Summer savory
From Wikipedia, the free encyclopedia
| iSummer savory | ||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
 |
||||||||||||||
| Scientific classification | ||||||||||||||
|
||||||||||||||
|
|
||||||||||||||
| Satureja hortensis |
Summer savory (Satureja hortensis)(chubrica or чубрица in Bulgarian) is the better known of the Savory species. It is an annual, but otherwise is similar in use and flavor to the perennial Winter savory.
This herb has lilac tubular flowers which bloom from July to September.
It grows to around 30-60cm in height and has very slender bronze green leaves.
Gardeners wishing to grow this plant should sow from late winter to spring 1.5mm (1/16in) deep in good seed compost. Germination usually takes 14-21 days 18-20C (65-70F). It should then be transplanted when large enough to handle into 7.5cm (3in) pots. Later harden off and plant out 38cm (15in) apart into ordinary well drained soil in full sun. Pick the leaves as required and for dried herbs August is the best month.
Summer savory is preferred over winter savory for use in sausages because of the sweeter, more delicate aroma. It plays an important role in Bulgarian cuisine, providing a strong and pungent flavour to the most simple and the most extravagant of dishes. Instead of salt and pepper, a Bulgarian table will have three condiments: salt, paprika and savory. When these are mixed it is called sharena sol (colorful salt).
 |
This vegetable-related article is a stub. You can help Wikipedia by expanding it. |
 |
This Bulgaria-related article is a stub. You can help Wikipedia by expanding it. |
