Savory species are native to the Mediterranean region and have been used to enhance the flavour of food for over 2,000 years. During Caesar’s reign, it is believed that the Romans introduced savory to England, where it quickly became popular both as a medicine and a cooking herb. The Saxons named it savory for its spicy, pungent taste. According to some sources, it was not actually cultivated until the ninth century. The Italians may have been among the first to grow savory as a kitchen herb. It is still used extensively in Italian recipes.
The two Savorys were among the strongest cooking herbs available to Europeans until world exploration and trade brought them tropical spices like black pepper. Both Savorys were noticed by Virgil as being among the most fragrant of herbs, and on this account recommended to be grown near bee-hives.
The Savory herb has many minerals and vitamins which make it an excellent herb to use for medicinal purposes. The shoots and leaves of this herb are a rich source of zinc, magnesium, calcium, iron, potassium, manganese, and selenium. The vitamins that this herb contains include Vitamin A, Vitamin B-complex group vitamins, Vitamin C, pyridoxine, niacin and thiamin. It is a well known fact that the intake of Vitamin C helps to build up one’s resistance while Vitamin A is an antioxidant and also helps to maintain one’s vision. 100 grams of dry savory will provide you with the following vitamins and minerals:
Spacing: 8″ – 12″
Height: 12″ – 18″
Optimum Soil Ph: 6.7 – 7.3
Days To Maturity: 60
Sowing Method: Outdoors
Winter Savory is stunning in front of the perennial border. It will thrive in your garden even when the temperature dips to minus 18 degrees. It grows to a height of 15 inches. Summer savory will depart as soon as there is frost in the air. Or you can grow summer savory or lemon savory (a summer variety) in a hanging basket or pot so it can trail over the side inside by a sunny kitchen window.