The best tips & hints

The differences between summer savory and mountain savory

During the summer months, you can prune both types of savory as you need to harvest. Towards the end of the season, you should completely cut off the remains of the non-winter-proof summer savory and dry the excess if necessary. So you can still benefit from it in winter.

The leaves of mountain savory are firmer and more aromatic than those of summer savory. It can also be in the cold season can still be harvested until the shoot tips succumb to the frost.

The best time to cut savory

The savory flavor is most intense just before flowering, but that shouldn't stop you from harvesting your herb when you need it. You should only note this time for drying, then you have a particularly aromatic winter supply.

You should cut back mountain savory in spring, but not too deeply into the wood. It will then sprout again and you can start harvesting again after a short time. If you have trimmed your savory too much, you need a little patience until it recovers.

You can use the savory flowers for salads or flower butter. They are also a nice edible decoration on your buffet or served dishes. They can be used dried as well as fresh. If you like to drink herbal tea, then add dried savory flowers to your mixture. Among other things, they have an antitussive, appetite and digestive effect.

Drying savory

You can easily make savory in small bouquets in the fresh air dry. Hang the bouquets in a warm dry place, but not in direct sun, for a few days. Once the herb is completely dry, the leaves can be easily peeled off with your fingers.

Tips for using savory:

• Stews
• vegetables
• Fish dishes

Tips & Tricks

If you prefer the milder flavors, try the summer savory.

UE