Savory - How to cook and grow

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A much underrated herb, there are two types which can be grown from seed; summer and winter. Summer savory is an annual and winter savory is a perennial. They are easy to grow and provide a thick carpet of small leaves ideal for cutting as and when required. I grow winter savory in the polytunnel as it requires protection in the winter. The seeds can be sown directly into the ground or in seed trays in the spring and pricked out when established.

Savory is a versatile herb, I like to use it as a change from sage or rosemary. It comes into its own when roasted with chicken or pork with some sliced lemons. Try it in soups and stews or as a flavouring for fresh beans and peas. Try adding a sprig to a poaching liquor for fish or flavouring roast potatoes, creamed leeks and braised cabbage.

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