The New Murrey and Blue blog

Winter savory (Satureja montana) was used more in medieval times than today. It grows to between 10 and 40 cm (4 and 16 in) tall. The leathery, dark green leaves are opposite, oval-lanceolate or needle-like, 1–2 cm long and 5 mm broad. The flowers appear in summer, between July and October, and range from pale lavender or pink to white. Here are some of its uses:

Culinary uses:

• It was used to flavour meats, in particular sausages and roasts.
• It was added to stews, soups, and vegetable dishes.
• It was used as a more affordable substitute for pepper due to its peppery, slightly bitter taste
• It was believed to improve digestion, which was important as poor people probably ate some food that was past its best and the nobility ate very rich food

Medicinal properties:

• It was thought to have antiseptic properties, being used to treat wounds and prevent infection.
• It was used to treat digestive issues, like bloating, gas amd diarrhoea.
• It was believed to have anti-inflammatory properties.

Magical and spiritual significance:

• In medieval times, people believed winter savory could ward off evil spirits and protect against witchcraft.
• It was often planted in gardens to attract good luck and prosperity.

Monastery gardens:

• Winter savory was often grown in monastery gardens, where monks would use it for both medicinal and culinary purposes.
• The plant was valued for its hardiness and ability to thrive in poor soil.

Other interesting facts:

• Winter savory is a member of the mint family.
• It’s still used today in cooking, particularly in Mediterranean and European cuisine.
• It’s a perennial herb that can be grown in gardens and containers.

Growing winter savory:

• It’s a low-maintenance, perennial herb that prefers well-drained soil and full sun.
• It’s relatively drought-tolerant, but regular watering will keep it healthy.
• Prune it regularly to encourage new growth and prevent it from becoming leggy.
• It can thrive in most parts of the UK.

Using winter savory in recipes:

• Add fresh or dried winter savory to soups, stews, and braises for depth of flavor.
• Use it to season sausages, roasted meats, and vegetables.
• Mix it into herb butters or oils for a flavorful finishing touch.
• Try pairing it with other herbs like thyme, rosemary, and sage.

Some recipe ideas:

• Winter Savory and Bean Stew: Add fresh winter savory to a hearty bean stew with vegetables and sausage.
• Savory Roasted Chicken: Rub chicken with a mixture of winter savory, garlic, and olive oil before roasting.
• Herb Butter: Mix softened butter with chopped winter savory, parsley, and chives, and serve with bread or vegetables.

Tips for using winter savory:

• Use it sparingly, as it can be quite potent.
• Fresh winter savory is more delicate than dried, so adjust your quantities accordingly.

Written with the aid of AI