There are two kinds of savory, Summer (Satureia hortensis) and Winter (Satureia montana). The former is an annual; the latter a hardy perennial. Both species are grown for their leaves, which when fresh and green are used for seasoning. They may be started from seed sown under glass or in the open ground. The plants should stand 6 to 12 inches apart in the row with sufficient space between rows to use the wheel hoe or horse cultivator. When dried, the leaves and tender stem tips are used for culinary purposes during the winter.
The shallot produces small, compound bulbs, called cloves. Instead of being inclosed in a thin membrane, as with the garlic, they are separate when mature. The flavor is somewhat milder than that of the onion. Any good onion soil will produce good shallots. The culture is the same as for onions.