Herbs for Winter

Winter savory is an insignificant looking bush, about ankle-high, with tiny white summer flowers. It's not the most spectacular herb in the garden, but the great virtue of winter savory is that it smells gorgeous in the colder months when some other herbs, such as basil and tarragon, die down or, like marjoram, lose a lot of their fragrance.

Winter savory needs a rich, moist soil and full sun. Prune it every year when it has finished flowering, otherwise it gets "woody" and the old stems can rot.

Pick the leaves often. Use them in stuffing for a roast chook, or with white sauces for vegies. In past times, when dried beans were one of the winter staples, winter savory was often cooked with them, and it's good with fresh green beans, too. Just add a few leaves to the water when you boil beans, or put the leaves on top of the beans in the steamer. I like to toss new potatoes in melted butter or margarine and add a few leaves of winter savory.

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