Winter Savory

Satureja montana

herb

A hardy perennial subshrub with narrow, dark green leaves and a sharp, peppery, resinous flavor - its carvacrol and thymol give it a pungent thyme-and-oregano character, stronger and more bitter than its milder annual cousin, summer savory. Used in beans, stuffings, marinades, sausage, and herb blends, and traditionally taken as a digestive herb.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Beans: Reputed to deter bean beetles
• Brassicas: Strong scent helps mask brassica odors from cabbage moths
• Carrots: Aromatic deterrent to carrot rust fly
• Onions: Combined scents increase pest confusion in the allium bed

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts. Tap a name with an arrow for its full guide

• Aphids →

  Strong camphor scent deters soft-bodied insects; plant as a border around vulnerable crops

• Cabbage moths →

  Plant near brassicas as an aromatic disruptor

• Root rot →

  Plant in gravelly, well-drained soil and avoid any overhead irrigation

🌾 Harvest & storage

Harvest before flowering for the best flavor. Strip leaves from the woody stems for cooking. Dries exceptionally well. The dried herb is nearly as flavorful as fresh. Store dried winter savory in airtight containers for up to a year.

🥗 Nutrition & benefits

Rich in carvacrol and thymol, the same antimicrobial compounds found in oregano and thyme. Provides iron, calcium, and vitamins C and A. Used traditionally to relieve bloating and improve digestion.