Common Name: Summer Savory
|Scientific Name: Satureja hortensis|
|Plant Type: Herb|
Soil type: rich, light soil
Height : to 1.97 ft
Summer Savory is an annual plant, native of northern Europe, summer savory has become naturalized in many parts of the world, including North America. A tender annual with slender stems and small narrow green leaves. Tiny lilac flowers are produced in early summer at the base of the leaves.
Leaves are eaten raw, cooked, or dried and have a slightly peppery flavor.
Added to cooked beans or cabbage, they aid in digestion. Herbal teas are made from the leaves and they are used as garnishes for salads or other dishes.
Medicinally, summer savory is used to treat digestive disorders, nausea, sore throat, and bronchial congestion. The plant is mildly antiseptic and highly aromatic. Leaves are rubbed on bee stings to ease the pain and swelling and ointments made from the plant are used to treat arthritis.
Summer savory is also used as a companion plant to repel harmful insects.
- You can air dry summer savory. Try hanging it inside a paper bag to dry. First, tear or punch holes on the sides of a bag, bundle the herbs and place inside the bag with stems sticking out. Close the bag with string or rubber band. Place where air currents will circulate through the bag. When the leaves are crisp and crumble easily, they are ready to be stored in an airtight container.
- To freeze, just wash, drain and pat dry with paper towels. Wrap a few sprigs or leaves in freezer wrap and place in a freezer bag and seal. These herbs can be chopped and used in cooked dishes; they are usually too limp to be used as a garnish.