Winter savory

Winter savory (Satureja montana) is a perennial herb in the family Lamiaceae, native to warm temperate regions of Southern Europe. It is a semi-evergreen, semi-woody subshrub growing to 15–50 cm tall. The leaves are opposite, simple, 1–3 cm long, and dark green to grayish-green, with a peppery flavor stronger and more bitter than its relative, summer savory.

Description

Winter savory is a hardy perennial herb that has a strong, slightly peppery flavor. It has dark green, narrow leaves that are very aromatic. The plant produces small, lilac to white flowers in late summer. The leaves and tender stem tips are used as a culinary herb, both fresh and dried.

Cultivation

Winter savory is a versatile plant that can be grown in a variety of conditions, but it prefers well-drained soil and full sun. It is a good plant for a rock garden or a border. It can also be grown in pots. The plant is drought-tolerant and can be propagated by seed, cuttings, or division.

Culinary uses

Winter savory has a strong, peppery flavor and is used in cooking to flavor a variety of dishes. It is often used in Mediterranean cuisine, particularly in dishes that include beans, lentils, or poultry. It can also be used in marinades, stuffings, and sauces. The herb is often used in combination with other herbs, such as rosemary, thyme, and sage.

Medicinal uses

Traditionally, winter savory has been used as a herbal medicine to treat a variety of ailments. It has been used as a digestive aid, a treatment for coughs and sore throats, and as an antiseptic. However, there is limited scientific evidence to support these uses.

See also

• Herb
• Culinary herb
• Medicinal plants

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