Savory, Summer, Heirloom, 200+ Seeds, Non GMO, Herb Similar to Marjarom
Price: $7.49
(as of Dec 21,2022 04:58:37 UTC – Details)
Delicious. No garden is complete without Summer Savory. Lolla Rosa is a wonderful heirloom variety with good old-fashioned taste. A native, annual, herb from the Mediterranean/Central Europe area. Known as the best culinary savory for flavoring recipes, dressings, gravy, and fresh salads due to its mild peppery taste. Excellent in bean dishes! The slender, pointy, slightly hairy leaves are nicely fragrant, fresh or dried, and grow on reddish colored stems with lavender pink flowers.and work very well in containers or inside pots. It has multi medicinal uses and is even used as an aphrodisiac. Summer savory is widely renowned as a culinary herb with a smoother flavor then Winter Savory and similar to marjoram, but unique to itself. Originally introduced to England from the Mediterranean, it quickly took its place along with thyme, marjoram and basil. Indeed, it was one of the herbs that Charlemagne specifically ordered planted in his own royal garden. There are two major types of savory in common cultivation, winter and summer savory. Summer savory is lighter in flavor, but still has the characteristic minty-peppery flavor that is peculiar to the species. It has been used medicinally as well as for cooking. The Greeks, for instance, used it to treat earaches and toothaches, and Roman midwives used it as an all purpose disinfectant. It is often used to flavor spring vegetables, potatoes and cheeses. It is a primary ingredient in the French herbs Provencal. Seeds can be sown directly into garden when soil is warm or started in containers and transplanted. This can be grown nicely in containers and clay pots. Zones 3-10 All seeds are packaged and for the current growing season. PLEASE SEE MY OTHER SEED LISTINGS
A native, annual, herb from the Mediterranean/Central Europe area
Mild peppery taste
Excellent in bean dishes
Slender, pointy, slightly hairy leaves
Bushy plants grow up to 2 feet tall .
