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Both summer savory and winter savory are used to flavor food.
The appropriate dose of winter savory depends on several factors such as the user's age, health, and several other conditions.
Even something as simple as perfectly roasted chicken with Provencal vegetables and winter savory can be memorable.
Winter savory has been purported to have antiseptic, aromatic, carminative, and digestive benefits.
Herbs like thyme, parsley, sage, chervil, horehound and winter savory are also unscathed by cold.
There are about 30 species called savories, of which summer savory and winter savory are the most important in cultivation.
The former is preferred by cooks but as an annual is only available in summer; winter savory is an evergreen perennial.
In traditional herbal medicine, summer savory was believed to be an aphrodisiac, while winter savory was believed to inhibit sexual desire.
It is used more often than winter savory, as winter savory is thought to have a slightly more bitter flavor.
Other scented sachets are made from the winter savory, lavender, rosemary, tops of hyssop, chippings of cassia ligna, cedar, and sassafras.
The flowers of the many culinary herbs are also both edible and attractive, among them basil, sage, rosemary, garlic, chive, fennel, lavender, sweet woodruff, winter savory and anise hyssop.
In cooking, winter savory has a reputation for going very well with both beans and meats, very often lighter meats such as chicken or turkey, and can be used in stuffing.
Winter savory can be grown from seed sown outdoors in August; it should not be covered as it needs light to germinate when it will then sprout in about ten days.
Winter savory is safe in the amounts used in foods, but there isn't enough information to know if it is safe for use in the larger amounts typically used as a medicine.
(CALAMINT) Satureja obovata (WINTER SAVORY) Satyrion.
Lithium interacts with WINTER SAVORY Winter savory might have an effect like a water pill or "diuretic."
(TRAILING ARBUTUS) WINTER SAVORY Winter's Cinnamon.
Wörterbuch der Botanik