Common Name: |
Thyme-Leaved Savory |
Botanical Name: |
Micromeria thymifolia syn. Satureja thymifolia |
Genus: |
Micromeria |
Family: |
Lamiaceae |
Native Location: |
W. Balkan Peninsula, extending into Hungary and N Italy. |
Cultivation: |
Well-drained soil in sun or partial shade. Dislike excessive winter moisture. |
Propagation: |
By seed sown in spring at 5°C (41°F); by division in spring (perennials); by softwood cuttings in early summer (shrubs). Germination is often eratic and slow. |
Harvest: |
Leaves are picked in the growing season and used fresh. |
Height: |
20-50cm (8-20in) |
:Width |
15-25cm (6-10in) |
Hardiness: |
Z6-9 |
Parts Used: |
Leaves |
Properties: |
An anti-bacterial, anti-fungal herb with a mint-thyme aroma. |
Medicinal Uses: |
Micromeria trhymifolia seems to be little used medicinally, but may have potential in the treatment of skin infections. |
Culinary Uses: |
Leaves are used to make tea, and sparingly to flavor savory dishes. |
Bibliography: |
Encylopedia of Herbs by Deni Brown Copyright ©: 1995, 2001 Dorling Kindersley Limited pg 279
|