Creeping Winter Savory
Creeping Winter Savory is an underutilized culinary herb that belongs to the genus Satureja. The word Satureja, simply translated, means savory.
Creeping Winter Savory Satureja montana ‘Illyrica’ is low growing and makes an attractive addition to rock gardens or cascading over the edge of containers or pots. In addition it makes an attractive front border plant for any herb garden.
When people refer to the herb Savory, they are usually speaking of Summer Savory.
Summer Savory Satureja hortensis, is a warm-weather annual, while Winter Savories are perennial. Creeping Winter Savery grows to 6 inches tall and should be planted in full sun with well drained soil. This subshrub has aromatic stems with dark green leaves sporting many pinkish-purple flowers. It takes average water but should not be over watered. It is hardy to -20 degrees F.
Both Winter Savory and Summer Savory have a strong spicy flavor however Creeping Winter Savory is milder. Creeping Winter Savory can be used in recipes wherever Winter Savory is used. It goes well with beans and meats such as chicken and turkey. It also goes well in stuffing. Savory has a reputation of losing much of its flavor under prolonged cooking though.
You can harvest it anytime but only use the new growth – the older growth gets woody and bitter. In early spring Creeping Winter Savory pushes out of the ground with flavorful rapidly growing stems.
Cut it back when the stems get woody to keep the plants neat and to promote new usable growth. With just a little care, this perennial will bring much joy to cooks and gardeners alike.
Other Herb Articles:
How To Preserve Home-Grown Herbs
Locating and Planning Your Herb Garden
{ 2 comments… read them below or add one }
This is one herb worth trying. If not for an herb garden then for a container.
After searing a standing rib roast, I chopped this herbs leaves along with fresh thyme and rosemary then sizzled it with the reamaining dripping. Added garlic, salt and pepper to brush over the roast befor finishing at 225f until rare at 125f internal temp. About 3 hrs. YUM! Such a great herb for meat.