SAVORY
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                                    CULTIVATION:
     Savory  is  a  low-growing,  hardy  perennial  with  small,  stiff, almost
     evergreen  leaves.  It grows to about 1  foot tall. Woody at the base with
     white or pink flowers.

     Location  should have full sun. Grows well  in rich and well drained soil.
     Sow  seeds  in  autumn  or spring,  or  take  stem cuttings during summer.
     Established  plant matures in about 45 days. Grow in zone 4-10. Savory can
     be  grown  indoors. Thin and transplant to  18  inches apart, and prune in
     late  spring.  Tops are likely to stay  green, in fairly cold climates, if
     you tuck straw around the plant in the fall.

     Pick  leaves just as flower buds form,  then the volatile oil contained in
     them is at its peak. Collect flowering tops in late summer. Dry leaves, or
     infuse  to make savory vinegar and oil. Leaves of winter savory do not dry
     well and become very hard.


                                  CULINARY  USES:
     Savory  is  one of the oldest flavoring  herb.  It is similar in flavor to
     oregano  and thyme. The leaves are an important ingredient of salami. Cook
     with fresh or dried beans and lentil, or in a white sauce for bean dishes.
     Mix  with  parsley  and chives for  roasted  duck. sprinkle finely chopped
     leaves  on soups and sauces. Savory can be used to flavor vinegar, or home
     made pizza, stew and meat loaf.

     SAVORY STUFFING : Melt 3 ounces of butter in a frying pan and gently fry 1
     tablespoon of finely chopped onions until transparent. Combine 4 ounces of
     fresh  bread  crumbs, 2 teaspoons of  finely chopped savory, 1 lemon, salt
     and  pepper,  and 1 egg, in a bowl  and mix thoroughly. Add the onions and
     let to stand for 15 minutes before using.


                                   MEDICAL  USES:
     Savory  can  be used as a cough  remedy  and stomach soother for children.
     It's  gentle action may be helpful for childhood ailments. For an infusion
     to  treat  childhood cough, colds, and  stomach upset use 1-2 teaspoons of
     dried savory per cup of boiling water. Steep for 10 minutes and give up to
     3 cups a day. Savory taste pleasant, like thyme, only more peppery. Adults
     may use 4 teaspoons of savory per cup.

     Infuse  the flowering tops as a tea to stimulate the appetite, and to ease
     indigestion  and  flatulence. It can also  be used as a antiseptic gargle.
     The  astringent tea brewed from summer savory may relieve sore throat that
     comes with a cold or help control mild diarrhea.

     A  mild  tea  made  from  savory  leaves  may  relieve  eyestrain  due  to
     overtiredness  or  bad lighting. It will  also help disguise the flavor of
     unpalatable  medicine.In  an  emergency crushed  leaves  of  savory can be
     applied to bee stings to bring rapid relieve.

                                      WARNING:
     The  medical literature contains no reports of harm from either summer, or
     winter savory.

                                  COSMETIC  USES:
     Use the flowering tops as a astringent and antiseptic facial steam, or use
     in bath for oily skin.