In cooking, winter savory has a reputation for going very well with both beans and meats, 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 (more than summer savory), while uncooked but loses much of its flavour under prolonged cooking. It can be added to breadcrumbs, as a coating to various meats including trout. This is a tender perennial sonic taken care of should last a while for you.
8” winter savory
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