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Summer savory
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Lamiales
Family: Lamiaceae
Genus: Satureja
Species: S. hortensis
Binomial name
Satureja hortensis

Summer savory (Satureja hortensis) is the better known of the Savory species. It is an annual, but otherwise is similar in use and flavor to the perennial Winter savory.

This herb has lilac tubular flowers which bloom from July to September.

It grows to around 30 to 60 cm (0.98 to 2.0 ft) in height and has very slender bronze green leaves.

Gardeners wishing to grow this plant should sow from late winter to spring 1.5-mm (1/16 in) deep in good seed compost. Germination usually takes 14 to 21 days at 18–20 °C (64–68 °F). It should then be transplanted when large enough to handle into 7.5-cm (3-in) pots. Later harden off and plant out 38 cm (15 in) apart into ordinary well drained soil in full sun. Pick the leaves as required and for dried herbs August is the best month. Leave disposal of the finished plants until the following Spring to allow seeds to drop or when disposing of plants in Fall, just give them a shake over the ground, seeds will drop. Either way will provide plenty of new plants the following Spring.

Summer savory is a traditional popular herb in Atlantic Canada, where it is used in the same way sage is elsewhere. It is the main flavouring in dressing for turkey and chicken, in stews such as fricot, and in meat pies. Dried, it is available year round in local grocery stores and unlike other herbs, is always added to recipes in large generous heaping spoonfuls.

Summer savory is preferred over winter savory for use in sausages because of the sweeter, more delicate aroma. It plays an important role in Bulgarian cuisine (the herb is called chubritsa, in Cyrllic чубрица, in Bulgarian), providing a strong and pungent flavour to the most simple and the most extravagant of dishes. Instead of salt and pepper, a Bulgarian table will have three condiments: salt, paprika and savory. When these are mixed it is called sharena sol (colorful salt).

Summer savory is called cimbru in Romanian and is used in Romanian cuisine, especially in Sarmale (stuffed cabbage or grape leaf rolls).

Summer savory is called borsikafű in Hungarian, Bohnenkraut in German, sarriette in French, θρούμπι, throúmbi, in Greek, and santoreggia in Italian.

Is reported to be a helpful expectorant for lungs and head, a useful digestive aid for flatulence and colic, a general tonic and for the prevention of diarrhea. Rubbing a sprig of Summer Savory on a bee or wasp sting is said to give instant relief.

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