Summer savory’s mildly peppery flavor is a classic seasoning for dishes made with green or dried beans. It’s also used in various soups and meat and vegetable dishes, and can even be used in cheese or salad.
In medieval times, it was often added to sweet dishes to add a savory bite. Summer savory was also used in traditional medicine, and some modern studies have confirmed its health benefits. For more information, see (link to “uses of Summer Savory’ article)
The name “savory” is used for several different plants belonging to more than one genus. Summer savory, Satureja hortensis, is an annual that has a more refined flavor than its perennial relative, winter savory, Satureja montana.
Summer savory is easy to grow, and it retains its flavor well when dried or frozen. Read on to learn more about growing this too-often-overlooked herb.
Growing Summer Savory Plants in the Garden
Summer savory thrives best in full sun and moist, well-drained soil. It will thrive in average to fertile soil. Use a light compost if needed. It is a light feeder, so avoid over-fertilizing, as excessive growth can weaken its flavor.
Summer savory is fairly short, growing from 18 inches to 2 feet tall, but its mounds can spread as wide as 3 feet. Spacing recommendations range from 8 to 18 inches.
Popular Varieties
The Illinois Extension office mentions a popular variety called “Midget” which is bushier and has more foliage than many other varieties.
When and How to Plant Summer Savory
Growing From Seed
You can plant seeds outside directly after the last spring frost. Plant them close together—two seeds per inch. The seeds need light in order to germinate. You may cover them very shallowly or press them onto the top of a moist, well-prepared seedbed rather than covering them at all.
Germination is slow, requiring 7 to 15 days. Keep the seedbed moist, but water gently so you don’t dislodge shallow or exposed seeds.
You can also start seeds indoors about 6 weeks before the last expected frost. Johnny’s Seeds suggests starting them in a tray, pressed to the surface and misted rather than buried and watered.
Transplant into individual containers when the plants have four true leaves. Savory will germinate best at temperatures of around 68°F at night and 86°F by day. Indoors, seeds will germinate in a cooler temperature of 60-70°F.
Planting Seedlings in the Garden
Set out seedlings from your sunroom or from a nursery after the last spring frost. Your savory plants should be ready to harvest within 60 days after that time.
Savory is quick to grow and quick to flower. After flowering, the leaves lose flavor. You may want to plant successions every 3 or 4 weeks to ensure a steady harvest of top-quality summer savory.
Maintaining Your Summer Savory Plant
Summer savory grows fast. If you pinch off shoot tips, they will branch out, giving you a more compact, bushy plant. Keep flowering tips pinched off to preserve good leaf flavor and keep your savory plant growing and flourishing. Leaves will curl and turn brown after the plant flowers.
Give your summer savory about an inch of water every week. Rodale’s advises against giving supplemental feedings with NPK fertilizer. They do recommend spraying with seaweed extract two or three times during the growing season for a micronutrient boost.
Common Problems With Summer Savory
Most sources say that summer savory is fairly trouble-free. Rodale’s Garden Problem Solver says it can be susceptible to the fungal disease rhizoctonia. This causes roots and stem bases to turn brown or black and rot away. Planting your summer savory in well-drained soil amended with compost will reduce the risk of rhizoctonia.
Growing Summer Savory in Pots
Summer savory is easy to grow in containers, both indoors and outdoors. Keep indoor pots in a sunny location. Containers should be at least 6 inches deep.
Companion Planting with Summer Savory
Summer savory is a good companion for several garden plants. It’s said to improve the flavor of beans and onions as well as repelling Mexican bean beetles. Melons are also listed as a good companion for summer savory.
Summer savory’s small lilac-shaped flowers are attractive to bees, so you could let one plant flower to draw pollinators to your garden.
Harvesting Summer Savory
It’s OK to start harvesting from your summer savory once it reaches a height of 6 inches. Pinching stems back will encourage branching and bushy growth.
You can cut off whole plants for drying or freezing once their flower buds appear. If you are managing your plants for a fresh harvest, keep pinching off the flowering tips. For the best flavor, harvest savory early in the day, after the morning dew evaporates from it.
Storing Summer Savory
Air-drying is the most common storage method for summer savory, and dried savory holds its flavor well. Hang whole plants up or lay stems/tips out on screens in a shady, airy place. Once the leaves are dry and crumbly, strip them from their stems and store them in airtight containers. They’ll keep for a year.
Frozen herbs can last for up to a year. Strip leaves from the stems, spread them on cookie sheets, and set them in the freezer for at least 30 minutes. Then transfer the frozen leaves to a freezer bag. (Freezing them first on a cookie sheet keeps them from clumping together as they freeze, and makes it easier to remove the amount you want for later use.)
The Herb Society of America states that frozen savory will retain its flavor and color for approximately 6 months. They add that it can also be frozen in butter. They also recommend adding garlic and lemon juice to the butter. (–scroll to page 43 for a butter recipe)
Summary
Summer savory is a versatile, flavorful herb that adds zest to a wide variety of recipes. It has the added benefits of being easy to grow and being a good companion to other garden plants.