|Herb Seeds - 'Summer Savory' Be the first one to write a review|
Herb Description: 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 compatability 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."
Herb Botanical Name: Satureja hortensis
Other Common Names:
Herb Duration: Annual
Days to Herb Maturity: 60
Herb Seeds Per Oz: 40000
Herb Height: 6” to 12”
Herb Spacing: 9 in to 12 in
Herb Planting: Sow seeds indoors before last frost, or direct sow seeds outside after last frost. Plant seeds just under soil surface, and water.
Herb Seed Saving: Allow seed heads to dry on plants; then remove heads, break them open, and collect seeds. Clean and dry the seeds before storage in cool dry conditions.
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