September

Savory is an aromatic herb in the mint family. It is traditionally known as the “bean herb” as it enhances the flavor of beans. It is also known as the “pepper herb” because of its peppery taste. Savory is used as a seasoning for poultry, pork, veal, lamb and game meats. Summer or winter savory both can be grown in Manitoba as annuals with summer savory the most common type found.

October

Sage (culinary) is in the mint family that has an earthy, slightly peppery with pine and citrus flavors. Sage is used in poultry stuffings, pork, sausages, squash, pumpkin, brown butter sauces and pasta dishes. In Manitoba, there are 3 types if sage found. Prairie/White Sage (Artemisia ludoviciana), Pasture Sage (Artemisia frigida) and Culinary sage (Salvia officinalis). Prairie and Pasture Sage are native to Manitoba while Culinary Sage is an annual found in home gardens or containers.

November

Parsley or garden parsley (Petroselinum crispum) is native to Greece, the Balkans, Algeria and Morocco. Parsley is used to boost flavor and add color in sauces, dips, salads, soups, stews and as a garnish just before serving. It is a natural breath freshener (neutralizers garlic and onion odors) and can be brewed in teas to ease bloating and to help with digestion. Parsley is an annual in Manitoba.