Summer Savory is essential to the classical cook's garden. Has lilac tubular flowers that bloom July- September with strongly aromatic, very slender bronze green leaves.

Leaves are used to bring out the flavor of all bean dishes with their spicy, peppery taste.

Used with marjoram and thyme to season trout, turkey, veal, salami, horseradish sauce, liquors and tonic wines.

Well known by the Romans, it's an essential ingredient in Herbs de Provence (along with rosemary, thyme, and oregano). Aids in digestion of rich foods, crushed leaves relieve bee stings.

Approx 50 seeds per pack