Growing Summer Savory

Sow seed outdoors from the middle of April until the middle of June. Note that this plant really grows much better from an outdoor sowing rather than starting it indoors. I found that starting it in a greenhouse tended to give you weaker stems and rank growth rather than a nice-looking and strong growth in the garden.

Plant approximately six seeds to the inch and barely cover them to ensure they are in contact with the damp soil. Bury them too deeply and you simply kill them. Firm the soil over the seed once they are sown. Thin the resulting seedlings (10-14 days for germination) to one every six inches. Sow every three weeks to ensure you have a steady supply for the kitchen and drying.

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I shouldn’t have to tell you that growing summer savory in anything but full sunlight will not give you a very good plant. And it does like a moderately fertile soil for best growth. You’ll know if you’ve got the fertility right because too much or too little will give you a rank growth (and one that will flop over later in the season)

You may indeed wind up growing savory for the blooms. In late summer, they are literally covered with tiny light pink blooms.

To harvest your growing summer savory, just before the plant opens its flowers, pick off the top six to eight inches of the plant. Dry the stems thoroughly and rub off the leaves and flower buds for herbal use.

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