www.sausagemaking.org

I have never grown this herb before, but it crops up so frequently in sausage recipes that I will plant some next year.

What is the diference between summer and winter types?

Which is the correct one to use?

What does it taste like?(I have heard it is sage like--but sage itself varies in flavour quite widely).

Darkstream wrote

I have never grown this herb before, but it crops up so frequently in sausage recipes that I will plant some next year.

I'll post the information next week/next couple of days. The reason for the delay is that I have a book on planting/cultivating this and would like to cover this also for you.

You asked

What is the diference between summer and winter types?

Summer savory is sweeter, and lighter, than winter savory.

You asked

Which is the correct one to use?

They are/were both used, though these days if you see it mentioned in a recipe typically it will be summer savory. Lots of herbs and spices such as pennyroyal have all but disappeared over the years.

You asked

What does it taste like?(I have heard it is sage like--but sage itself varies in flavour quite widely).

Typically it has a smell similar to thyme though exhibits a "peppery-like" quality/taste.

kind regards

Parson Snows

I'll post more later

Interesting. I look forward to your input.

Old herbs and varietals are presently kept safe in Essex at Suffolk Herbs, Kelvedon, :

http://www.suffolkherbs.com

Best regards,