Commonly known as White Micromeria or white-leaved savory, it is a dwarf evergreen shrub endemic to Israel and the eastern Mediterranean. This is an aromatic, evergreen perennial with ground covering growth habit. It has opposite, egg shaped grey leaves and small white flowers on its stems. It grows up to 60cm high and spreads to 60cm in diameter.
It is one of the most popular tea and spice herbs of Israel and the Middle East. The plant’s aromatic leaves are used in making herbal teas and is also used in cooking. When infused its leaves impart a sweet, minty flavor. In Turkey it is often mixed with olive oil and salt for dipping bread.
The plant is also known for its medicinal properties. In folk remedies, it has been used in treating ailments such as abdominal pains, diarrhea, eye infections, heart disorders, high blood pressure, weariness, exhaustion, colds and open wounds.
Caution: This plant is known to contain pulegone and should not be consumed by women who are either pregnant or who are trying to conceive.
Growing White Leaved Savory
- Sow seeds in Spring or Summer.
- Sow seeds on top of the growing medium, gently pressing them into place, as light is required for germination.
- Mist to moisten and keep moist until germination in about 14- 21 days.
- Transplant to individual containers when seedlings have 4 true leaves.
- Plant them out into their permanent positions in late spring or early summer, after the last expected frosts.
- Prefers full sun and average soil with very good drainage.
- Once established, water very sparingly.
Information is for educational and informational purposes only and may not be construed as medical advice. The information is not intended to replace medical advice or treatment offered by healthcare professionals.