|I have never grown sage or savory before and I want to know if the Common Sage and the Winter Savory are the best for culinary usage. Also, can they be grown in containers and brought indoors for the winter so I may continue to have a fresh supply of each plant's leaves to use during the winter months? Or should I just harvest and dry all the leaves before frost? Is there another way of preserving them besides drying?
|Answer from NGA
February 2, 2000
|Both of these are popular for culinary herb gardens although not so often called for in recipes. Both of these plants prefer full sun and in my experience do not do well on the window sill over the winter although you may certainly try it and see what you think. Both do dry nicely, and since they hold their foliage late in the season when grown outdoors you can pick a bit for fresh use for much of the year. They are best harvested (by trimming them back rather than picking individual leaves) earlier in the season just before they bloom and can be harvested more than once since they will regrow after you trim them back. Enjoy your herbs!
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