Winter Savory

Winter savory aka mountain savory (Satureja montana) is a perennial herb. (In the first half of the 18th century, this herb was also known as Satureia durior.) Winter savory is hardy in USDA zones 5-8. It is native to the northern rim of the Mediterranean from Spain to Lebanon. Like French tarragon, it prefers well drained moderately sandy soil. Consistent pruning will prevent this herb from developing a leaf-free woody interior. But, to help it survive winter, do not prune too vigorously late in the fall.

Winter savory is a short-lived perennial herb, so it will probably need to be replaced every three or four years. It can be reproduced easily from cuttings or root divisions. In traditional medicine, winter savory is used to reduce flatulence and as a remedy for colic. Winter savory is an excellent culinary herb with a more robust flavor than that of summer savory. In Early Modern England dried winter savory was powdered and mixed with bread crumbs to create a flavorful breading for meat or fish. It is particularly esteemed with trout. In modern cooking it is often used to flavor beans.

Recently winter savory has been steeped in alcohol to form a tincture that is used in concocting alcoholic cocktails. Personal communication from Anne L. Lehman, Dirty Girl Farms, St. Louis, Missouri.

return to more Herbs Past