Satureja hortensis Annual. 60 days. Bushy plant with delicate leaves and lavender-pink flowers. Use fragrant leaves, fresh or dried, for flavoring dressings, gravy, or fresh in salads. Especially good in bean dishes. Height: 12 to 18 inches.
Growing Summer Savory Herb Seeds
Summer Savory is a reseeding annual herb that has a wonderful pungent fragrance with thyme and oregano overtones. It can also be resinous and piney. It is a component of the traditional French blend herbes de Provence and is used in Germany as a sausage seasoning. Use Summer Savory as an annual edging plant for the herb garden.
Days to Maturity: Annual, 80-90
Hardiness Zone: 6-9
Planting Depth: Barely cover, 1/16”
Plant Spacing: 12”
Growth Habit: Upright
Soil Preference: Loamy, well-drained
Temp Preference: Warm
Light Preference: Full sun
Color: Small dark green leaves with tiny lavender/white flowers
Flavor: Thyme, oregano and pine - pungent
Sowing and Growing
Sow seeds in very early spring and expect germination in about 2 weeks. Press seed into the soil and keep the area moist. Move savory outside once the seedlings have a few sets of true leaves. Transplant into full sun in well drained soil. Keep young plants moist while they become established. Mature plants need less water. Prune tips to encourage branching and delay flowering.
Harvesting
Wait until the plant has reached at least 6 inches tall to begin harvesting. Keeping this plant harvested keeps it tidy and from becoming floppy. Use fresh leaves anytime to season bean dishes, soups, sauces and meat. Try infusing vinegar with savory for use on green beans or 3 bean salad.