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Winter Savory

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Winter Savory

Growing Information:

Winter Savory


SOWING TIME: After last frost

SEEDING METHOD: Direct or Transplant





Habitat and Description

Growing Winter Savory

Propagation: Sow summer savory seeds indoors and let the plants grow for about 7 weeks before transplanting to your herb garden. Plant seeds, which should germinate after three weeks, 1/8 inch deep. Do not cover the seeds with soil, since they need light to germinate. Or you can direct seed in the garden after the last frost, keeping it moist until it sprouts. Barely cover with light sand or fine soil. Germination is usually less than a week. Winter Savory can be sown indoors or outdoors after last spring frost.

Growing: Winter Savory is stunning in front of the perennial border. It will thrive in your garden even when the temperature dips to minus 18 degrees. It grows to a height of 15 inches. Summer savory will depart as soon as there is frost in the air. Or you can grow summer savory or lemon savory (a summer variety) in a hanging basket or pot so it can trail over the side inside by a sunny kitchen window.

Harvesting: You will be able to harvest summer savory lightly after 6 weeks, and in another month you can harvest normally. Harvest winter savory's fresh leaves as needed; for drying, cut branches before plant flowers, bunch them together, and hang them upside down in a warm, airy place, then remove leaves and store in an airtight jar.

Winter Savory

The benefits of Winter Savory

Savory leaves and tender shoots contain incredibly high quality chemical compounds that are known to have anti-oxidant, disease preventing and health promoting properties.  In addition, dietary fiber in this herb helps reduce LDL or bad cholesterol while increasing HDL or good cholesterol levels.

  • Savory leaves contain many essential volatile oils phenols such as thymol and carvacrol, as well as linalool, camphene, caryophyllene, terpineol, myrcene, and other terpenoids.

  • Thymol, one of the important essential oils, has scientificaly been found to have antiseptic, anti-fungal characteristics.

  • In addition, another phenolic compound, carvacrol in savory inhibits the growth of several bacteria strains like E. coli and Bacillus cereus. Carvacol, therefore, has been used as food additive for its anti-bacterial properties and in addition, it gives pleasant tangy taste and marjoram like smell to the food.

  • Savory herb is an excellent source of minerals and vitamins that are essential for optimum health. Its leaves and tender shoots are one of the richest source of potasium, iron, calcium, magnesium, manganese, zinc and selenium. Potassium in an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme superoxide dismutase. Iron is required for red blood cell formation.

  • The herb is also a rich source of many important vitamins such as B-complex group vitamins, vitamin-A, vitamin-C, niacin, thiamin and pyridoxine.

  • Dry savory provides 1.810 mg of vitamin B-6 or pyridoxine; furnishing about 130% of RDA. Pyridoxine keeps up GABA (soothening neurotransmitter) levels in the brain which has stress buster function.

  • Vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.

  • Vitamin A is a fat soluble vitamin and antioxidant that is required maintaining healthy mucus membranes and skin and is also essential for vision. Consumption of natural fruits rich in flavonoids like vitamin A, carotenes helps protect from lung and oral cavity cancers.

  • Dry savory herb has amazingly high levels of vitamins and minerals. Just 100 g of ground dry herb provides (% of Recommended daily allowance)

    120% of dietary fiber,
    25% of Niacin,
    130% of vitamin B-6 (pyridoxine),
    83% of vitamin C,
    177% of vitamin A,
    474% of iron,
    210% of calcium,
    94% magnesium,of and
    265% of manganese
    but no cholesterol.

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