Satureja hortensis This annual herb of the mint family is native to the Mediterranean, and prefers a sunny location. Used fresh (sparingly) in salad and in dressings, and as a meat rub prior to roasting. Fresh leaves are also said to reduce the sulfurous smell of cooking cabbage and turnips. Dried leaves and flowers are seasoning for beans, soups, stews, and sausage. Direct sow in warm soil or transplant 8” apart after frost.
Compact This is a definite improvement over the standard summer savory, which has always seemed too lanky and dispersed. I didn’t realize I had planted anything other than a standard type until it grew into sturdy little upright bushes. The strong flavor and compact form matches the description of a German variety from the 1980s, named ‘Aromata.’ pricing and more
info...
