Spring planting doesn’t start when the air feels warm, It...Read More
Summer Savory is an herbaceous plant belonging to the mint family that is easy to grow. This low growing, woody, annual herb tolerates well-drained, dry soils and grows well in containers, making it a perfect low maintenance patio plant. Summer savory is often used fresh and dried as a seasoning for many dishes such as sauerkraut, meats, eggs and soups. Savory nicely complements the flavor of other herbs and is often used in herb blends. It has a slightly peppery and minty flavor with notes of thyme, oregano and marjoram and is said to be more pungent and slightly sweeter than winter savory, its close relative. This powerful herb is traditionally used in relieving ailments such as asthma, digestive issues, menstrual cramps, common cold, headaches or a persistent cough and has antiseptic and antibacterial properties, giving it a reputation for being a “healing herb.”
NAME: Savory (Satureja hortensis)
VARIETY: Summer
DAYS TO MATURITY: 80 – 90 days
POLLINATION: Open Pollinated
TYPE: Annual
HARDINESS ZONE: Zones 5 – 10
SUNLIGHT: Full Sun / Partial Sun
SOIL: Well-draining, rich sandy soil with a pH 6.2 – 7.0
SPACING: 10 – 14 inches
PLANT HEIGHT: 12 – 18 inches
TEMP: 50 – 95ºF
These seeds do not required stratification.
To learn more about Stratification, click here!
Plan to start your seeds indoors 3 weeks before your last local spring frost.
Sow seeds in a flat or cell trays on the surface of the soil since the seeds need light to germinate.
Keep at a temperature of 65-70ºF until germination, which may take up 12-20 days.
Once seedlings emerge and grow several true leaves, harden off outdoors for a week. Do this by taking them outside during the day and bringing them in at night (Outside temps should be above 50°F when you start this process) week and then permanently.
Transplant into your garden beds or large containers spaced the plants 8 inches apart.
Start seeds outdoors once night temperatures stay above 55ºF and daytime temperatures above 60ºF.
Light is required for germination so sow 1-2 seeds spaced 1 inch apart directly on the surface; space each row 18 inches apart.
Lightly press the seed into the soil so they won’t blow away.
Keep soil moist until germination which should occur in about 20 days.
Once seedlings grow a few inches tall, thin out the weakest seedlings so each remaining plant is spaced a minimum of 8 inches apart.
Keep the seedlings watered only until they have become established; mature summer savory thrives in fairly dry soil and strong sunlight, and should not be regularly watered unless drought conditions persist.
Since the stems often grow thin and weak, they may need support to prevent breaking.
Summer savory readily reseeds itself but if this is undesired, prevent it by removing the maturing flower heads.
The harvesting of fresh leaves can begin as soon as the plants reach a height of 6 inches.
Cutting fresh leaves often promotes new growth.
The best time for harvesting is in the morning after the dew has dried.
The fresh leaves reach their peak flavor immediately before they produce flowers; after this point, the flavor decreases.
To dry summer savory, cut the stems and hang them upside down in a dry, dark place for about 2 weeks, then strip the leaves from the stems and store them in a cool, dark place.
