Savory

Satureja_ species

Every dish you make with summer savory will find your family savoring a flavor similar to dill with a hint of thyme. The delicate spice of summer savory has made it a favorite in kitchens, especially when teamed with early crops of green beans and new potatoes. An easy-growing herb, summer savory thrives in typical well-drained garden soil, starting quickly from seed. Regular harvesting encourages new growth and yields bushy plants. Summer savory foliage is fine textured, pairing nicely with the broader leaves of bush beans, beets, basil, or Swiss chard. Dried savory shines when combined with rosemary, thyme, lavender, and bay leaf, the basic foundation for Herbes de Provence, to which other herbs, such as marjoram, basil, and fennel are added.

Light: Sun

Type: Annual, Herb, Perennial

Height: Under 6 inches

Width: 6-12 inches wide

Flower color: Blue, Pink, White

Seasonal features: Summer bloom

Special features: Fragrance, Good for containers

Zones: 5-8

Tips for Growing Summer Savory

Summer savory is an annual and must be planted every year.

• Plant seeds outdoors right after the last frost has past.
• Plant seeds 3 to 5 inches apart and about an 1/8 of an inch down in the soil..
• Allow plants to grow to a height of 6 inches before you start to harvest leaves for cooking.
• While savory plant is growing and when you are using fresh savory for cooking, use only the tender growth on the plant.
• At the end of the season, harvest the entire plant, both woody and tender growth and dry the leaves her of the plant for so that you can use the herb over the winter as well.

Tips for Growing Winter Savory

Winter savory is the perennial version of the savory herb.

• Seeds of the winter savory plant can be planted indoors or outdoors.
• If planting outdoors, plant the seeds right after the last frost
• If planting indoors, start the savory seeds two to six weeks before the last frost.
• ​Plant seeds or transplanted seedlings into your garden 1 to 2 feet apart and an 1/8 inch down in the soil. The plants will get large.
• Use the tender leaves and stems for fresh herb cooking and harvest the leaves from woody stems for drying and use later.