Manage episode 302580900 series 2360070
Often there’s a couple of herbs that look alike and even have similar flavour profiles. If you had them growing together in the herb garden, you may even confuse the two because of how closely they look to each other.Thyme is the better known herb in Australia, which from the 1950's was commonly used in soups, stews, scones and casseroles. For some reason, savory is not very well known in Australia, but it’s commonly used America and England. In England, and America, it's quite popular and in the US, winter savory is a key ingredient in the stuffing for the 'Thanksgiving Turkey.' If you rubbed both herbs without knowing which was which, you would most likely think they both were the same herb.
- Winter savory, unlike thyme, is not sold as a cut herb in the produce aisle of your supermarket.
- Confusingly there is a 'summer savory' which tends to die off in winter and usually not come back.
- I've never seen the seeds of savory being sold however if you have a pot of winter savory that's overgrown and become leggy, follow these tips to refresh it.
- Dividing the roots in spring, will rejuvenate the plant.
- Start off by trimming about a third of any wrapped or circling roots.
- Divide the root ball into thirds or quarters, making sure that each section has a healthy piece of root and stems with green leaves attached.
- Remove one-third of the top growth, and trim away any dead or damaged stems and leaves.
- Re-pot into new containers and gift some to your friends.
- Did you know there are over 100 varieties of thyme?
- The wild thyme of Provence is known for its strength of flavour. Think 'herbs de Provence' is a blend with this wild thyme.
- You will find winter savory, Satureja (sat-you-rea) montana, as a plant sold in most garden centres.
- So time to get some of your own.