Summer Savory – 100 Seeds

Summer savory (Satureja hortensis) is among the best known of the savory genus. It is an annual, but otherwise is similar in use and flavor to the perennial winter savory. It is used more often than winter savory, which has a slightly more bitter flavor.

Native to the eastern Mediterranean and the Caucasus, it’s a highly aromatic herb and features a hot, peppery flavor with notes of marjoram, mint, and thyme. Its flavor is also similar to that of its perennial cousin, winter savory – although the winter variety has a slightly more bitter, earthy taste.

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Summer Savory Culinary Uses

It is a characteristic ingredient of herbes de Provence. It is also widely used as a seasoning for grilled meats and barbecues, as well as in stews and sauces.

Use the leaves of either to flavor meat, beans, and other vegetables. Put  savory in cooking water and it will cut the odors of cabbage, turnips, and other strong-smelling vegetables.

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Growing Summer Savory

Indoor Sowing: Late Winter.

Direct Sowing: Spring.

• Sow Summer Savory Seeds indoors as early as 6 to 8 weeks before the last frost.
• Surface sow the seeds and do not cover with soil, as light is needed for germination to take place.
• Keep soil consistently moist.
• Seeds can take 14 days or longer to germinate.
• Set seedlings in the garden after the last frost in spring.
• Or you can direct sow savory in the garden in spring about the time of the average last frost date.
• Savory require regular even watering until established. Once savory is established it can be kept on the dry side.
• Summer savory can tolerate heat but not cold