This section is from the book "The Gardener V3", by William Thomson. Also available from Amazon: The New Organic Grower: A Master's Manual of Tools and Techniques for the Home and Market Gardener.
This is a hardy, low Evergreen shrub, a native of Italy and France. The aromatic leaves are used in soups, salads, and other things. It is also sometimes boiled along with beans, probably on account of its digestive reputation. Both Winter and Summer Savory have been in repute for culinary purposes from time immemorial. The directions given for the culture of Sage, in last month's number, as regards soil, situation, and propagation, apply also to Winter Savory. It is, however, more generally propagated by division of the plant than Sage, and the plants do not require to be planted so far apart as the latter. They should be cut and trimmed in autumn, and a new plantation should be made when the plants get old, and cease to make sufficient growth to afford a supply of leaves or shoots. Top-dress between the plants occasionally, and keep the ground clean.