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Winter savory

  • Vegetables and herbs
Winter savory (Satureja montana)
Photo: Jardin botanique de Montréal (Josée Bouthot)
Satureja montana



Origin and description

Winter savory, a herbaceous perennial or subshrub, is native to Western Asia and Southern Europe. It has a sharper, spicier taste than summer savory (Satureja hortensis).
Cycle: herbaceous perennial or subshrub, not very hardy in Quebec.
Spacing: 20 cm.
Height: 35 cm.

Common name

Winter savory

Latin name (genus)

Satureja montana

English common name

French common name

Botanical family

  • Lamiaceae

Growing conditions

Exposure: Full sun.


Sow seed indoors in March-April.
Divide in spring.
Stem cuttings in late spring.


Culinary use: The leaves are added fresh or dried to soups, bean dishes, stews, sauces, stuffings, marinades and fish. A small amount is enough. To preserve its aroma, it should be added at the end of cooking.

See also

Pests and diseases
Physiological disorders

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