Savory, Summer (Satureia hortensis, Linn.), a little annual plant of the natural order Labiatæ indigenous to Mediterranean countries and known as an escape from gardens in various parts of the world. In America, it is occasionally found wild on dry, poor soils in Ohio, Illinois, and some of the western states. The generic name is derived from an old Arabic name, Ssattar, by which the whole mint family was known. Among the Romans both summer and winter savory were popular 2,000 years ago, not only for flavoring, but as potherbs. During the middle ages and until the 18th century it still maintained this popularity. Up to about 100 years ago it was used in cakes, puddings and confections, but these uses have declined.
Description.—The plant, which rarely exceeds 12 inches in height, has erect, branching, herbaceous stems, with oblong-linear leaves, tapering at their bases, and small pink or white flowers clustered in the axils of the upper leaves, forming penciled spikes. The small, brown, ovoid seeds retain their viability about three years. An ounce contains about 42,500 of them, and a quart 18 ounces.
Cultivation.—For earliest use the seed may be sown in a spent hotbed or a cold frame in late March, and the plants set in the open during May. Usually, however, it is sown in the garden or the field where the plants are to remain. In the hotbed the rows may be 3 or 4 inches apart; in the field they should be not less than 9 inches, and only this distance when hand wheel-hoes are to be used, and each alternate row is to be removed as soon as the plants begin to touch across the rows. Half a dozen seeds dropped to the inch is fairly thick sowing. As the seed is small, it must not be covered deeply; ¼ inch is ample. When the rows are 15 inches apart about 4 pounds of seed will be needed to the acre. For horse cultivation the drills should be 20 inches apart. Both summer and winter savory do well on rather poor dry soils. If started in hotbeds, the first plants may be gathered during May. Garden-sown seed will produce plants by June. For drying, the nearly mature stems should be cut just as the blossoms begin to appear. No special directions are needed as to drying. (See [page 25].)
Uses.—Both summer and winter savory are used in flavoring salads, dressings, gravies, and sauces used with meats such as veal, pork, duck, and goose and for increasing the palatability of such preparations as croquettes, rissoles and stews. Summer savory is the better plant of the two and should be in every home garden.
Savory, Winter (Satureia montana, Linn.), a semi-hardy, perennial, very branching herb, native of southern Europe and northern Africa. Like summer savory, it has been used for flavoring for many centuries, but is not now as popular as formerly, nor is it as popular as summer savory.
Description.—The numerous woody, slender, spreading stems, often more than 15 inches tall, bear very acute, narrow, linear leaves and pale lilac, pink, or white flowers in axillary clusters. The brown, rather triangular seeds, which retain their vitality about three years, are smaller than those of summer savory. Over 70,000 are in an ounce, and it takes 15 ounces to fill a quart.
Cultivation.—Winter savory is readily propagated by means of cuttings, layers and division as well as seeds. No directions different from those relating to summer savory are necessary, except that seed of winter savory should be sown where the plants are to remain, because the seedlings do not stand transplanting very well. Seed is often sown in late summer where the climate is not severe or where winter protection is to be given. The plant is fairly hardy on dry soils. When once established it will live for several years.
To increase the yield the stems may be cut to within 4 or 5 inches of the ground when about ready to flower. New shoots will appear and may be cut in turn. For drying, the first cutting may be secured during July, the second in late August or September. In all respects winter savory is used like summer savory, but is considered inferior in flavor.
Southernwood (Artemisia Abrotanum, Linn.), a woody-stemmed perennial belonging to the Compositæ and a native of southern Europe. It grows from 2 to 4 feet tall, bears hairlike, highly aromatic leaves and heads of small yellow flowers. The plant is often found in old-fashioned gardens as an ornamental under the name of Old Man. In some countries the young shoots are used for flavoring cakes and other culinary preparations.
Tansy (Tanacetum vulgare, Linn.), a perennial of the Compositæ, native of Europe, whence it has spread with civilization as a weed almost all over the world. From the very persistent underground parts annual, usually unbranched stems, sometimes 3 feet tall, are produced in more or less abundance. They bear much-divided, oval, oblong leaves and numerous small, yellow flower-heads in usually crowded corymbs. The small, nearly conical seeds have five gray ribs and retain their germinability for about two years.