Winter savory

Winter savory is the herb was first published by Carl Linnaeus in his book Species Plantarum on page 568 in 1753.

The Latin specific epithet montana refers to mountains or coming from mountains,[11] leading to the common name 'mountain savory'.[3]

In cooking, winter savory has a reputation for going very well with both beans and meats,[17] very often lighter meats such as chicken or turkey, and can be used in stuffing. It can also be used in soups and sauces. It has a strong flavour (stronger than summer savory)[3][18] while uncooked but loses much of its flavour with prolonged cooking. It can be added to breadcrumbs as a coating for various meats including trout.[8]

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