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Savory, Summer
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 Scientific Name: Satureja hortensis
Common Name: Summer Savory
Other Common Names:
Ajedrea, Bonenkruid, Geyikotu, Senyorida De Jardi
Plant Type: annual
Where To Plant: Full sun
Soil Types: Average
Zones (See US Zone map): 3-9
Germination: Easy. Sow 1/16 in deep. Usually takes 14 to 21 days at 65-70°F.
Number of Seeds Per Pack: 100
Uses: Culinary
Notes: It is an annual, but is very similar in use and flavor to the perennial winter savory.
(SATUREJA HORTENSIS) Summer savory is used in Canada much like we use sage in America. It is often used in turkey and chicken dishes or in stews. One little tip, crush savory prior to adding to a dish. It will release the flavor. In Canada, you will find it available year-round dried and the people there at large spoonfuls to their dishes. Summer savory is a popular herb to add to sausage, especially in Bulgaria. The Bulgarians love savory so much that instead of salt and pepper on their tables, they will use three condiments: salt paprika and the final one being summer savory. They will mix the three together and call it sharena sol (colorful salt). It also makes a garnishing substitute for parsley and chervil. It is said that a sprig rubbed on a bee sting provides instant relief.
Price: $2.50/pkt
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Tags:
Any statement made concerning medical
conditions treated with this herb is not intended as sound medical advice. The
seeds are NOT to be ingested only planted. Herbs need to taken only with
the guidance of a trained physician or established herblist.
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