The Culinary herb Satureja can be either grown as an hardy annual or as Perennial Satureja (Winter Savoury).
This page is dedicated to the annual variety known as Summer Savory.
Annual Satureja species range from 15 to 90 cm (6 to 36 inches) in height. They bloom from the middle of summer to autumn, with small double lipped tubular flowers of purple or white.
However, it is usually the fragrant greyish green oblongish leaves that Satureja plants are grown for.
The leaves of Summer savory have a peppery taste, and can be harvested at any time and used fresh.
If you want to dry the savory leaves, then it is best to harvest before flowering has occurred (start of summer), or after it has finished (autumn).
It is best to remove stalks and leaves, place in a paper bag, hang upside down, allow to dry, then store the summer savory leaves in a Tupperware container.
Common Names: Savory: Summer; Winter; Serpentine. Chilean Shrub Mint, Wild Basil, Yerba Buena.
Life Cycle: Hardy annual. Hardy perennial.
Height: 6 to 24 inches (15 to 60 cm).
Native: Americas, Europe.
Growing Region: Annual: zones 3 to 10. Perennial: zones 6 to 9
It is best to sow Summer savory and other annual Satureja plants outdoors every four weeks to ensure a wide time-range in which to harvest fresh leaves.
The seeds of Summer savory should be sown on the soil surface, from just after the last frost at about 15 cm (6 inches) apart.
Ideally they should be grown in a sunny area that has good drainage, and a light yet rich soil.
Annual Satureja plants can also be started off indoors, sow the seeds into peat pots about a month before putting out (after the last frost of spring).
It should take about two weeks for Savory to germinate at 15 to 20 degrees centigrade (59 to 68°F).
It is very easy to look after the Summer savoury plants outdoors, give them a light watering if the soil dries out.
If growing Satureja herb indoors, then be sure that they get at least six hours of sunlight, and water them every time the soil dries out (do not water regularly).
The Satureja genus, also known as Savory, consists of about 30 to 40 species.
Indeed, members of the Satureja genus make excellent garden plants, known for their attractive foliage, delicate flowers, and aromatic qualities. They're also popular in herb gardens.
Satureja hortensis (Summer Savory) and Satureja montana (Winter Savory) are the species most frequently grown due to their culinary uses.
Yes, Satureja plants are known for their aromatic leaves which are often used as a culinary herb for their peppery flavor.
Satureja plants prefer full sun and well-drained soil. They can be grown in a wide range of zones but perform best in zones 5-8.
Currently, Satureja is not considered invasive in the USA. Always check with your local extension service for specific regulations in your area.
Satureja plants can be removed by hand-pulling, ensuring that the entire root system is removed to prevent regrowth. For larger plants, a gardening fork can be used.
The Satureja genus, encompasses annual and perennial herbaceous plants and subshrubs, native to warm temperate regions of the world. Known for their strong, peppery flavor, they are often used in cooking and as a traditional medicinal herb.
To grow Satureja, plant seeds or cuttings in early spring in well-drained soil. They prefer full sun and a regular watering schedule, without allowing the soil to become waterlogged. Once established, savories require little maintenance aside from regular harvesting to promote bushy growth.