Mountain Savory Satureja montana

Winter Savory is an edible, perennial flowering herb, with a culinary, medicinal, aromatic and decorative value. It is a low-growing, shrubby plant with edible flowers that have a spicy, peppery taste and leaves that are used to flavor meat, fish, salads, soup, stew, and sausage. Savory is most often used as a culinary herb, but it also has marked medicinal benefits, especially upon the whole digestive system. In addition to its culinary value, Winter Savory can also be used as an ornamental border or edging in the garden. The plant is grown from cuttings or seed in early spring and harvested in the summer when in flower and can be used fresh or dried. Winter Savory is a good companion plant for onions and beans and will repel insect pests. Winter Savory is grown as an perennial, unlike its cousin, Summer Savory, which is grown as an annual and tends to have a milder, less bitter flavor. The genus name comes from the Latin for Savory and the species name, Montana, comes from the Latin for mountain.

Winter Savory is easy to grow in sandy, well-drained soil and dry or medium levels of moisture, full sun and alkaline soil, although the plant does tolerate light shade. However, it does not do well in damp soil or shade. It is a fast-growing plant, can be harvested within 2 months of sowing, and can be cut back as the flower buds appear to produce a fresh flush of leaves. You can also prune to remove dead wood in early spring; however, keep in mind that the plant goes dormant in the winter and a branch that appears dead in dormancy will sprout new growth in the spring. The plants live for several years, but do not create new growth as they grow older and are best replaced every two years. The flowers are very attractive to bees, but the plant is rarely troubled by deer.

Diseases, Insect Pests, and Other Plant Problems:

No known diseases or insect pests.