Where and when do you sow savory? How do you go about harvesting? And can you freeze or dry savory? We reveal everything about planting savory in your own garden.
Savory (Satureja) must not be missing in any herb bed. The aromatic herb has always been valued for its delicious taste and also for its healing properties. It is undemanding and thrives in pots, on the balcony or in the garden without much effort. Where it originally came from, how best to grow, care for, propagate and harvest it; and how it is used in the kitchen, we have summarized it for you in this article.
Savory belongs to the mint family (Lamiaceae) and is related to other Mediterranean herbs such as thyme (Thymus vulgaris), oregano (Origanum vulgare ) or rosemary (Rosmarinus officinalis). Savory originally comes from the Mediterranean region and the Black Sea. Already the Romans used savory in the kitchen and also as a medicinal herb. Today it is widespread throughout Europe and still occurs wild in southern Europe. It is also grown in South Africa, India and North America. Flowering savory is also highly appreciated by bees of various species, which is why the tasty herb is doubly useful in combination with a bee pasture.
Whereas summer savory (Satureja hortensis) grows as an annual herbaceous plant, mountain savory (Satureja montana) is an evergreen subshrub. Summer savory grows up to 25 centimeters high, mountain savory even up to 70 centimeters. Both form a strong main root. The upright growing stalks quickly become woody, and in summer savory they also shimmer purple. The leaves of both species are narrow, linear-lanceolate and dark green. Depending on the variety, savory flowers in white, pink or violet. Summer savory flowers from July to October, mountain savory from June to September.
Savory types and varieties
Exist in the savory genusover 35 species. There are three types that are particularly interesting for cultivation, which we will present to you below.
Summer Savory
Probably the most widely cultivated and best-known of the savory herbs is the summer savory. It is also known under the names "garden savory" or "real savory". The flavor of this species is aromatic and spicy, but not overly harsh. Summer savory is an annual and must therefore be resown every year. We would like to introduce you to some interesting varieties for cultivation in your own garden or in pots:
- 'Aromata': Very vigorous and aromatic.
- 'Compact': Characterized by compact growth and a great aroma.
- 'Cyrano': Up to 50 cm tall, especially large and broad leaves.
- 'Safira': Aromatic and vigorous.
- 'Pikanta': Peppery taste, compact and bushy.
- 'Saturn': Has a particularly large number of large leaves that are rich in essential oil.
Mountain Savory (Winter Savory)
The second known type of savory is mountain savory. It is also called winter savory because of its hardiness. It is frost-tolerant, can be cultivated for several years and is characterized by its particularly intense taste, which is not too strong for a few. That is why mountain savory is hardly ever grown commercially. It is often used only to obtain essential oil, but not as a spice. For hobby gardeners, however, winter savory can be a real alternative or supplement to annual savory, as it is even easier to care for and can last for many years in the garden. It also makes a beautiful ornamental plant in rock gardens and is used as a natural means of controlling seed beetles, powdery mildew and aphids in the garden.
Tip: A special feature among the mountain savory herbs is the so-called lemon savory. The 'Citriodora' variety looks like mountain savory, but has pink flowers and a much milder aroma. As the name suggests, this special variety of mountain savory tastes lemony and is ideal for grilling or marinating vegetables or meat.
Creeping Savory
The third savory species that could be interesting for hobby gardeners is the creeping savory (Satureja spicigera). This style is specialsuitable for those who want to use savory as a ground cover. Creeping savory is particularly good for use in rock gardens or for greening walls, for example. Of course it is also suitable for seasoning.
Plant Savory
Savory should only be sown or planted when frost is no longer to be expected. If you want to start sowing savory earlier, you can plant it on the windowsill or under glass from the beginning of April.
It is best not to sow savory directly into the garden bed until mid-May, when the ice saints are over. It is also not time until mid-May to plant early or bought seedlings in the garden.
Savory - regardless of whether it is summer or mountain savory - prefers it sunny and warm. It is therefore important that the choice of location is made accordingly. The soil should be loose and permeable. In addition, savory herbs love calcareous soils, so the occasional bit of ground eggshell or wood ash is good for them. Only the nutrient requirements are different for mountain and summer savory. While the annual savory likes it rich in nutrients and humus, mountain savory prefers lean and nutrient-poor soil.
When should you plant savory?
- Advance: from the beginning of April
- Plant outdoors: mid-May
- Direct sowing outdoors: mid-May to August
Where do you plant savory?
- Sunny and warm location
- Loose and permeable soil
- Like lover
- Summer savory: nutrient-rich and humus-rich soil
- Mountain savory: lean and nutrient-poor soil
Tip: Good bed neighbors for savory are of course beans of all kinds, such as kidney beans (Phaseolus vulgaris) or broad beans ( Vicia faba). But also next to onions (Allium cepa), beetroot (Beta vulgaris subsp. vulgaris var . conditiva), strawberries (Fragaria x ananassa) or lettuce (Lactuca sativa var. crispa) goes very well with savory. To sow or plant savory, follow our simple step-by-step savory planting guide:
- For growing: fill pots with soil - for example with Plantura organic herbal soil
- Savory needs light to germinate: Cover the seeds max. 1 cm with soil
- Germination time: 3 to4 weeks
- For sowing and planting in the garden: prepare the bed
- Enrich the soil with a fertilizer with an organic long-term effect such as the Plantura organic universal fertilizer
- Lean the soil with sand/pumice/zeolite depending on the type of savory
- Create plant grooves or sow seeds
- Row spacing: 30 cm
- Planting distance: 25 cm
- Water well
- Separate if necessary after emergence
Tip: Savory can also be grown in pots on the windowsill, balcony or terrace. Good soil is the be-all and end-all for growing in pots. Our Plantura organic herb soil offers your savory and other herbs the best conditions to grow well. A drainage layer is also important to prevent waterlogging. You can use expanded clay or potsherds for this, for example.
Propagating Savory
While summer savory can be propagated generatively, i.e. by seeds, mountain savory must be propagated vegetatively. This is done by cuttings or by division. Cuttings are best cut in July or August. To do this, select half-lignified cuttings and plant them in cuttings substrate. By the way, this works with summer and mountain savory.
Spring is the best time to divide. Large savory specimens can be dug up with a spade and divided. Only mountain savory can be propagated by division.
If you don't want to buy new seeds for your summer savory every year, you can win them yourself. To do this, the plant must be able to flower and then form seeds. Ants are responsible for pollinating summer savory. These should not be chased out of the herb bed. Summer savory flowers from July to October - after that the seeds ripen and can be harvested. The collected seeds are cleaned and stored in a dark, cool and dry place. Next year they will be ready to sow.
You can find out more about the propagation of cuttings in our special article.
Tip: As summer savory loses its vigour, we recommend replacing the plants every two to three years.
Caring for Savory
Savory is extremely undemanding in every respect and hardly takes any work. Just remove the weeds regularly by weeding or create a layer of mulch. The rainwater should be for theWater supply of the savory is sufficient, only potted plants have to be watered regularly. Even during longer periods of drought, the herb is happy about water.
Fertilize your savory once a year in spring. A fertilizer with an organic long-term effect or compost is best suited for this. Our Plantura organic universal fertilizer protects nature, has a lasting effect and contains all the nutrients your savory needs. It is best to cut back all types of savory by about ten centimeters shortly before flowering, around July. This stimulates the plant to grow again so you can harvest again.
How to care for savory?
- Savory is frugal frugal and easy to care for
- Remove weeds and loosen the soil
- Only water during prolonged heat and drought
- Fertilize once in the spring with a fertilizer with an organic long-term effect - for example the Plantura organic universal fertilizer - or with compost
- Shorten by approx. 10 cm before flowering; this promotes stronger leaf growth
Winter savory
Is savory actually hardy? That depends on the type of savory. Winter savory is hardy. However, the herb comes from the Mediterranean region and can only survive the winter well up to hardiness zone 6 (-20 °C) without protection. In colder areas it should be protected from frost. The bed can be covered with brushwood or straw. Mountain savory always needs protection in the pot in winter, because the soil in the planter can freeze through quickly. It is therefore better to place your mountain savory in a pot in a cool, bright and frost-free shed or in the stairwell in winter. Summer savory unfortunately does not survive the winter and has to be sown or planted again every year.
Harvest Savory
When do you harvest savory? And how do you go about it? Savory can be harvested before and during flowering. The essential oil content of the leaves is at its highest before flowering. This means the herb is at its most aromatic. During flowering, the aroma fades a bit. This can be of particular use to those for whom mountain bean roux is actually too hot and strong. As the name suggests, summer savory is harvested only in summer and well into autumn. Mountain savory can be harvested almost all year round. It is only dormant for a few months in winter.
For harvesting savory, use scissors or sharp onesknife at hand. Now the stalks of the mountain savory are cut off by half. With summer savory, you can cut the stalks just above the ground. Savory connoisseurs then bundle the shoots together during harvest. This will make drying or freezing easier later.
When and how is savory harvested?
- Harvest before and during flowering, as this is when the essential oil content is greatest
- Summer Savory: July to October
- Mountain savory: almost all year round
- Cut fresh shoots just above the ground (summer savory) or halfway (mountain savory) with scissors or a sharp knife
Store and preserve savory correctly
How can I store and preserve savory? And should I dry or freeze savory with it? We will answer these questions in the next section.
Dry Savory
Savory even gains flavor and aroma through drying. Our step-by-step instructions will show you how easy it is to preserve your savory by drying it.
Dry Savory: Step-by-Step Instructions
- Bundle and tie the harvested savory stalks together.
- Hang the bundles upside down, preferably in the dark at 20 - 25 °C, until they can be easily crushed.
- Alternatively, spread out on baking paper and air dry in a dark place at 20 - 25 °C.
- Hang or leave until the leaves are completely dry.
- After drying, detach the leaves from the stems.
- Place in a light and airtight container.
Freeze Savory
Can you freeze savory? Yes! In addition to drying, freezing is another way of preserving savory. You can freeze fresh savory as well as already dried savory. Either pluck the leaves from the stems and freeze them or freeze whole bunches. They can then be used whole later for cooking. Savory can also be frozen very well with vegetables.
Tip: You should freeze savory for a maximum of four months, because the aroma and the ingredients evaporate over time.
Uses and medicinal properties of savory
All questions aboutWe will now answer the following about the use and healing properties of savory.
How does savory taste?
Savory tastes aromatic and spicy. Mint and pepper notes dominate. It can taste slightly spicy and many people are reminded of the taste of thyme.
Can you eat savory raw?
Savory can be eaten fresh without any problems. However, unlike many other herbs, savory is much more aromatic when dried than raw.
How do I use savory?
The aromatic herb can be used in a variety of ways in the kitchen. First of all, savory is used as a spice and of course goes well with all kinds of bean dishes. But not only beans taste good with savory. Try it to flavor antipasti, in dressings, sauces, with boiled potatoes, in herb quark or cream cheese or with egg dishes. Savory in the soup is of course also a classic.
Does savory have medicinal properties?
As early as the Middle Ages, savory was used as a medicinal herb. Digestive problems in particular were treated with it. Beans and other legumes are not easy to digest. To prevent unpleasant gas formation in the stomach, the positive effect of savory was discovered early on; it has always been eaten together with legumes. Savory tea can be used as a home remedy for coughs, diarrhea and cramps. In addition, savory has antibacterial properties.
Herbs like savory are particularly good in a homemade herb snail. In this video we show you how to build your own herb snail in just 10 minutes.