SAVORY. 427 



A shrub-like, perennial species, cultivated Shrubby Sa- 



vory 

 in the same manner as the Winter Savory. SATURJEA vmi- 



XEA. 



The plant has the pleasant, mist-like odor of 



the species first described, but is little used either in 



cookery or medicine. 



An annual species, from the south of Europe. Summer Sa- 

 Stem twelve or fifteen inches high, erect, rather SATURJEA HOR- 



TENSIS. 



slender, and producing its branches in pairs ; 

 the leaves are opposite, narrow, rigid, with a pleasant odor, 

 and warm, aromatic taste ; the flowers are pale pink, or 

 flesh-colored, and are produced at the base of the leaves, 

 towards the upper part of the plant, each stem supporting 

 two flowers ; the seeds are quite small, deep brown, and 

 retain their vitality two or three years. 



Propagation and Cultivation. Summer Savory is always 

 raised from seeds, sown annually in April or May. It 

 thrives best in light, mellow soil, and the seed should be 

 sown in shallow drills fourteen or fifteen inches apart. 

 When the plants are two or three inches high, thin them 

 to five or six inches apart in the rows, and cultivate in 

 the usual manner during the summer. 



When the plants have commenced flowering, they should 

 be cut to the ground, tied in small bunches, and dried in an 

 airy, shady situation. 



For early use, the seeds are sometimes sown in a hot-bed 

 on a gentle heat, and the seedlings afterwards transplanted 

 to the open ground in rows, as directed for sowing. 



Use. The aromatic tops of the plant are used, green or 

 dried, in stuffing meats and fowl. They are also mixed in 

 salads, and sometimes boiled with peas and beans. It is 

 sold in considerable quantities, at all seasons of the year, in 

 a dried and pulverized state, packed in hermetically sealed 

 bottles or boxes. 



