Wakefield Museums and Castles

The violets have started to put out their autumn flowers. Violets flower in spring and autumn. The spring flowers are full of nectar to attract pollinators like bees. However, there often are not enough bees about at that time for them to pollinate the flowers.

In the autumn, violets produce flowers that are closed and scentless. These closed flowers self-pollinate and are self-fertile. This results in seed production.

Winter savory is not native to Britain. It comes from southern Europe, possibly brought here by the Romans.

It is a hardy, dwarf, semi-evergreen, perennial sub-shrub. It grows to a height and spread of 18 inches. It prefers any non-clay, well-drained, alkaline or neutral soil. Winter savory will grow in any but a north-facing position. This is because it needs full sun, requiring at least six hours of sun a day.

The stems are woody at the base. They have many branches of semi-evergreen, leathery, dark green leaves. The leaves are opposite, oval-lanceolate and aromatic. They grow to 1 to 2 cm long and 5 mm wide. 

Winter savory flowers between June and September. It bears small, white to pale purple, lobelia-like flowers. These are arranged in whorls along the plant's stems.

Winter savory has a pungent, woody, herbaceous aroma. There are overtones of marjoram, thyme and mint. It has a spicy and peppery flavour.

Winter savory goes well with meat. It can be used in stuffings.

It can also be used in soups, stews and sauces. Its flavour complements beans. It is traditionally used to counteract the gassiness of beans and pulses! 

Winter savory has a strong flavour before it is cooked. However, it loses much of its flavour with prolonged cooking.

It can be added to breadcrumbs as a coating for various meats and trout.

It can be used for flavouring vinegars. It is a good salt substitute for cooking. 

Winter savory leaves have been traditionally used as an important ingredient in the preparation of salami.

There is evidence of its use about 2000 years ago by the ancient Romans and Greeks.

In medieval times it was used as a 'strewn herb' on the floor due to its smell.

It was used as a companion plant, attracting useful pollinators. It also helped to repel pests from cabbages, beans and roses.

Winter savory has been claimed to have antiseptic and digestive benefits. Taken internally, it was said to be a remedy for colic and a cure for flatulence (gas).

It was also used to treat gastro-enteritis, cystitis, nausea, diarrhoea, bronchial congestion, sore throat and menstrual disorders. It was also taken as a tonic.

Winter savory has also been used in the treatment of bee stings or insect bites. A treatment was made from a poultice of the leaves.

*As always, this isn't to be considered medical advice today. Please don't use any plants mentioned in these blogs as medicine without advice from a doctor.