Perennial Savory - Satureja montana - Vilmorin seeds

Perennial Savory or Mountain Savory (Satujera montana) is a perennial herbaceous plant, aromatic and used as a condiment, reaching a height of 20 to 30 cm (8 to 12in). This Provence Herb is cultivated for its peppery foliage that flavours stuffings, game, stews, salads, and vegetables. It is also used for infusions. Sow from April to May for a harvest from June to October the following year.

Naturally growing in scrubland, fallow fields, and sunny slopes of southern Europe, Savory is a typical aromatic plant of Mediterranean cuisine. It belongs to the Lamiaceae family and offers pretty white-blue flowers from July to September. It is quite hardy, at least down to -15°C.

Mountain Savory forms a beautiful cushion of small shiny green leaves that emit a strong scent similar to that of Thyme when crushed.

In cooking, this Provence Herb, with its spicy and slightly bitter flavour, is used as a condiment to flavour many dishes with a Mediterranean taste. 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 undemanding plant that grows in the sun and in dry and well-drained soil. At the end of winter, trim it into a compact ball shape with shears to maintain its compact habit.

Harvest: the leaves are harvested from June to October by simply cutting the branches. It is preferable to do this before flowering to preserve its full fragrance.

Storage: Savory keeps very well once dried.

Gardener's tip: in the garden, don't hesitate to mix things up by planting some aromatics like Savory in the middle of your perennial flowerbeds or in sunny rock gardens. It's very beautiful and the sometimes strong scents of aromatic plants often have the ability to repel insects that may attack more delicate plants such as certain roses.