Summer Savory

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There are several species of savory, with slightly different growing habits. Although summer savory has the most delicate flavor and is preferred for culinary use, all have the same general uses in the herb-conscious household. Satureja hortensis is a hardy annual, easily grown from seed, which prefers full sun and rich, well-watered (but also well-drained) soil. Savory is regarded as a companion plant to both onions, whose growth it encourages, and beans, which it reputedly helps protect from the ravages of the Mexican bean beetle. The seeds, which are readily available from outlets supplying herb seeds, can be sown around April and germinate in two to three weeks when exposed to light (plant them shallowly) and outside temperatures. For best growth and development, the young plants should be thinned to about six inches apart. The mature herb is approximately 18 inches tall, with many branches and soft, narrow, dark green leaves that are about one half inch in length. Light pink or lavender flowers appear in July, followed by dark brown or black, nut-shaped seeds. If these are gathered for future planting, they should be used following sprinq, as they 9 lose their viability after a year.

Summer savory grows fast. Since the leaves curl and turn brown after the plant has flowered, it should be harvested continually once it reaches six inches in height. Young, tender shoot tips are best for use in cooking; later, the entire plant can be cut for drying. Savory is cooperative about being dried (which it does quite rapidly). Simply tie the stems in bunches and hang them in an airy room for a couple of days. When the leaves are lightly crisp, strip them from the stems and store them in an airtight container, just as you would any other herb. The fresh leaves can also be preserved by freezing: Just put clean, small bunches into plastic bags, label them, pop them into the freezer, and—later—enjoy them!

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