Savory Winter

Winter savory, the perennial savory has the same properties as its annual summer relative. Its leaves are thicker and stronger than Summer Savory, more aromatic with a sharper thyme type flavour. The small perennial shrubs are semi-evergreen, retaining their leaves in all but the coldest gardens and remain useful all year round. They are easy to grow, the plants make an attractive border plant for any culinary herb garden.

Hardy to minus 12°C  the plants have a low bunching habit. In temperate climates they go dormant in winter, putting out leaves on the bare stems again in the spring. The plants are surprisingly ornamental. Typically growing 15 to 40cm  tall, they make a good edging plant which may be clipped for a formal effect. Although often grown in the herb garden, they deserve a place in the flower border or rock garden, and their attractive flowers are a welcome decorative bonus.

Savory is not as woody as thyme, not as piney as rosemary, and not as pungent as sage. It also has the ability to stay flavourful throughout the cooking process. It is a great mixing herb that  brings all other herbs together in a unique taste. It blends well with different culinary oreganos, thymes and basils and can be added to meat, poultry or fish.

Famous for making its mark on beans, it is often referred to as the ‘bean herb’ because it has an incredible flavour affinity with all types of beans. Dried Savory also perks up stuffing’s and can be mixed with sage, thyme, and bay. Add to turkey or pork with fennel seed, cayenne pepper, and thyme. Or, add a pinch to chicken salad or hearty soup. Its small leaves are the perfect complement to herb cheeses or as last-minute additions to sautés. There are very few dishes that a little Winter Savory won’t improve.

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