Difference between revisions of "Summer savory"
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Revision as of 05:15, 29 October 2007
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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 to 60 cm (1-2 feet) in height and has very slender bronze green leaves.
Gardeners wishing to grow this plant should sow from late winter to spring 1.5-mm (1/16 in) deep in good seed compost. Germination usually takes 14 to 21 days at 18-20°C (65-70F). It should then be transplanted when large enough to handle into 7.5-cm (3-in) pots. Later harden off and plant out 38 cm (15 in) apart into ordinary well drained soil in full sun. Pick the leaves as required and for dried herbs August is the best month. Leave disposal of finished plants until following Spring to allow seeds to drop...or, when disposing of plants in Fall, just give them a shake over the ground, seeds will drop. Either way will provide a myriad of new plants the following Spring.
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).
Summer savory is called cimbru in Romanian and is used in Romanian cuisine, especially in Sarmale (stuffed cabbage rolls).
