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Product Description
One of the most invaluable very hardy winter herbs, with a thymey flavour, but unlike thyme, if grown inside, it is harvestable all the way through the winter. I came across this at De Kas, the brilliant restaurant in Amsterdam where they use it daily in the kitchen - to flavour veg and meat - from October until late spring.
- Perennial evergreen EASY
- Sow: March-July
- Seeds: 500
Sowing: Sow under cover in spring Final Thinning/Planting Distance: Plant out when seedlings are about 5cm tall, 20cm apart. Harvesting: In the second and following years, it is a good idea to give perennial herbs like winter savory a severe haircut at the end of June to prevent them becoming woody.
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