Grow Savory Herb – Satureja – Winter Savory & Summer Savory
Two savories are commonly grown — the annual summer-harvested species, Satureja hortensis, and the almost evergreen, shrubby, perennial winter species, Satureja montana.
Summer savory herb has a milder, sweeter flavour but bothare used in the same way for flavouring soups, stews, pork, salads, and other dishes.
Winter savory herb makes a fine dwarf edging plant for a border. Both are easy to grow, summer savory from seed and winter savory from pot-grown plants. Both attain a height of up to 300 mm (12 in), but winter savory has a more spreading, bushy habit than the summer species.
Sow summer savory in April, either in a garden plot where it is to grow or in pots. Sow two or three seeds at each growing point and thin them later to leave the strongest. In the plot the plants should be spaced 150 mm (6 in) apart. Lightly cover the seeds with and water them in but do not oversoak.
Winter savory, unlike the summer form, is an almost evergreen perennial, useful when few other fresh herbs are available.
Plant out pot-grown winter savory in April or September, spacing the plants 250 mm (10 in) apart. Both species prefer a good, fairly light, well-drained soil in a sunny site. Start pot-grown summer savory in 90 mm (31/2 in) pots of John Innes potting compost No 1 and pot on later to 125 mm (5 in) pots using John Innes No 2 or 3. Keep the compost moist at all times.
French tarragon is an especially good herb for flavouring bland dishes. It can readily be grown in pots or tubs.
Harvest the sprigs when required. Winter savory can be harvested almost the whole year, and summer savory from June onwards. Winter savory plants should be cut back in early spring to encourage fresh young growth to develop.
Soil: Good, light, well-drained
Sow: Summer savory in March
Plant: Summer savory in April; winter savory in April or September
Harvest: Summer savory from June to late autumn; winter savory most of the year