A clump-forming, hardy perennial, to 38 cm (15 in) tall, it is semi-evergreen (does not keep all its leaves in cool temperate regions through the winter, especially if frosts are prolonged). It has dark-green, linear-lance late, pointed leaves and dense whorls of small white flowers in summer. It has a stronger, coarser fragrance than summer savory, due to the higher proportion of thymol it contains.
History and traditions
Winter savory is Mediterranean herbs that were appreciated by the Romans and commonly used in their cuisine. The poet Virgil, 70-19 BCc, celebrated as being among the most fragrant of plants suitable for growing near beehives. Shakespeare too, writes of the scent of savory and it is included in Perdita’s herbal gift to Polixenes in The Winter’s Tale. The savories were among the herb listed by John Josselyn which was taken to North America by early settlers to remind them of their English gardens. Culpeper promotes herb to ease a range of ailments, including asthma, and for expelling “tough phlegm from the chest”, with summer savory especially suitable for drying to make conserves and syrups. It has been established by modern scientific studies (carried out in the 1980s) that the savories do have strong antibacterial properties. However, the subtle, spicy flavor (like marjoram, with a hint of thyme) ensures that summer and winter savory remain first and foremost culinary herbs.
Growth
Grow in well-drained soil, in full sun. Propagated by seed, by division in spring, or by cuttings in summer. Prune lightly in early summer, after flowering, to maintain a neat shape.
Uses
It has the same uses as summer savory, but to most tastes has a less refined flavor for culinary purposes.
