Winter Savory is a perennial, unlike Summer Savory. This herb has dark-green, elongated leaves grow side-by-side on woody stems and have a peppery flavor. The longer the stems are allowed to grow, the woodier they get and eventually small white to light purple flowers will bloom on top. The older leaves and the blooms aren’t really suitable for use. The younger, more tender leaves are what you want.
It seems that farming is definitely an early morning chore. It is best to harvest most herbs as soon as the dew has dried. If you wait until evening the sun tends to evaporate the oils that produce the flavor and aroma.
Savory can be harvested as needed by pinching or cutting off the tender tips. This will help the plant to send up more new growth and make the plant bushier.
Dry Savory on screens or by hanging them in bunches in an airy place. Remove the leaves from the stems and store them in an airtight container. You can also freeze the leaves in ice cube trays for the best preserved flavor.
Spacing: Plant 9″ to 12″ apart.
Height: Grows 10″ to 12″ tall.
How To Grow: Plant in full sun.
Outstanding Features: Savory Winter can be used in a wide variety of dishes from wild game to beans to fish, potatoes and many more. It can be used fresh or dried.
Tips: Keep the old growth trimmed back to promote new shoots and more tender leaves. The older growth tends to have tough leathery leaves and more damage from insects. Keeping it trimmed also keeps the plant clean looking and gives it more room for air to flow around the lower stems.
Uses: Culinary Herb, Garden Bed, Containers, Rock Gardens