Summer Savory Seeds

Native to Eurasia and Northern Africa, summer savory is an annual that is used for its culinary properties, compared to winter savory, which is a perennial cultivated mostly as an ornamental herb. Being in the same family as mint, the plants are quite persistent in the garden.

Summer savory plants will grow to about a foot tall and will bear bright green pointy leaves on fine-textured stems. The flavour is earthy and peppery and is a popular ingredient in the famous Herbes de Provence mix. 

- Latin Name: Satureja hortensis
- Life Cycle: Annual
- Days to Maturity: 80-90
- Planting Depth: 2-3 mm
- Plant Spacing: 25-45 cm
- Growth Habit: 30-40 cm tall

GROWING INSTRUCTIONS

A shrubby annual with a mild peppery flavor, summer savory can be used to season any meat or vegetable recipe. Its close relative, winter savory, is a woody perennial herb with a stronger flavor and bushier growing habit. Seeds for both varieties are cared for in the same manner, as they are native to the Mediterranean and will thrive in temperate conditions. 

Start seeds indoors 6-8 weeks before the last frost. Gently press seeds into the soil, mist well and keep evenly moist. Access to light and warm 21 degree soil will greatly aid in germination, which should occur in about 21 days. 

Seedlings can be transplanted into the garden after the danger of frost has passed and the soil has warmed up. Plant savory in rich, well-drained soil with exposure to full sun. Space plants about 30-45 cm apart. Water young seedlings well, but maintain dryer soil for established plants. Both varieties of savory are low-maintenance herbs that will grow well without additional fertilizer. 

Summer savory will grow great alongside tomatoes and beans. Its flowers will attract honeybees and other beneficial insects. Summer savory grows quickly, especially under full sun, and will typically require staking. Leaves can be harvested fresh throughout the season, the flavor will be best before the flower buds open. Summer savory won’t survive a hard winter but can be grown successfully indoors through the cold months.

Winter savory, on the other hand, grows a bit slower on woody stems. Give them a good pruning early on and harvest selectively throughout the season. Winter savory requires less sun and will tolerate colder temperatures than its summer counterpart. It will withstand winter lows down to -5 degrees. In colder temperatures winter savory should be brought inside, or covered with horticultural fleece. 

Strip leaves from the stem and dry them for winter storage. Fresh and dried leaves have countless applications in the kitchen, including their presence in many popular herb and spice blends.

QUICK FACTS

- Savory has been used by the Greeks and Romans as far back as 2,000 years ago and was sort of a precursor for ground pepper before it was imported from India due to its similar taste.

- Summer savory seeds will remain viable for 3 years if stored in a cool, dark place, ideally between 4 and 10⁰C. After that, the germination rate may start to go down.