Savory Summer
 
​(Satureia hortensis)

Although a perennial in its native habitat, it is best treated 
in this country as a half-hardly annual.  Sow in mid-May or early June in drills 9 inches apart, putting in seed a quarter of an inch deep. Thin to 4 inches apart. Full sun is essential.

Summer savory, an aromatic herb is one of the most popular among all the savory spices, adding flavor to a variety of cuisines all over the world owing to its pleasant taste. Besides, its culinary usages, this variety of savory also comes with an array of health benefits.
​​Savory tastes like a combination of marjoram and thyme with a whisper of pepper.  A must have flavor for soups, stews and beans Savory also pairs well with eggs, garlic, squashes and tomatoes.
Summer Savory is native to the Mediterranean, where it is commonly referred to as the Bean Herb as it helps prevent flatulence. Its other medicinal application is reducing the swelling from bee stings.  

SavoryWinter

​(Satureia montana)

Evergreen sub-shrub, 15-18 inches. Can be raised either
from seed sown in drills 9 inches apart, putting in the
seed a quarter of an inch deep, or from cuttings taken
in spring. Plant out seedlings or cuttings a foot apart.
Winter Savory plants, like Garden Thyme, grow straggly
after 3 or 4 years. Full sun essential.

Winter Savory is also known as Mountain Savory, reflecting its wild habitat, but this confirms its hardy nature.
Winter Savory has similar properties and, as it is more often during the winter months that we turned to dried beans to supplement the fresh vegetables available