Description
50 Seeds per pack
Summer Savory
Days to Maturity: 60–70 Days
Sun Requirements: Full Sun; tolerates light shade.
Botanical Name: (Satureja hortensis)
Brought to North America by early colonists in the 1600s, summer savory has long been treasured for both culinary and medicinal purposes. Native to Turkey and parts of Europe, it has been cultivated since ancient times and remains a staple seasoning, particularly in Atlantic Canada, where it’s often favored over sage in stuffing and poultry dishes.
Summer Savory is a fast-growing annual, this bushy herb reaches 12–18″ in height and spreads 6–12″ wide, with wiry upright stems that take on a purplish hue, and slender, dark green leaves. Tiny white to lavender-pink flowers bloom by midsummer, drawing in pollinators and adding ornamental charm.
Its flavor is mildly peppery, mingling notes of marjoram, mint, and thyme, and is notably gentler than its winter counterpart. Ideal in beans, lentils, stews, meats, sausages, and eggplant, it’s also a key ingredient in Herbes de Provence. Use fresh for brightness or dried for a deeper, concentrated taste.
Dried leaves store well and retain flavor for months. Traditionally brewed as tea to ease digestion or sore throats, it has also been used topically for insect stings. Rich in fiber, niacin, and vitamins A, B6, and C, and packed with essential minerals like calcium, iron, manganese, and magnesium, making it a must have for any garden!
Planting Instructions for Summer Savory Seeds
Site Preparation
Pick a sunny location—this herb thrives with 6–8 hours of full sun each day. Choose a spot with well-draining soil and enrich it with compost or organic matter before planting. Clear out any weeds so your seedlings don’t have to compete early on. A soil pH between 6.0 and 7.0 is ideal.
When to Plant
Start seeds indoors 6–8 weeks before your last expected spring frost. Sow directly outdoors only after the danger of frost has passed and nighttime temperatures stay consistently above 50°F . Transplant seedlings at the same time, once hardened off. Ideal soil temperatures for germination are between 65–70°F (18–21°C).
How to Plant
Sow seeds 1/8″ deep in moist, loose soil. Indoors, start seeds in trays or small pots that drain well. Once your seedlings have at least two sets of true leaves and the outdoor weather has warmed, begin hardening them off. Then transplant them to the garden, spacing each one 12–18 inches apart. Give them room—they’ll fill in quickly.
Watering
Water about once a week or whenever the top inch of soil dries out. Summer savory likes even moisture but won’t tolerate soggy roots. Always check containers more often, since they dry out faster. A consistent watering schedule will keep plants healthy and help prevent root rot.
Fertilization
Feed your plants lightly every 3–4 weeks with a diluted, balanced fertilizer during active growth. More is not better—too much fertilizer can lead to lush growth with poor flavor. If your soil was enriched with compost, you may not need to fertilize at all.
Growing and Maintenance
Summer savory is a low-maintenance herb that thrives with minimal effort once established. Snip growing tips regularly to encourage branching and a compact shape. Mulch around the base to conserve moisture and keep weeds down. Occasional attention is all it needs to stay healthy and productive.
Harvesting
Harvest once plants are about 6″ tall by cutting stems just above a leaf node. Regular harvesting promotes new growth and encourages bushiness. Remove flower buds if you wish to extend the harvest period, though the small white flowers are edible and attract pollinators.
Propagation
You can also propagate summer savory from cuttings. Take a 4–5″ stem, strip off the lower leaves, and root it in water or moist soil. Once roots form, transplant the cutting into your garden or a container with good drainage and full sun.
Companion Planting
Grow summer savory near beans, tomatoes, onions, garlic, and melons—it makes a great neighbor and may help deter pests. Just don’t plant it near cucumbers, which don’t seem to get along with it.
FAQ:
What is the historical or notable background of Summer Savory?
Summer Savory was brought to North America by early colonists in the 1600s and has been used since ancient times in Turkey and Europe; it remains a key seasoning in Atlantic Canadian cuisine, especially for poultry and stuffing.
How would you describe the flavor of Summer Savory?
Its flavor is mildly peppery with hints of marjoram, mint, and thyme—much gentler than winter savory and perfect for adding to beans, meats, and stews.
What does Summer Savory look like, and what are its growing habits?
This bushy annual herb grows 12–18″ tall and 6–12″ wide with wiry purplish stems, dark green slender leaves, and small white to lavender-pink flowers that bloom by midsummer.
How and when do I harvest Summer Savory?
Begin harvesting once the plant reaches 6″ tall by snipping above a leaf node to promote new growth; frequent harvesting encourages fuller plants and extended production.
When is the best time to plant Summer Savory?
Start seeds indoors 6–8 weeks before the last frost or direct sow outdoors after frost danger passes and nighttime temperatures stay above 50°F, ideally in 65–70°F soil.
What are the common culinary uses for Summer Savory?
Summer Savory shines in dishes like beans, lentils, sausages, stews, and eggplant. It’s also a essential ingredient of Herbes de Provence and can be used fresh or dried depending on the desired flavor intensity.
What’s the best way to store Summer Savory after harvest?
For long-lasting flavor, dry the leaves using a dehydrator set to 95–110°F, or hang small bundles in a dark, well-ventilated space. You can also use an oven on its lowest setting with the door ajar to let moisture escape. Once fully dried, store in an airtight container away from light and heat—flavor will last for months.
What nutrients does Summer Savory provide?
It’s rich in fiber, niacin, and vitamins A, B6, and C, and provides essential minerals like calcium, iron, manganese, and magnesium.
Does Summer Savory offer any additional benefits or uses?
Traditionally, it’s brewed as a tea to soothe digestion and sore throats and used topically to treat insect stings, adding to its value beyond the kitchen.
Christian B. (verified owner) –