Winter Savory – Approx 50 Seeds

Winter Savory Seeds. Unlike Summer Savory, which is an annual herb, Winter Savory (Satureja montana) is an evergreen perennial, low-growing, semi-woody herb in the mint family, Lamiaceae, and is also commonly known as creeping, mountain, or Spanish savory.

Native to the temperate climates of the Mediterranean basin, it forms low growing and multi-branched mounds that grow 8 to 15 inches high, with a 12- to 24-inch spread. The glossy, 1-inch leaves are dense, slender, slightly leathery, and highly aromatic, appearing opposite on the stems. Small, dainty flowers appear on terminal spikes throughout summer in colors of mauve, pink, and white.

Winter Savory Culinary Uses.

• It has a deep, earthy flavor – peppery and piney with a piquant intensity – and has long been used as a seasoning.
• Introduced to Europe by the Romans, medieval walled gardens grew both the summer and winter species, and it was used to stuff meats and poultry.
• The Germans discovered that fresh sprigs added to a cooking pot of beans made them easier to digest. Today, it’s still referred to as the “bean herb,” or Bohenkraut in German.
• Use perennial winter savory in salads, soups, dressings, sausage, roast poultry, fish, beef and braised meats, pork, and bean dishes.
• Use dried or fresh winter savory to flavor crumbs for breading meat, fish, or vegetables

Growing Winter Savory

Indoor Sowing: Late Winter and Early Spring.

Direct Sowing: Early Spring.

• Sow Winter Savory Seeds indoors 4 to 6 weeks before your last frost, sowing lightly on the surface of trays containing a prepared starting medium. Don’t cover them with soil, as they need light to germinate.
• Keep the soil moist but not wet.
• When the seedlings have at least four sets of true leaves, transplant to containers or the herb garden – provided there’s no risk of frost. Handle gently to reduce transplant shock.
• Winter Savory requires a full sun location.
• This herb prefers soil with a neutral pH of 6.0-8.0 that is well-draining and moderately fertile.
• Water lightly and provide regular moisture until established.
• Once plants are settled, in 4 to 6 weeks, dry to moderate moisture levels are sufficient. Allow the soil to dry out between watering deeply bi-weekly. For container plants, water when the top inch of soil is dry.
• Apply a top dressing of organic matter like compost in spring but avoid liquid fertilizers – savory’s flavor is improved when grown in lean soil.
• Trim in early spring before new growth emerges. Older plants can become woody and benefit from regular pruning to encourage new growth and a full, bushy form.
• Plants are short-lived and need to be replaced every 4-5 years in the garden, and every 2-4 years if grown in containers.
• These plants go dormant in very cold winters and can lose many of their mature leaves along the stem tips. But new growth quickly appears on the bare stems once longer days and warmer temperatures return.