Sarrielte. Saturei.

No. 1385. - Savory is a perennial plant, with a rigid, angular, branching stem, about one foot and a half high. The leaves, when bruised, emit a strong, pleasant, mint-like odor. They are used for culinary and medicinal purposes.

Culture

No. 1386. - Summer Savory is always raised from seed that is sown in April or May, in shallow drills fourteen inches apart. When they are three inches high, thin them out to six inches apart in the rows. It thrives best in light, mellow soil.

Winter Savory is also raised from seed, or may be increased by a division of the roots. The seeds are sown in May in shallow drills fifteen inches apart. The roots may be divided in spring or autumn.

Summer Savory

No. 1387. - This is an annual species of Savory, and a native of the southern part of Europe. It is about one foot high, erect but slender, and produces its branches in pairs. The leaves, which are narrow and rigid, have a pleasant odor and a warm, aromatic taste.

When the plants have commenced to flower, they should be cut to the ground, tied in small bunches and dried in an airy, shady situation.

Winter Savory

No. 1388. - This is a hardy evergreen shrub, about a foot in height, with a low, branching stem. The leaves are like those of Summer Savory.

Use Of Savory

No. 1389. - The green or dried aromatic tops of the plant are used to mix in stuffing for meat or fowl, in faggots for stews, in salads and with peas and beans. When dried it is sometimes pulverized, and should then be kept in well-stopped vessels. The dried tops are preferred to the green ones for flavoring.