Summer Savory

Summer Savory has a spicy aroma and distinct, peppery flavor, similar to thyme or marjoram, that's milder and less penetrating than its cousin, winter savory.Known for its ability to enhance a variety of dishes, Summer Savory pairs perfectly with beans, grilled meats and barbecues, and vegetables, offering a savory, slightly spicy taste that’s sure to elevate your cooking. Summer Savory is a traditional popular herb in Atlantic Canada, where it is used in a way similar to sage. In addition, it is characteristic ingredient of herbes de Provence in Europe. Summer Savory is also often considered the “bean herb” due to its natural ability to reduce the gaseous effects of beans, making it a must-have for bean lovers. Not only does it provide fresh, flavorful leaves for your meals, but it also dries well, allowing you to preserve it for year-round use. Summer Savory plants have lilac tubular flowers which bloom in the northern hemisphere from July to September. The plant grows 1-2 feet tall and very slender, bronze-green leaves with properties that repel insects.

Also Known As: Satureja Hortensis, Summer Thyme, Garden Savory, Winter Savory, Bean Herb, Savory, Summer Satureja, Pepper Herb, Savory Mint, Creeping Savory.

Plant Name:	Savory, Summer
Latin Name:	Satureja hortensis
Days to Germinate:	14-21
Days to Harvest:	65
Plant Height:	12 - 18 Inches
Spread:	12 - 16 Inches
Growth Habit:	Bush
USDA Zones:	2-11
Lifespan:	Annual
Brand:	TomorrowSeeds
Sunlight:	Full Sun, Partial Shade
Pollination:	Heirloom, Open-Pollinated
GMO:	No
Fungicide-Treated Seeds*:	No
Seeds Packed For**:	2025

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.

Planting Instructions:

Soil Preparation:

Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots.

Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth.

Form rows of soil beds 4-6 inches high and at least 18 inches apart. This formation of ridges will help with drainage.

Planting:

Plant Summer Savory in the spring when the soil temperature is at least 60F, about 2-4 weeks after the last frost in spring.

Starting Indoors: For an earlier harvest, you may optionally start planting indoors in containers 6-8 weeks before the last expected frost date in Spring, keeping seedlings at least 60F. Harden off then transplant seedlings outdoors in a sunny location when the soil temperature is reliably above 60F. To transplant seedlings, prepare a transplant hole outdoors in a sunny location. Remove the plants carefully from the pots or flats and set them in the holes, burying some of the stem in the ground. Pack the soil loosely around the plant and leave a slightly sunken area around each plant to hold water. Water the plants after transplanting.

Directly Sowing: If directly sowing outdoors, plant in spring when the soil warms to at least 60F. For fall crops, direct sow seeds outdoors 8 weeks before the first frost.

To plant, make holes 1/4 inch deep and spaced 8-12 inches apart down the rows of raised beds. Plant 2-3 seeds per hole. If choosing to thin to the strongest plant, determine the strongest and healthiest plant, then remove all other plants, narrowing to a single plant per hole. Cover seeds thinly with soil and water after planting. If you want a continuous supply throughout the fall, you can sow seeds every 2-3 weeks.



12-24 inches

Planting Depth:	1/4 inch
Within-Row Spacing:	8-12 inches	Between-Row Spacing:

Care During the Season:

Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once a week. If there is no rainfall, water 2-3 times a week. Sandy soils may need to be watered more often than heavy clay soils.

Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig to deeply to prevent from cutting the feeder roots.

Fertilizing: Savory does not require frequent fertilization. If plants are smaller than expected, you may optionally apply a light dressing of a complete fertilizer, without letting the fertilizer touch the plants. Water plants after fertilizing.

Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions.

Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions.

Harvesting:

Summer Savory is typically harvested just before the plant starts to flower, when the leaves are at their most flavorful and aromatic. This is usually in late spring to early summer, depending on your growing zone. To harvest, simply use scissors or garden shears to cut the top 4 to 6 inches of the plant, being careful not to remove more than one-third of the plant at a time to allow it to continue growing. If you want to preserve the leaves, you can dry them by hanging small bunches upside down in a cool, dry place with good air circulation. Once dried, the leaves can be stripped from the stems and stored in an airtight container.