SAVORY. 275 



52. SAVORY. SATUREIA. 



The generic name of this plant seems most pro- 

 bably to be derived from the Latin word saturo, to 

 crarn or satisfy, in allusion to its use in seasoning 

 broths, soups, and stewed meats ; whence also arises 

 its English name savory. 



There are two varieties of the savory cultivated 

 for culinary use, both natives of dry open situations 

 in the South of Europe. 



1. S. montana Winter Savory: perennial, hardy, 

 and shrubby. 



2. S.hortensis Summer Savory. A hardy an- 

 nual. Its scent is sweeter than that of winter savory, 

 and more like basil. 



Savory has a very hot, penetrating, and aromatic 

 taste. It is an excellent seasoning for farinaceous 

 food, as peas, beans, &c., preventing wind in the 

 stomach. It was formerly much used in cakes, and 

 considerably more in made-dishes than at present. 

 It has been cultivated in this country since the year 

 1562. 



Culture. The summer savory, being annual, is 

 raised from seed sown on any light soil about the 

 middle of April. When of a sufficient height, the 

 plants are to be thinned out to about five or six 

 inches apart, where they are to remain to be cut or 

 pulled up occasionally for use, as they do not pro- 

 duce a succession after being cut. 



If required for drying, the whole plant should be 

 pulled up, and, after cutting off the extreme roots, 

 dried similar to other herbs for winter use. 

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