Savory: tips for planting, care & drying

Where and when do you sow savory? How do you go about harvesting? And can you freeze or dry savory? We reveal everything about planting savory in your own garden.

Savory (Satureja) must not be missing in any herb bed. The aromatic herb has always been valued for its delicious taste and also for its healing properties. It is undemanding and thrives in pots, on the balcony or in the garden without much effort. Where it originally came from, how best to grow, care for, propagate and harvest it; and how it is used in the kitchen, we have summarized for you in this article.

Savory belongs to the mint family (Lamiaceae) and is related to other Mediterranean herbs such as

thyme (Thymus vulgaris), oregano (Origanum vulgare) or rosemary (Rosmarinus officinalis). Savory originally comes from the Mediterranean region and the Black Sea. Already the Romans used savory in the kitchen and also as a medicinal herb. Today it is widespread throughout Europe and still occurs wild in southern Europe. It is also grown in South Africa, India and North America. Flowering savory herbs are also used by bees of various kinds, which is why the delicious herb in combination with a bee pasture is doubly useful.

During summer savory (Satureja hortensis) grows as an annual herbaceous plant, mountain savory (Satureja montana) an evergreen subshrub. Summer savory grows up to 25 centimeters high, mountain savory even up to 70 centimeters. Both form a strong main root. The upright growing stalks quickly become woody, and in summer savory they also shimmer purple. The leaves of both species are narrow, linear-lanceolate and dark green. Depending on the variety, savory flowers in white, pink or violet. Summer savory flowers from July to October, mountain savory from June to September.

Types and varieties of savory

There are over 35 species in the genus of savory herbs. Of particular interest for cultivation are three types, which we will present to you below.

summer savory

Probably the most cultivated and best-known of the savory herbs is the summer savory. It is also known under the names "garden savory" or "real savory". The flavor of this species is aromatic and spicy, but not overly harsh. Summer savory is an annual and must therefore be resown every year. We would like to present some interesting varieties for cultivation in your own garden or in pots below:

• 'Aromata': Very vigorous and aromatic.
• 'Compact': Characterized by compact growth and a great aroma.
• 'Cyrano': Up to 50 cm high, particularly large and broad leaves.
• 'Safira': Aromatic and vigorous.
• ‘Pikanta’: Peppery taste, compact and bushy.
• 'Saturn': Has a particularly large number of large leaves that are rich in essential oil.

mountain savory (winter savory)

The second known type of savory is mountain savory. Because of its winter hardiness, it is also called winter savory. It is frost-tolerant, can be cultivated for several years and is characterized by its particularly intense taste, which is not too strong for a few. That is why mountain savory is hardly ever grown commercially. It is often used only to obtain essential oil, but not as a spice. For hobby gardeners, however, winter savory can be a real alternative or supplement to annual savory, as it is even easier to care for and can last for many years in the garden. It also makes a beautiful ornamental plant in rock gardens and is used as a natural means of controlling seed beetles, powdery mildew and garden aphids.

Tip: A special feature among the mountain savory herbs is the so-called lemon savory. The 'Citriodora' variety looks like mountain savory, but has pink flowers and a much milder aroma. As the name suggests, this special mountain savory variation tastes lemony and is ideal for grilling or marinating vegetables or meat.

Creeping Savory

The third type of savory that could be interesting for hobby gardeners is the creeping savory (Satureja spicigera). This species is particularly suitable for those who want to use savory as a ground cover. Creeping savory is particularly good for use in rock gardens or for greening walls, for example. Of course, it is also suitable for seasoning.

plant savory

Savory should only be sown or planted when frost is no longer to be expected. If you want to start sowing savory earlier, you can do it on the windowsill or under glass from the beginning of April.

It is best not to sow savory directly into the garden bed until mid-May, when the ice saints are over. It is also not time until mid-May to plant early or purchased plants in the garden.

Summer savory or mountain savory – likes it sunny and warm best. It is therefore important that the choice of location is made accordingly. The soil should be loose and permeable. In addition, savory herbs love calcareous soils, occasionally a little ground up eggshell or wood ash so it's good for them. Only the nutrient requirements are different for mountain and summer savory. While the annual savory likes it rich in nutrients and humus, mountain savory prefers lean and nutrient-poor soil.

When should you plant savory?

• Advance: from the beginning of April
• Plant outdoors: mid-May
• Direct sowing outdoors: mid-May to August

Where is savory planted?

• Sunny and warm location
• Loose and well-drained soil
• lime loving 
• Summer savory: nutrient-rich and humus-rich soil
• Mountain savory: lean and nutrient-poor soils

Tip: Good bed neighbors for savory are, of course, beans of all kinds, such as kidney beans (Phaseolus vulgaris) or broad beans (Vicia faba). But also next to onions (Allium cepa), Beetroot (Beta vulgaris subsp. vulgaris var. conditions), strawberries (Fragaria x ananassa) or pick lettuce (Lactuca sativa var. crispa) goes well with savory. To sow or plant savory, follow our simple step-by-step savory planting guide:

1. To prefer: pots with soil - for example with the Plantura organic herbal soil - fill up
2. Savory needs light to germinate: seeds max. Cover 1 cm with soil
3. Germination time: 3 to 4 weeks
4. For sowing and planting in the garden: prepare the bed
5. Soil with a slow release organic fertilizer like this Plantura organic universal fertilizer enrich
6. Depending on the type of savory, thin the soil with sand/pumice/zeolite
7. Lay out planting grooves or sow seeds
8. Row spacing: 30 cm
9. Planting distance: 25 cm
10. Water well
11. Separate if necessary after emergence

Tip: Summer savory can also be grown in pots on the windowsill, balcony or terrace. Good soil is the be-all and end-all for growing in pots. Our Plantura organic herbal soil offers your savory and other herbs the best conditions to grow well. A drainage layer is also important to prevent waterlogging. You can use expanded clay or potsherds for this, for example.

Grow savory

While summer savory can be propagated well generatively, i.e. by seeds, mountain savory has to vegetatively propagated will. This is done by cuttings or by division. Cuttings are best cut in July or August. To do this, select half-lignified cuttings and plant them in cuttings substrate. By the way, this works with summer and mountain savory.

The best time to divide is in spring. Large savory specimens can be dug up with a spade and divided. Only mountain savory can be propagated by division.

If you don't want to buy new seeds for your summer savory every year, you can win them yourself. To do this, the plant must be able to flower and then form seeds. Ants are responsible for pollinating summer savory. These should not be chased out of the herb bed. Summer savory flowers from July to October - after that the seeds ripen and can be harvested. The collected seeds are cleaned and stored in a dark, cool and dry place. Next year they will be ready to sow.

More about the propagation by cuttings you can find out more about this in our special article.

Tip: Since savory loses its vigor over the years, we recommend renewing the plants every two to three years.

Cultivate savory

Savory is extremely undemanding in every respect and requires little work. Just remove the weeds regularly by weeding or create a layer of mulch. The rainwater should be enough for the water supply of the savory, only potted plants have to be watered regularly. Even in longer periods of drought, the herb is naturally happy about water.
Fertilize your savory once a year in spring. A fertilizer with an organic long-term effect or compost is best suited for this. Our Plantura Organic universal fertilizer protects nature, has a lasting effect and contains all the nutrients your savory needs. It is best to cut back all types of savory by about ten centimeters shortly before flowering, around July. This stimulates the plant to grow again so you can harvest again.

How do you care for savory?

• Savory is frugal and easy to care for
• Remove weeds and loosen soil
• Water only during prolonged heat and drought
• In the spring once with a fertilizer with an organic long-term effect - for example the Plantura organic universal fertilizer – or fertilize with compost
• Before flowering at approx. shorten 10 cm; this promotes stronger leaf growth

Winter savory

Is savory actually hardy? That depends on the type of savory. Winter savory is hardy. However, the herb comes from the Mediterranean region and can only survive the winter well up to hardiness zone 6 (-20 °C) without protection. In colder areas it should be protected from frost. The bed can be covered with brushwood or straw. Mountain savory always needs protection in the pot in winter, because the soil in the planter can freeze through quickly. It is therefore better to place your mountain savory in a pot in a cool, bright and frost-free shed or in the stairwell in winter. Unfortunately, summer savory does not survive the winter and has to be sown or replanted every year.

harvest savory

When do you harvest savory? And how do you go about it? Savory can be harvested before and during flowering. The essential oil content of the leaves is at its highest before flowering. This means the herb is at its most aromatic. During flowering, the aroma fades a bit. This can be of particular use to those for whom mountain bean roux is actually too hot and strong. As the name suggests, summer savory is harvested only in summer and well into autumn. Mountain savory can be harvested almost all year round. It is only dormant for a few months in winter.

To harvest savory, use scissors or a sharp knife. Now the stalks of the mountain savory are cut off by half. With summer savory, you can cut the stalks just above the ground. Savory connoisseurs then bundle the shoots together during harvest. This will make it easier to dry or freeze later.

When and how is savory harvested?

• Harvest before and during flowering, as this is when the essential oil content is greatest
• Summer savory: July to October
• Mountain savory: almost all year round
• Cut fresh shoots just above the ground (summer savory) or halfway (mountain savory) with scissors or a sharp knife

Store and preserve savory properly

How can I store and preserve savory? And should I dry or freeze savory with it? We will answer these questions in the next section.

Dry savory

Savory even gains in taste and aroma through drying. Our step-by-step instructions show you how easy it is to preserve your savory by drying it.

How to dry savory: step-by-step instructions

1. Bundle the harvested savory savory stalks and tie them together.
2. Hang up the bundles upside down, preferably in the dark at 20 – 25 °C, until they can be easily crushed.
3. Alternatively, spread out on baking paper and air dry in a dark place at 20-25°C.
4. Leave to hang or leave until the leaves are completely dry.
5. After drying, detach the leaves from the stems.
6. Pour into a light and airtight container.

Freeze savory

Can you freeze savory? Yes! In addition to drying, freezing is another way of preserving savory. You can freeze fresh savory as well as already dried savory. Either pluck the leaves from the stems and freeze them or freeze whole bunches. They can then be used whole later for cooking. Savory can also be frozen very well with vegetables.

Tip: You should freeze savory for a maximum of four months, because the aroma and the ingredients evaporate over time.

Use and medicinal properties of savory

We will now answer all your questions about the use and healing effects of savory in the following.

How does savory taste?

Savory tastes aromatic and spicy. Mint and pepper notes dominate. It can taste slightly spicy and many are reminded of the taste of thyme.

Can you eat savory raw?

Savory can be eaten fresh without any problems. However, unlike many other herbs, savory is much more aromatic when dried than raw.

How do I use savory?

The aromatic herb can be used in a variety of ways in the kitchen. First of all, savory is used as a spice and of course goes well with all kinds of bean dishes. But not only beans taste good with savory. Try it to flavor antipasti, in dressings, sauces, with boiled potatoes, in herb quark or cream cheese or with egg dishes. A classic is of course savory in the soup.

Does savory have medicinal properties?

Savory was used as a medicinal herb as early as the Middle Ages. Digestive problems in particular were treated with it. beans and others legumes are not easy to digest. To prevent unpleasant gas formation in the stomach, the positive effect of savory was discovered early on; it has always been eaten together with legumes. Savory tea can be used as a home remedy for coughs, diarrhea and cramps. In addition, savory has antibacterial properties.

Herbs such as savory are particularly good in one homemade herb snail. In this video we show you how to build your own herb snail in just 10 minutes.