Satureja montana

The biennially bearing savory, in Latin Satureja montana, is part of the 'herbes de Provence'. It is a plant that is both highly melliferous, aromatic, medicinal, and condimental. It is commonly found on limestone slopes where it forms a small shrub with a modest appearance dressed in small dark foliage that disappears under a long white flowering, from spring to summer. It thrives in slightly arid and sun-drenched areas, and finds its place in the vegetable garden as well as in the ornamental garden, in the border or in a rockery.

The biennially bearing savory belongs to the family of Lamiaceae or Labiatae, just like the thyme to which it is closely related. This species is native to Southern Europe, North Africa (Algeria), and the Caucasus. This plant can be in rocky and very sunny places. Its cold resistance is excellent (up to -15°C (5°F) at least), but in well-drained soils. It also tolerates dry summers well (slightly less than common thyme, however). Its foliage persists in winter.

This is a perennial shrub with a woody base, whose erect and ramified branches form a globally spreading and rounded tuft, fairly regular, about 30-40 cm (12-16in) in all directions. Its hairy and square-sectioned stems bear small opposite, leathery, shiny, linear leaves, 1 cm (0in) long, dark green, very fragrant when crushed, with a slightly peppery aroma. Flowering usually takes place from May to July in the South of France, but from July to October further north. At the tip of the stems, verticillate or bunches of 7 pendulous white flowers with 2 lips, less than 1 cm (0in) in diameter, are born. These flowers are very visited by bees. The honey of the biennially bearing savory, rare, has a delicious flavour, much finer than that of lavender honey. Outside of its preferred climate, the biennially bearing savory ages quite poorly: we recommend renewing the plantings every 5 years.

The satureja montana is cultivated like thyme, lavender, rosemary, and marjoram, with which it can be perfectly associated on a dry slope or in a very sunny rockery. Cultivating it in a pot is possible in loose and well-drained soil. You can arrange the border of a gravel path by alternating, for example, biennially bearing savory with different thymes (Thymus capitata, ciliatus, herba-barona), germander (Teucrium chamaedrys), small sedums, cotton lavenders. This plant only requires pruning once a year in September. One of the charms of this type of arrangement lies in the scents emitted by all these plants after a hot day. This creates forms a complex fragrance to be savored with closed eyes: intense, captivating, unforgettable, which constitutes the quintessence of the Mediterranean countryside.

In the kitchen: the leaves of the biennially bearing savory are harvested in the morning. Wait until the plant is at least one year old. For preservation, harvest the leaves at the beginning of flowering and dry them to keep the flavour intact. They are used to flavor salads, sauces, stews, legumes, and grilled dishes. The essential oil of Satureja montana contained in the leaves has antiseptic, stimulating, and digestive properties. The essential oil of the biennially bearing savory is one of the most potent used in aromatherapy: it is used under the supervision of a professional as there are many contraindications.

In the vegetable garden or in the garden, the biennially bearing savory repels aphids. It pairs well with peas, beans, and fava beans, which it protects from insects. However, keep this plant away from sage, turnips, and radishes.

Tips: To repel aphids, associate savory with basil near sensitive plants.