Summer savory (Satureja hortensis) is an annual herb belonging to the mint family (Lamiaceae) and is prized for its peppery flavor, which makes it a popular culinary herb. It is native to Southeast Europe but has become widely cultivated in gardens and pots around the world for its leaves, which are used fresh or dried to season a variety of dishes, including meats, beans, and sauces.The plant is known for its peppery, slightly spicy flavor, with a hint of marjoram and thyme, making it a versatile herb in cooking.

Summer Savory

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Summer savory thrives in full sun, requiring at least 6 hours of direct sunlight each day to grow vigorously and produce the most flavorful leaves.

It prefers well-draining, moderately fertile soil with a neutral to slightly alkaline pH. While summer savory can tolerate poor soil, it will not do well in heavy, waterlogged conditions.

Water summer savory regularly, allowing the soil to dry out slightly between waterings. Overwatering or allowing the plant to sit in wet soil can lead to root rot, so ensure good drainage.

As an annual, summer savory grows best in warm temperatures and does not tolerate frost. Plant it outdoors after the risk of frost has passed in the spring.

Summer savory requires minimal fertilization. Over-fertilizing, especially with nitrogen-rich fertilizers, can dilute the flavor of the leaves. If needed, apply a balanced, slow-release fertilizer at the time of planting.
Pinch back the tips of the plant to encourage bushier growth and prevent it from becoming leggy. You can start harvesting leaves as soon as the plant is well established and has plenty of foliage.

For the best flavor, harvest leaves in the morning after the dew has dried but before the sun becomes too hot.

Leaves can be used fresh or dried for later use. To dry, hang bunches of savory in a well-ventilated, dark place or use a food dehydrator.

Summer Savory

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