savory, in botany: A genus of the gymnospermia order, belonging to the didynamia class of plants; and in the natural method ranking under the 42d order, Verticillate. The segments of the corolla are nearly equal; the stamens standing asunder.

Species. 1. The hortensis, or summer savory, is an annual plant, which grows naturally in the south of France and Italy, but is cultivated in this country both for the kitchen and medicinal use. 2. The montana, or winter savory, is a perennial plant growing naturally in the south of France and Italy, but is cultivated in gardens both for culinary and medicinal purposes.

Culture. Both kinds are propagated by seeds. Those of the first kind should be sown in the beginning of April upon a bed of light earth, either where they are to remain, or for transplanting. If the plants are to stand unremoved, they should be sown thinly; but if they are to be transplanted, they may be sown closer. The second species may be sown upon a poor dry soil, where the plants will endure the severest winters, though they are often killed by the frost when planted in good ground. The plants will continue several years; but when they are old, the shoots will be short and not so well furnished with leaves: it will therefore be proper to raise a supply of young plants every year.

Uses. Summer savory is a very warm pungent aromatic; and affords in distillation with water a subtile essential oil, of a penetrating smell, and very hot acid taste. It yields little of its virtues by infusion to aqueous liquors; rectified spirit extracts the whole of its taste and smell, and elevates nothing in distillation.