Satureja hortensis - Annual Savory

The Common Savory (Satujera hortensis) is an annual herbaceous plant, reaching a height of 20 to 40 cm (8 to 16in). It is cultivated for its peppery-flavoured foliage, which adds aroma to stuffings, game dishes, stews, salads, and vegetables. It can also be used for infusion. Sow from April to May for harvesting from June to October.

Growing in low mountains and limestone hills in the Midi region, Savory is a typical aromatic plant in Mediterranean cuisine. It belongs to the Lamiaceae family and produces beautiful white flowers from July to September.

Satujera hortensis is an annual species with more extensive and softer leaves than its perennial cousin, Satureja montana. It has the advantage of growing faster.

In cooking, this Provence herb, with its spicy and slightly bitter flavour, is used as a condiment to add fragrance to many dishes with a Mediterranean flavour. When consumed as an infusion, it aids digestion and relieves bloating. Its leaves can also be used fresh in poultices to soothe skin irritations such as insect bites.

It is a low-maintenance plant that thrives in sunny and dry, well-drained soil.

Harvesting: Leaves can be harvested from June to October by cutting branches. It is best to do this before flowering to preserve the fullness of its fragrance.

Storage: Savory can be well-preserved once dried.

Gardener's tip: Don't hesitate to mix different types in the garden by planting some aromatic plants, like Savory, in the middle of your perennial borders or even in rockeries. It looks beautiful, and the sometimes strong fragrances of aromatic plants can often repel insects that may attack more delicate plants like roses.