Winter Savory (Satureja montana).

Winter savory (Satureja montana) is a woody perennial herb native to the Mediterranean region, particularly southern Europe and western Asia. It has a long history of use as a culinary herb and medicinal herb, dating back to ancient civilizations like the Greeks and Romans. The herb was valued for its flavor and antiseptic properties, and was used in various dishes and as a symbol of happiness and well-being. In medieval Europe, winter savory was used as a strewing herb to keep pests away. In the Middle Ages, winter savory was part of the "four thieves vinegar" recipe, used to flavor meats and stews, and in herbal medicine to treat respiratory issues and colds. Although less popular today, winter savory is still widely used in some European cuisines, particularly in France and Germany. It is a hardy plant that prefers well-draining soil and full sun.

Winter savory can tolerate poor soil conditions but thrives in moderately fertile, sandy, or chalky soil. To cultivate winter savory, sow seeds directly into the ground. When big enough plant seedlings 12 inches apart, in well-draining soil with a pH level between 6.0 and 7.0. Water regularly and fertilize by mulching with compost. Clip regularly to harvest leaves before flowering. Plant with beans or cabbages for claimed improved growth and pest control.