Savory, both summer and winter varieties, is a valuable herb well-suited to home gardens. Summer savory, or Satureja hortensis, is an annual, thriving in warm, protected spots, while winter savory, Satureja montana, is a hardy perennial adaptable to less specific environments.
Both belong to the Lamiaceae family and share cultivation needs like full sun and well-drained, modestly fertile soil.
Starting savory indoors is recommended about 4-6 weeks before the last frost. The seeds, which are extremely tiny, should be sown on the surface of a damp, sterile starting mix, as they need light to germinate and typically sprout within 10-15 days.
Unlike many herbs, savory doesn’t require bottom heat for germination, making it a bit more straightforward in its early stages.
For both types of savory, avoid using liquid fertilizer, as it can negatively impact growth and flavor. Once the seedlings are robust enough to handle, they should be transplanted outdoors after all risks of frost have passed, with a spacing of about 60 cm (24 inches) between plants. This spacing ensures adequate air circulation and room for growth.
In terms of care, savory requires regular watering, particularly during dry spells, though it is crucial not to overwater. To encourage bushier and more productive plants, pinch back the growing tips once or twice during the growing season. Both varieties benefit from full sun, but in very hot climates, some afternoon shade may help protect the plants.
Harvesting can occur as needed throughout the growing season.
If the plants start to look leggy, cutting them back can promote new growth. Winter savory can withstand colder temperatures and will often persist through the winter in milder climates.
Savory plays a beneficial role in companion planting. It attracts honeybees, repels cabbage moths, and when planted near beans and onions, it enhances the flavor of these vegetables, making it a multifunctional addition to any garden.