Plant in the spring after all danger of frost has passed in a location that will receive full sun. Space plants 12-18″ apart in rich, light soil that is well-drained. Plant height 12-24″. Does well in containers. Attracts bees and other beneficial insects to the garden.
Savory grows quickly, so regular watering is important. If plants start to lean over, mound soil up around the base.
Savory, Summer satureja hortensis
Summer savory, an annual, is the better known of the savory species. With it slender, bronze-green leaves, it is similar in use and flavor to the perennial winter savory, but the flavor is sweeter. In some countries, summer savory is used in the same way as sage. It pairs well with all types of broad beans and mixed with ground pork and other ingredients, can be used to create a thick meat dressing known as cretonnade. Summer savory is also tasty when added to other vegetables, such as cabbage, tomatoes, green peppers, asparagus, cauliflower, mixed greens, and rice dishes. Try it in scrambled eggs, omelets, dressings, chicken, fish, game meats, beef, or lamb. Summer savory is also an important ingredient in the herb mixture – herbes de Provence.
Try this easy recipe for fresh green beans: snap the ends off of fresh green beans, rinse if necessary. Gently steam them for a few minutes in a double-boiler. Toss them with a mixture of butter and chopped summer savory. Optional: add a little crumbled bacon. Enjoy!
Harvest: use fresh as needed. For long term storage, freeze chopped leaves in water in ice cube trays or cut 6-8″ stems and air dry in bunches or on drying screens. Once leaves are dry, strip from stems and store leaves in an airtight container.
To harvest seed: dark brown or black, nut-shaped seeds appear late summer when blooms are spent. These can be stored in an airtight container, but should be used the next year as they lose their viability.