Summer Savory Untreated - Herb

SUMMER SAVORY - a popular herb for cooking

Approx. 1 lb/454 g per acre; oz/28 g contains approx. 40,000 seeds.

CULTURE: One of the few herbs which is grown in large plantings throughout the maritime provinces of Canada. Sow outdoors from April 15th - June 15th @ 6 seeds per in/25 mm, 1/8 in/3 mm deep. Cover lightly with fine soil and firm. Space rows 18 in/46 cm apart. Thin seedlings to 6 in/15 cm apart. Make several sowings 3 weeks apart for good harvests. Plants do well on dry, moderately rich soil in full sunlight. Leaves are very narrow, 0.5 in/13 mm long on plants 1 ft/31 cm high. Weak woody stems are inclined to be easily beaten down by late summer rains. Plants are quite attractive in full bloom and look like they are covered with pink snow.

HARVEST: Pick the top 6-8 in/15-20 cm of the plant just as it comes into flower. Dry the stems thoroughly then rub off the leaves and buds.

USES: Primarily used for flavoring dressings of roast chicken or pork as well as soup, string beans and garnishing salads. Summer savory also has a few odd household uses, crush leaves into a poultice to relieve bee stings or for aromatic baths. Easily grown from seed.