Savory Ancienne d'Acadie (Satureja hortensis)
A fine herb commonly used in traditional Acadian cuisine, it is not surprising that the Acadians have developed, over time, a variety of savory that is very much their own. The oldest traces of the old Acadian savory date back to a certain Mr. Jean Prudent Robichaud in Burnt Churchill, New Brunswick towards the end of the 19th century. He would have received seeds from a native of this region and his family would have perpetuated the cultivation of this savory over several generations. It is stockier than the common savory, since it probably had to adapt to a harsh and windy climate. more resistant and stocky than the common varieties and having a more pronounced flavor.
MAINTENANCE AND OTHER CONSIDERATIONS
Like most herbs, it fears excess water.
| Plant type: Annual |
| Flower color: Pink |
| Quantity: Envelope of about 20 seeds |
| Exposure: Full sun |
| Shape: Bushy |
| Soil: Light |
| Watering: Tolerates drought |
| Sowing: Inside |
| Days to maturity: 60 days |
| Plant spacing: 25 cm |
| Row spacing: 30 cm |
| Depth: On the surface |
| Width: 20 cm to 25 cm |
| Height: 25 cm to 30 cm |
| Color: Green |
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