Savory — Growing reference
| Scientific name | Satureja hortensis |
|---|---|
| Seed germination (days) | 10–14 |
| Soil temperature for germination (°C) | 15.6–21.1 |
| First harvest or flowering (days) | 60–75 |
| Measured from | Seed |
| Plant spacing (cm) | 30.5–38.1 |
| Mature height (cm) | 30.5–45.7 |
| Mature spread (cm) | 30.5–45.7 |
| USDA hardiness zones | 2–11 |
| Light | Full sun |
| Water | Low |
| Sowing method | Direct sow |
Growing directions
Sow seeds directly on the surface of well-drained, lean to moderately fertile, neutral to slightly alkaline soil in full sun after last frost; summer savory germinates quickly in warm conditions and thins to 12–15 inches apart for best branching. It has a peppery, thyme-like flavor with slightly more intensity than its perennial relative winter savory, and it is the classic herb for seasoning fresh or dried beans (in German it is called Bohnenkraut, bean herb), as well as poultry, sausages, stuffings, and herb vinegars. Harvest regularly by cutting stem tips to keep plants bushy and delay flowering, as flavor declines after bloom; leaves are most aromatic just before the small pink or white flowers open. Dry whole sprigs tied in small bundles in a warm, well-ventilated place — summer savory dries well and retains excellent flavor.
Source and local conditions
Typical planning ranges from OpenPlantDB (CC0). Cultivar, climate, season and growing method can change these values. Confirm the seed label and local guidance before planting.
Source & verification
OpenPlantDB · CC0