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Satureja Hortensis (Summer Savory)

Summer savory is one of about thirty different herbs in its genus that are called savories. This includes its so-called counterpart, winter savory (satureja montana). Summer savory is named accordingly because it is not frost hardy. Summer savory is used in the kitchen similarly to sage, especially as a poultry seasoning. It is a favorite in French, German, Italian, and Bulgarian . For its sweeter flavor, summer savory wins over winter savory.

Medicinal Uses

Summer savory has been used for medicinal as well as for cooking purposes for centuries.The herb can be made into a steam bath to clear lungs, and it reportedly acts as a digestive aid. As such, it is used as an herbal remedy for diarrhea, cramps, nausea and intestinal problems. It was also reportedly used in Iranian folk medicine as a muscle and bone pain reliever and is said to have anti-inflammatory properties.

Other Uses

The essential oil from the flowering shoots is used extensively in perfumery, giving a particular quality to the fragrance. When grown near beans it repels insect pests

Genus : Satureja hortensis
Type : Hardy Annual Common
Name : Summer Savory
Soil Type : Fertile
Site : Full Sun, Part Shade
Moisture : Well-drained
Height : Up to 40cm (16in)
Spacing : 30cm (12in)
Planting : Sow under cover March, or direct sow April-July.

Growing Information: 

Germinates well, grows quickly and vigorously. Has a great flavor reminiscent of black pepper, especially when dried. It even makes a nice wall decoration when dried.

The seeds should be sown shallowly in a moist well-draining soil. They are usually sown directly outdoors in the spring when the danger of frost has passed. Sow either in the ground or in containers. Look for a location with good sun, and maintain the plants in clumps that are spaced 6-10 inches apart. Harvest the foliage when the plants are in flower. You can have successive plantings in the same season. It is common for germination to be slow.