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Winter Savory (Satureja montana) is a semi-evergreen perennial herb with a more robust, resinous, and assertive flavor than its annual cousin summer savory — intensely aromatic with a warm, peppery-thyme character that stands up to rich, fatty meats and slow-cooked dishes. Growing as a woody perennial 12–18 inches tall in zones 4–9, it forms attractive low mounds of small, glossy, dark-green leaves that remain on the plant through mild winters, providing fresh herbs when most herbs are dormant. Winter savory is the traditional herb of bean dishes across Europe — it's said to reduce flatulence while enhancing flavor — and pairs beautifully with game meats, lentils, and liver. It's also a beautiful low hedge plant in herb gardens.
Plant winter savory in full sun in very well-drained, lean, slightly alkaline soil — it naturally grows in rocky, dry Mediterranean hillsides. Avoid rich, moist soils which produce lush but weak-flavored growth. Space plants 12 inches apart. Water sparingly once established; it's highly drought-tolerant and more robust than summer savory in challenging dry conditions. Prune back by one-third in early spring to prevent woodiness and stimulate fresh new growth; trim lightly after flowering for a tidy habit. Take cuttings in summer to propagate — winter savory roots very easily from 4-inch stem cuttings in moist perlite. Harvest leaves throughout the growing season; flavor is most concentrated just before and during flowering. The semi-evergreen foliage provides fresh herbs through mild winters in zones 6–9, a significant advantage over annual herbs.
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