Guide to growing Summer Savory - Annual Satureja
The Culinary herb Satureja can be either grown as an hardy annual or as perennial Satureja. This page is dedicated to the annual variety known as Summer Savory.
Annual Satureja species range from 15 to 90cm in height and flower from the middle of summer to autumn with small double lipped tubular flowers of purple or white. However it is usually the fragrant greyey green oblongish leaves that Satureja is 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), and 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.
How to grow Summer Savory
It is best to sow summer savory outdoors every four weeks to ensure a wider range in which to collect fresh leaves. The seeds of summer savory should be sown on the soil surface from just after the last frost at about 15cm apart. Ideally they should be grown in a sunny area that has good drainage and a light yet rich soil.
Annual Satureja 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 fro savory to germinate at 15 to 20 degrees centigrade.
Caring for Summer Savory
It is very easy to look after the summer savoury plants outdoors, give them a light watering if the soil drys out. If growing the Satureja herb indoors then be sure that they get at least 6 hours of sunlight, and water them every time the soil drys out (do not water regularly).