Satureja hortensis L.

Much branched annual; stems 1–3 dm, finely hairy; lvs linear to narrowly oblanceolate, often revolute, 1–2 cm; fls few in the uppermost axils, subsessile, subtended by reduced lvs and separated by short internodes, forming compact, spike-like, often secund infls; cal nearly regular, 5 mm, the lobes about equaling the tube; cor pale pink-purple to white, 5–7 mm; style-branches short, slender, subequal; 2n=45–48. Native of the Mediterranean region and sw. Asia, escaped from cult. here and there in our range. July–Sept.

It suits Mediterranean regions. They do best in warm climates but are not suited to the tropics. They do best when grown in full sunlight. They are best in well drained alkaline soils. It does well in a fertile soil. In Hobart Botanical gardens. It suits hardiness zones 5-9.

The leaves are used as flavouring. They have a hot spicy flavour. They are used fresh or dried. They are used with tomatoes, beans, fish and salads. They are also used in cakes, puddings and sausages. Because it reduces flatulence it is eaten with beans and cucumbers. They can be used in cooking to reduce the smell of cabbage and turnips. The leaves can be harvested before flowering and used for tea.

Plants are grown from seed sown directly where they are to grow. Plants need to be supported by mounding soil up around their base.