Summer savory (Satureja hortensis) may not be as well-known as some of its herb counterparts, but it’s a serious asset to any herb garden. Keep reading to learn more about growing summer savory herbs, including summer savory plant care.
I. Appearance and Characteristics
Summer savory (Satureja hortensis) is among the best known of the savory genus.
This herb has lilac tubular flowers which bloom in the northern hemisphere from July to September. It grows to around 30 to 60 cm (1 to 2 ft) in height and has very slender, bronze-green leaves.
The plant is called Bohnenkraut in German, bonenkruid in Dutch, sarriette in French, santoreggia in Italian, segurelha in Portuguese, ajedrea in Spanish, θρούμπι (throúbi) in Greek, cząber in Polish, чубрица (chubritsa) in Bulgarian, cimbru in Romanian, borsikafű in Hungarian, чубар (čubar) in Serbian, чабер (chaber) in Ukrainian, and жамбил (jambil) in Uzbek.
Summer savory is native in Southeastern Europe and Asia. In Europe, the herb is native in Italy, the former Yugoslav territories and Albania and the Crimea. In Asia, summer savory is native in Kazakhstan, the western Himalayas and Xinjiang. The herb has been introduced to North America (Canada, Cuba, Dominican Republic, Illinois, New York, Texas, Vermont and Wisconsin) and to more regions across Europe (Baleares, Belgium, Bulgaria, Corse, Czech Republic, Denmark, east and south European Russia, France, Greece, Portugal, Romania, Slovenia, Slovakia, Spain, Switzerland, Ukraine) and Asia (Bahrain, India, Mongolia, Primorye, Qatar, United Arab Emirates, Uzbekistan). In addition, the herb is doubtfully present in the region of South Caucasus and Turkey.
Summer savory can grow from propagated seeds in a moderately fertile environment, usually in a rich, light soil, as they usually take longer to germinate. Usually, this species prefers dry gravel and stone slopes of up to 1500 meters as their habitat. This herb can be grown in pots, ornamental borders and herb gardens and is an excellent companion plant that can deter aphids when grown next to broad beans.
Summer savory grows wild but it is also beneficial for the garden ecosystem since it attracts furious pollinators. Because of its tubular flower shape, the nectar is encapsulated in the flower which makes it hard to reach for pollinators. The main pollinators of summer savory are bees, bumblebees, wasps, Bombyliidae and hoverflies, which support plant reproduction and seed production. Diaspores are the seeds which are dispersed by ants through a process known as myrmecochory.
The flowers of summer savory are more modest in appearance and, just as with chamomile and thyme, tend to attract a greater number of beneficial insects compared to for example roses and chrysanthemums that are often favored for their beauty. This makes it an option for gardeners looking to encourage biodiversity and provide food for these crucial pollinators while also being easily cultivated from seed or cutting.
The early spring seedlings are often topped for fresh use in June. When the plants are in flower, they may be pulled up and dried for winter use. Summer savory can be collected when the plant reaches around 15 centimetres in height and when it is in full flowering stage. It reaches that point after approximately 75–120 days. To promote further growth the tops should be regularly trimmed. For storage, the plant needs to be dried by hanging it up in little bundles. Once dry, the leaves need to be removed in order to store them in sealed jars and once the seeds brown, they can be preserved with a desiccant in a similar airtight manner.
The plant only lives for a single summer which makes it an annual plant.
II. How to Grow and Care
Sunlight
Summer savory thrives best in optimal light conditions of full sun, receiving ideally 6-8 hours of direct sunlight daily. It has a moderate tolerance for partial sun but displays reduced vigor and may produce less foliage and fewer flowers. The full sunlight exposure maximizes photosynthesis, promoting robust growth and optimal health. While summer savory can manage in partial shade, the lack of light can lead to legginess as it stretches towards the light. Therefore, for outdoor cultivation, it’s recommended to plant summer savory in positions where it can enjoy uninterrupted sunlight for the better part of the day. No specific indoor locations are required, as summer savory is primarily an outdoor plant.
Watering
Originating from a warm and temperate climate, summer savory has adapted to regular but moderate watering patterns. This herb thrives in well-drained soil, exhibiting a preference for consistent moisture without being waterlogged. Watering every week is optimal to mimic its natural environment’s hydration cycle. Summer savory is commonly cultivated outdoors, where it can benefit from the growing season’s rainfall patterns, ensuring that its water needs are met naturally while avoiding the stagnation of excess moisture typical in indoor settings.
Soil
Summer savory thrives in full sun in moderately fertile, preferably alkaline, dry to medium, well-drained soils. It is drought tolerant once established.
Fertilizing
For summer savory, optimal fertilization involves using balanced nutrition fertilizers, supplemented with high nitrogen varieties during peak growth. Apply a diluted fertilizer solution every two to three weeks during the growing season to enhance growth and foliage production. A lighter application is recommended during the dormant period. Care should be taken to avoid over-fertilization, which can harm summer savory. Use about a teaspoon of granular fertilizer per plant, ensuring even distribution around the base and thorough watering to distribute nutrients. Adjust feeding based on plant response throughout the seasons.
Pruning
Cut down the whole plant before flowering and dry the leaves.
Propagation
Summer savory propagates easily by sowing seeds in Spring. It requires minimal effort and signs of successful propagation include germination and healthy seedling growth. Ensure well-drained soil and proper spacing to encourage optimal growth.
Transplanting
Opt for a balmy post-frost period to transplant summer savory, guaranteeing robust growth in well-drained, sunny spots. If required, acclimatize summer savory to outdoor conditions to bolster resilience.
III. Uses and Benefits
- Ornamental uses
Summer savory is a deer-resistant plant prized by gardeners for its aromatic lance-shaped deep green leaves and petite white flowers clustered in small whorls which attract bees. It is suitable for herb, cottage, and city gardens; either as a small styled hedge or within borders.
- Medicinal uses
The use of summer savory dates back to being used by the Romans for traditional medicinal remedies and it has since been used by many other cultures to treat symptoms such as cramps, stomach pains, nausea, indigestion, and more.
Studies such as “In Vitro Antibacterial, Antifungal, and Antioxidant Activities of the Essential Oil and Methanol Extracts of Herbal Parts and Callus Cultures of Satureja Hortensis L.” and “Antispasmodic and Anti-Diarrhoeal Effect of Satureja Hortensis L. Essential Oil.”, along with others, have proved that there is a relationship between the plant and its curing properties.
These properties are due to the chemical composition and the presence of steroids, essential oils, flavonoids, and other components, which have anti-inflammatory, antispasmodic, sedative, antioxidant, and antimicrobial properties.
- Culinary uses
Cuisine
Summer savory is a traditional popular herb in Atlantic Canada, where it is used in the same way sage is elsewhere. It is the main flavoring in dressing for many fowl, mixed with ground pork and other basic ingredients to create a thick meat dressing known as cretonnade (cretonade) which may be eaten with turkey, goose and duck. It also is used to make stews such as fricot, and in meat pies. It is usually available year-round in local grocery stores in dried form and is used in varying proportions, sometimes added to recipes in large generous heaping spoonfuls (such as in cretonnade), and sometimes more subtly (as in beans, for which savory has a natural affinity).
Summer savory is a characteristic ingredient of herbes de Provence. It is also widely used as a seasoning for grilled meats and barbecues, as well as in stews and sauces.
Summer savory is preferred over winter savory for use in sausages because of its sweeter, more delicate aroma. It plays an important role in Bulgarian cuisine, providing a strong flavor to a variety of dishes. Instead of salt and pepper, a Bulgarian table will have three condiments: salt, red sweet pepper, and summer savory. When these are mixed it is called sharena sol (шарена сол ‘speckled salt’).
Summer savory, known as cimbru, is used in Romanian cuisine, especially in sarmale (stuffed cabbage or grape leaf rolls) and in mititei (grilled ground meat rolls).
Alcohol
Regarding its use in alcohol, summer savory is not often used as an ingredient in alcoholic beverages. But with its flavor profile, it is an addition to some artisanal or craft spirits and liqueurs. The herb, known for its pungent piney flavor with peppery hints, could impart a spicy, peppery note to such beverages, potentially complementing other botanicals since it is often compared to a cross between mint and thyme.
Given summer savorys traditional use in vinegar preservation by the ancient Romans, it can be infused in vinegar-based cocktails or used as a garnish to add a subtle, herby touch to certain drinks. In culinary applications, it is also used because of its ability to add a salty and peppery flavor without increasing sodium intake.
IV. Harvesting and Storage
Harvest your summer savory by cutting off the tops when buds are just beginning to form. In order to have summer savory all summer long, sow new seeds once per week. This will allow you to have a constant supply of plants that are ready to harvest. Savory herb plants, both summer and winter types, can provide your garden (and food dishes) with that extra pizazz.
