Summer savory (Satureja hortensis) and winter savory (Satureja montana) are both culinary and healing herbs. The small leaves and the bee-attracting flowers of both plants have a peppery taste. They both dry well, and they can be used almost interchangeably in many dishes.
However, aside from these similarities, the two plants have some important differences. Read on to learn more.
Form, Habit, and Hardiness
Summer savory is typically grown as an annual plant. You need to start new plants every year.
Winter savory is an evergreen perennial that is winter-hardy in Zones 6 and warmer. It retains its dark green leaves through the winter. It may need protection through the winter in colder climates.
The growth habits of each variety differ. The annual summer savory tends to grow into a mound, while winter savory is a woody shrub.
Growing Conditions and Maintenance
Both types of savory prefer full sun and good drainage, but they may have different fertility preferences. It’s agreed that winter savory does best in light, sandy soil. Sarah Garland’s Complete Book of Herbs and Spices and the North American Herb Society say that summer savory grows best in soil amended with compost. Both herbs are light feeders and do not need frequent fertilizing.
Summer savory can be used as needed throughout the growing season. Its tips should be pinched back before they flower for the best leaf flavor (though you may want to let one or two plants flower to attract bees). Before frost comes, cut down the whole plant and dry it.
Winter savory benefits from being pruned twice a year, in the spring and fall. You can also harvest as needed in between times, and you should pinch off flowering tips if you want to keep harvesting leaves. But don’t cut the entire plant off in the fall if you want it to come back the next year. You can remove one-third to one-half of the plant at each pruning. Pruning will help winter savory grow more bushy and compact.
Starting New Plants
Summer savory is generally started from seed. You can also start winter savory from seed. In both cases, the seed, which needs light in order to germinate, should be very shallowly buried or else just pressed onto the top of the soil.
You can also propagate winter savory by taking stem cuttings. (Rodale’s says this can also be done with summer savory, but most Extension sites just discuss starting summer savory from seed.)
Cut off 3-5” from the tip of a healthy stem. Strip off the leaves on the bottom third of that stem and bury the bare part in a pot of soil-free potting mix. Keep the cutting in a place with reasonably bright but indirect light, and water it as needed. Roots should form in 4-6 weeks. One of the benefits of propagating plants by cuttings is that you’ll be able to start new plants of your favorite varieties with little or no cost.
Companion Planting
Both the savories have flowers that are highly attractive to bees and other pollinators, making them valuable additions to your garden. Summer savory, specifically, can improve the flavor of beans and onions planted near it, and can repel Mexican bean beetles.
Culinary Uses of Summer and Winter Savory
Summer and winter savory both have spicy, peppery leaves and flowers, but winter savory has a much stronger flavor. If you substitute winter savory for summer savory in a recipe, reduce the amount.
The Herb Society of North America’s directions for herb-flavored vinegar instruct makers to fill their jars ¾ full of summer savory before pouring in vinegar. If winter savory is being used instead, the jar should be only 1/3 to 1/2 full of herb.
The more delicate summer savory is more commonly called for in recipes, though some say ‘savory” without making a distinction. Both herbs are said to pair well with bean and meat dishes, as well as in stuffings. Summer savory is best added late in the cooking process. Winter savory benefits from being cooked for a longer period.
You’ll find more ideas for cooking with summer savory, such as in herb butters and vegetable dishes. Winter savory, with its robust taste, is sometimes used to flavor liquors.
Medicinal Uses
Various savories were used in traditional medicine to treat a wide range of ailments. Sarah Garland reports that both types of savory help to reduce flatulence and “regularize the bowels.” She also says that fresh leaves rubbed on wasp stings will promptly soothe the pain.
Some recent studies support additional traditional medicinal uses of savory. The information below comes from various scholarly articles accessed through the National Institutes of Health.
Antioxidants help to protect cells from “free radicals,” which are linked to aging-related health conditions, including stroke, cancer, and heart disease. Summer savory is rich in antioxidants. Winter savory specifically has shown some good effects in cancer studies.
Summer savory has been shown to help reduce muscle and bone pain. This is partly because it is anti-inflammatory (reduces swelling). Summer savory may also have anti-allergic effects.
Summer savory can also function as an anticoagulant, reducing blood clotting. This may explain why it was traditionally prescribed for blood clots and heart problems.
Animal studies also offer some support for winter savory’s traditional use in treating male sexual dysfunction.
Essential oil derived from winter savory can help alleviate bad breath and improve oral hygiene, according to an article from the NIH.
Summary
Both summer and winter savory have a wide range of benefits. Perhaps this article will help you decide which herb would work best in your garden, kitchen, and medicine cabinet.