Savory is one of the light germs, which means that the seeds only germinate when exposed to light. So they must not be covered with earth. Instead, they are pressed a little to the ground after sowing.
also read
- Harvesting the savory
- The flower of the savory
- How does savory overwinter?
Since the seeds are very small, it is not easy to distribute them evenly over a surface. A small strainer from the kitchen can make this work easier for you. Children's sieves from the sandpit are often too coarse for this task.
Buy seeds
You can get savory seeds in nurseries and seeds, but also in garden centers or supermarkets. They are often very inexpensive. However, if you are looking for something special, you should try it in a specialist shop. You may also find rarer foreign varieties here.
If the sown seeds are not fresh, they may not germinate or only sparingly. Unfortunately, this can also happen to you if you have bought seeds. If possible, pay attention to the packaging or use-by date of the seeds you buy. If there is no date on the bag, you better keep your hands off it.
Obtain seeds from your own savory
You can also use your own seeds. To do this, you need your savory bloom permit. The seeds then develop later. Collect these and use them in the coming year. Then they are still fresh and germinable and the sowing promising.
Often the flowering herb comes together by itself. Then leave the small plants in this place until they are strong enough to survive transplanting undamaged and then give them one beautiful sunny place.
The essentials in brief:
- only use fresh seeds
- a sieve can make sowing easier
- Do not cover light germs with soil
- Germination time 2 - 3 weeks
Tips & Tricks
If you like variety, then sow both summer savory and mountain savory. The herbs differ from each other not only visually but also in taste.
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