132 CULINARY HERBS 



the plants are to remain. In the hotbed the rows 

 may be 3 or 4 inches apart; in the field they should 

 be not less than 9 inches, and only this distance 

 when hand wheel-hoes are to be used, and each alter- 

 nate row is to be removed as soon as the plants 

 begin to touch across the rows. Half a dozen seeds 

 dropped to the inch is fairly thick sowing. As the 

 seed is small, it must not be covered deeply; ^4 i^^ch 

 is ample. When the rows are 15 inches apart about 

 4 pounds of seed will be needed to the acre. For 

 horse cultivation the drills should be 20 inches apart. 

 Both summer and winter savory do well on rather 

 poor dry soils. If started in hotbeds, the first plants 

 may be gathered during May. Garden-sown seed 

 will produce plants by June. For drying, the nearly 

 mature stems should be cut just as the blossoms 

 begin to appear. No special directions are needed 

 as to drying. (See page 25.) 



Uses. — Both summer and winter savory are used 

 in flavoring salads, dressings, gravies, and sauces 

 used with meats such as veal, pork, duck, and goose 

 and for increasing the palatability of such prepara- 

 tions as croquettes, rissoles and stews. Summer 

 savory is the better plant of the two and should be 

 in every home garden. 



Savory, Winter (Satureia montana, Linn.), a semi- 

 hardy, perennial, very branching herb, native of 

 southern Europe and northern Africa. Like sum- 

 mer savory, it has been used for flavoring for many 

 centuries, but is not now as popular as formerly, 

 nor is it as popular as summer savory. 



