In cooking, winter savory has a reputation for going very well with both beans and meats, very often lighter meats such as chicken or turkey, and can be used in stuffing. It has a strong flavour while uncooked but loses much of its flavour under prolonged cooking. It may also be used medicinally, it is a stimulant, and is also a known aphrodisiac.
Plant in dry well drained spots. Easy to grow, it makes an attractive border plant for any culinary herb garden. It needs little water and does not respond well to low light or heavy wet soils.
Savory has a strong flavour when raw or used in dressings and marinades.
|Harvest||You will be able to harvest summer savory lightly after 6 weeks, and in another month you can harvest normally. Harvest winter savory’s fresh leaves as needed; for drying, cut branches before plant flowers, bunch them together, and hang them upside down in a warm, airy place, then remove leaves and store in an airtight jar.|