is easy to grow and will survive the most rocky and chalky soil, although it prefers one that is rich in humus. This herb loves its sunshine is best planted in soil that has been prepped.
How to use:
Savory has healing properties and has been used in the past for many different illnesses such as indigestion. It should be noted that there are two forms of savory – summer and winter. The summer version of savory is most often used for healing and is also said to increase sex drive, whereas while winter savory has the opposite effect.
Savory is also an astringent & mild antiseptic. A pot of tea with summer savory is rumored to aid diarrhea, stomach aches and sore throats. Because it works as an antiseptic, rubbing fresh savory on an insect bite can bring relief. It can also be used topically in creams for minor rashes and skin irritations.
Summer savory has a unique peppery taste like thyme, whereas winter savory has a more earth and pine taste. Savory can work well with other herbs such as marjoram, thyme basil, bay leaf and rosemary. It can be used in herbed butters, flavored vinegars and teas. It complements meat soups and stews, giving it that wonderful aroma that makes the meal complete. Savory is also good for cooking with fish, game and liver. Winter savory, which is stronger, works better with game.