Savory does not appear
in the top ten list of herbs, but it does provide
a welcome alternative to the popular ones, such
as sage, which we all know. There are two types
from which to make your choice. Summer savory
is an annual, sown ¼ in (0.5cm) deep in
fertile soil and thinned to 6in (15cm) apart.
The plants grow about 1ft (30cm) high and leaves
should be gathered before the pink flowers appear.
Cut back after flowering and a second crop of
leaves will develop.
Winter savory is an evergreen perennial, and the
ideal site for this low-growing shrub is a light,
well-drained soil in full sun. Plant in April
and trim back in early spring each year. The experts
tell us that the flavour of winter savory is not
as good as the summer variety, but it has the
advantage of being available all year round.
Both types of savory are used in the same way
– they are the traditional flavouring for
broad beans and lentil soup. Add fresh leaves
to salads and egg dishes, and use as a replacement
for sage when making stuffing.