Plant profile:
- Botanical name: Satureja
- Order: Lamiales
- Genus: Savory herbs
- Family: Mint family
- Growth: Bushy upright subshrub
- Height: 40 to 70 centimeters
- Flowering time: August to September
- Flower shape: Spike-like whorls
- Flower color: White, pink, light purple
- Sheet: Ruler-lanceolate, evergreen
particularities
The summer savory thrives as annual, herbaceous plants. The winter savory, on the other hand, can be biennial or even perennial.
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Origin:
The savory can be found wild on barren soils throughout the Mediterranean, where it grows on dry, stony slopes, on fields and on railway embankments.
Sowing and planting:
to grow savory from seeds, fill in small growing pots at the end of April Sowing soil and simply sprinkle the seeds on it (light germinator). The cultivation in the open is also possible without any problems, but you should wait for the ice saints because the seedlings are sensitive to the cold. After the second pair of leaves appears, they are separated at a distance of thirty centimeters.
Location and maintenance:
Give the savory a warm and sunny place in the herb bed. Alternatively, the robust herb plant feels very much at home in a pot on the balcony.
Floor:
Like many herbs, the savory is very frugal. It prefers a light and, if possible, calcareous substrate. Lean soils are tolerated much better than nutrient-rich soils.
Watering and fertilizing
At best, fertilization is done at the beginning of the growing season in early spring and even then only sparingly with a little compost.
You can also hold back when watering, because the savory is extremely sensitive to too much moisture. The herb, on the other hand, withstands dry phases without any problems.
Harvest and Preservation
Harvest savory just before or during flowering, as this is when the plant has developed most of the aroma. For this purpose, the shoots are cut off just above the ground, tied together and hung to dry in a not too bright, airy place. Then peel off the leaves and store in dark, tightly closing containers.
Tips
You can also freeze savory. To do this, put the twigs cut into pieces in freezer bags. Alternatively, you can pluck the leaves off, put them in portions in ice cube trays, fill up with water and freeze them.