A few weeks ago it was covered in tiny mauve flowers, looking a bit like Thyme.
The plants have now gone a deep purple colour, and the leaves, formerly soft and thin are small and tough - definitely no longer useful in the kitchen.
The much slower-growing Winter Savory is taking the lead now. It is a hardy perennial and will be able to survive the cold conditions of our Winter. Its leaves are long and thin and deliciously aromatic - a bit like a creeping variety of Rosemary.
Here are two cousins side-by-side.
Must admit to never using savory. What does it taste like and what do you use it in?
ReplyDeleteSue; Summer Savory works really well with beans and with pork. You can use it like you might use Sage. Winter Savory is a bit like Rosemary. Nice chopped up fine and sprinkled over some saute potatoes.
ReplyDeleteI seem to remember reading about savory on your blog early in the year and promising to have a go with it myself. Ah well, maybe next year!
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