When does the savory bloom?
The savory belongs to the mint family. Depending on the variety, it blooms between June and October. The annual summer savory flowers from June to September, a little earlier than the perennial mountain savory. The flower color of both species varies from white to pale pink to blue-violet, while the individual flowers are quite inconspicuous and small. Only through the multitude of flowers does their beauty come into their own.
also read
- Harvesting the savory
- The seeds of the savory
- How does savory overwinter?
Are the flowers edible and how are they used?
There are numerous ways to use the savory flowers. You can sprinkle the fresh flowers over ready-made dishes as edible decorations. The taste is slightly peppery, similar to the herb.
Together with other flowers such as those of sage, borage or Nasturtiums you have quickly mixed up an aromatic flower butter. Salads and other dishes can also be seasoned and refined with the savory flowers.
Tips for using the flowers:
- as decoration
- in salads
- in flower butter
- as a condiment
The drying of the flowers
The flowers of the savory can not only be used fresh, but also dried. So you're good at a little one stock moor for the winter. To do this, collect the flowers, clean them with a soft brush and place the flowers on a baking sheet that you have previously lined with paper.
Now dry the flowers in a slightly open oven at a maximum of 50 ° C. That dry is not that easy, because the flowers are small and delicate and must not burn. You should therefore check the drying process regularly. After they have cooled down, fill the dried flowers into dark screw-top jars. If stored in a cool and dry place, they can be kept for a few months.
Tips & Tricks
You can also add the dried flowers of the savory to an herbal tea. The tea works well against coughs, but also aids digestion and stimulates the appetite.
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