Roger's Gardens Winter Savory

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Winter Savory Satureja montana Plant Height: 8 inches Flower Height: 12 inches Spread: 8 inches Spacing: 6 inches Sunlight: Hardiness Zone: 6a Edible Qualities Winter Savory is a perennial herb that is typically grown for its edible qualities, although it does have ornamental merits as well. The fragrant narrow green leaves can be harvested at any time in the season. The Winter Savory flowers leaves have a savory taste and a pungent fragrance. Photo courtesy of NetPS Plant Finder The leaves are most often used in the following ways: - Cooking - Seasoning Features & Attributes Winter Savory features subtle shell pink flowers in mid summer. Its fragrant narrow leaves remain green in color throughout the season. This is an herbaceous perennial herb with an upright spreading habit of growth. It brings an extremely fine and delicate texture to the garden composition and should be used to full effect. This plant will require occasional maintenance and upkeep, and can be pruned at anytime. Gardeners should be aware of the following characteristic(s) that may warrant special consideration; - Spreading Aside from its primary use as an edible, Winter Savory is sutiable for the following landscape applications; Winter Savory - Herb Gardens Photo courtesy of NetPS Plant Finder Planting & Growing Winter Savory will grow to be about 8 inches tall at maturity extending to 12 inches tall with the flowers, with a spread of 8 inches. When grown in masses or used as a bedding plant, individual plants should be spaced approximately 6 inches apart. It grows at a medium rate, and under ideal conditions can be expected to live for approximately 5 years. This plant is quite ornamental as well as edible, and is as much at home in a landscape or flower garden as it is in a designated herb garden. It should only be grown in full sunlight. It is very adaptable to both dry and moist locations, and should do just fine under typical garden conditions. It is not particular as to soil pH, but grows best in poor soils. It is highly tolerant of urban pollution and will even thrive in inner city environments. This species is not originally from North America..

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WINTER SAVORY (Satureja Montana) Part Used: Leaves in the Kitchen
Hoosier BotanicalsTM WINTER SAVORY (Satureja montana) Part used: Leaves In the Kitchen... Condition: Fresh or dried Winter savory, as its name implies, works well with heavier winter foods. Its piney flavor is especially good with lentils, green beans, pates, game Ethnic span: Italian, meats, white beans, potatoes and other root vegetables. It is a warm and French and German grounding herb and is said to aid in digestion; it is often associated with cooking beans in the culinary world. Harvest sprigs at the ends of the branches all Method: Use leaves year long. The leaves of dried winter savory can be brittle and hard to whole or chopped chew; be sure to crush them well before adding them to a dish. Storage: Dry in Tuscan White Beans Soak, rinse and bring to a slow boil 1 pound of dry dehydrator or white beans (cannellini, navy or northern) and enough water to cover refrigerate for a short by 3". Add 12 chopped fresh sage leaves, 3 cloves sliced garlic, 1 tbsp time olive oil, 2 tbsp chopped fresh winter savory and 1 sprig thyme. Simmer for 1 hour or until beans are soft. Season with salt and pepper. Serve as a stew with bread and butter or as a side dish with chicken. Serves 6. Hoosier BotanicalsTM WINTER SAVORY (Satureja montana) Mint familyLabiatae In the Garden... Mediterranean origins Winter savory is the perennial sister to the annual summer savory. They are similar in the kitchen; however, their cultivation is quite different. Short-lived perennial Winter savory forms a compact bush with a woody base and a heavy Full sun is best aroma.
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Phytochemical Composition and Antimicrobial Activity of Satureja Montana L. and Satureja Cuneifolia Ten. Essential Oils
View metadata, citation and similar papers at core.ac.uk brought to you by CORE Acta Bot. Croat. 64 (2), 313–322, 2005 CODEN: ABCRA25 ISSN 0365–0588 Phytochemical composition and antimicrobial activity of Satureja montana L. and Satureja cuneifolia Ten. essential oils NADA BEZI]*, MIRJANA SKO^IBU[I],VALERIJA DUNKI] Department of Biology, Faculty of Natural Sciences, Mathematics and Education, University of Split, Teslina12, 21000 Split, Croatia The phytochemical composition and the antibacterial activity of the essential oils ob- tained from the aerial parts of two Lamiaceae species, winter savory (Satureja montana L.) and wild savory (Satureja cuneifolia Ten.) were evaluated. Gas chromatography-mass spectrometry (GC-MS) analysis of the isolated oils resulted in the identification of twenty compounds in the oil of S. montana representing 97% of the total oil and 25 compounds of S. cuneifolia, representing 80% of the total oil. Carvacrol was the major constituent of the S. montana oil (45.7%). Other important compounds were the monoterpenic hydrocar- bons p-cymene, g-terpinene and the oxygenated compounds carvacrol methyl ether, borneol and thymol. Conversely, the oil of S. cuneifolia contained a low percentage of carvacrol and thymol. The major constituents of wild savory oil were sesquiterpenes b-cubebene (8.7%), spathulenol, b-caryophyllene, followed by the monoterpenic hydro- carbons limonene and a-pinene. The screening of the antimicrobial activities of essential oils were individually evalated against nine microorganisms, using a disc diffusion metod. The oil of S. montana exhibited greater antimicrobial activity than the oil of wild savory. Maximum activity of winter savory oil was observed against Escherichia coli, the methicillin-resistant Staphylococcus aureus and against yeast (Candida albicans).
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The Herb Society of America's Essential Guide to Savory 2015 Herb of the Year 1 Introduction As with previous publications of The Herb Society of America's Essential Guides we have developed The Herb Society of America's Essential The Herb Society Guide to Savory in order to promote the knowledge, of America is use, and delight of herbs - the Society's mission. We hope that this guide will be a starting point for studies dedicated to the of savory and that you will develop an understanding and appreciation of what we, the editors, deem to be an knowledge, use underutilized herb in our modern times. and delight of In starting to put this guide together we first had to ask ourselves what it would cover. Unlike dill, herbs through horseradish, or rosemary, savory is not one distinct species. It is a general term that covers mainly the educational genus Satureja, but as time and botanists have fractured the many plants that have been called programs, savories, the title now refers to multiple genera. As research and some of the most important savories still belong to the genus Satureja our main focus will be on those plants, sharing the but we will also include some of their close cousins. The more the merrier! experience of its Savories are very historical plants and have long been utilized in their native regions of southern members with the Europe, western Asia, and parts of North America. It community. is our hope that all members of The Herb Society of America who don't already grow and use savories will grow at least one of them in the year 2015 and try cooking with it.
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Herb Chart.Qxp
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SAVORY HERB GARDEN ADDITIONS Lois Sutton the Herb Society of America, South Texas Unit
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Journal of Ecological Engineering Volume 18, Issue 2, March 2017, pages 119–128 DOI: 10.12911/22998993/68215 Research Article EFFECT OF WATER EXTRACT FROM MINT ON SELECTED CROP PESTS FEEDING AND SURVIVAL Barbara Biniaś1, Janina Gospodarek1, Milena Rusin1 1 University of Agriculture in Krakow, Department of Agricultural Environment Protection, Al. Mickiewicza 21, 31-120 Krakow, Poland, e-mail: [email protected] Received: 2016.12.07 ABSTRACT Accepted: 2017.01.05 The aim of the study was to determine the effect of aqueous extracts of dried mint Published: 2017.03.01 (Mentha piperita L.) in concentrations of 2%, 5% and 10%, and fresh parts of this plant, in concentrations of 10%, 20% and 30% on feeding of pea leaf weevil (Sitona lineatus L.) and survival of black bean aphid (Aphis fabae Scop.) on the leaves of broad bean (Vicia faba L.), variety “Bartek”. In the studies of the effects of aqueous extracts of mint on the dynamics of Sitona lineatus feeding on the beans leaves, 9 laboratory’s observations in 12-hour intervals was made. Leaves injuries on their edge surface caused by adult individuals were measured. Observations were carried out in 6 replicates divided into males and females. In these researches on impact of water extracts from mint on mortality of wingless females and larvae of black bean aphids, 14 laboratory’s observations in the 8-hour intervals was made. Aqueous extracts of dry and fresh peppermint significantly limited the feeding of pea leaf weevil females, and the extracts from dried material were more effective. Extracts from peppermint caused mortality of black bean aphid larvae compared to wingless females to a greater extent, and the higher the concentration of the extract, the more beneficial effect was observed.
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