Savory: Summer (Satureja hortensis)
$1.00 - $5.60
Summer savory, a delicately spicy herb native to the Mediterranean region, was widely used by Greek and Roman cultures in their traditional cuisine; it is still used often in modern Italian dishes. Records suggest that savory was introduced to England during Caesar's reign, where it became extremely popular both for culinary and medicinal use, and acquired the name "savory" because of its excellent flavor. Because of its noted compatibility with beans, German cooks call this "the bean herb." Savory nicely complements the flavor of other herbs and is often used in herb combinations such as Herbes de Provence, a French seasoning. This herb also has extensive medical benefits, relieving ailments such as asthma, the common cold, or a persistent cough. Gardeners have always known that a sprig of savory used as a poultice provides a soothing remedy for stings, insect bites, and skin irritations. Its antiseptic and antibacterial properties treat a wide variety of ills, giving it a reputation for being the "healing herb."
Savory: Winter (Satureja Montana)
$1.00 - $5.60
Like its better known cousin, summer savory, winter savory is most often used as a culinary herb, imparting a spicy, peppery flavor to dishes in which it is used. Easy to grow, the hardy perennial makes an excellent companion plant for most other herbs. Its aromatic scent repels harmful insects and pests while attracting bees and other pollinators. Winter savory has a stronger, sharper flavor than its summer cousin, but it still blends well with thyme, sage and rosemary as well as most mints. While its most popular uses are culinary, winter savory has often been used for medicinal purposes over the course of history.