Winter savory (Satureja montana) is a semi-evergreen herb from the Mediterranean region of Europe and Africa. It grows wild on rocky hillsides in alkaline soil, and is also popularly cultivated in herb gardens or ornamental borders. Fresh or dried, it can be a good flavoring herb with meats and beans.
I. Appearance and Characteristics
Satureja montana (winter savory or mountain savory), is a perennial, semi-evergreen herb in the family Lamiaceae, native to warm temperate regions of southern Europe, the Mediterranean, and Africa. It has dark green leaves and summer flowers ranging from pale lavender, or pink to white. The closely related summer savory (Satureja hortensis L.) is an annual plant.
It grows to between 10 and 40 cm (4 and 16 in) tall. The leathery, dark green leaves are opposite, oval-lanceolate or needle-like, 1–2 cm long and 5 mm broad. The flowers appear in summer, between July and October, and range from pale lavender or pink to white. The flowers are smaller than summer savoury flowers. It contains carvacrol, a monoterpenoid phenol.
The herb was first published by Carl Linnaeus in his book Species Plantarum on page 568 in 1753. The Latin specific epithet montana refers to mountains or coming from mountains, leading to the common name ‘mountain savory’.
There is evidence of its use about 2000 years ago by the ancient Romans and Greeks.
Winter savory is easy to grow and can be used as a culinary herb garden edging plant. It requires six hours of sun per day and well-draining soil. In temperate climates it becomes dormant in winter, putting out leaves on the bare stems in the spring. While dormant, it should not be cut back; stems which appear dead will leaf-out again. Winter savory is hardy and has a low-bunching habit.
It is hardy to USDA Zone 4 and can be propagated from softwood cuttings. Winter savory is used as a companion plant for beans, keeping bean weevils away, and is also planted with roses to reduce mildew and aphids.
S. montana ‘Nana’ is a known dwarf cultivar. S. montana ‘Prostrate White’ is a small white flowered form.
II. How to Grow and Care
Sunlight and Soil
Ensuring full sun exposure and planting in well-draining soil, as winter savory thrives in these conditions.
Watering
Winter savory thrives in well-drained soils, indicative of its Mediterranean origins where it experiences dry summers and mild winters. It is drought-tolerant, preferring occasional deep watering to frequent light sprinkles. Accordingly, winter savory should be watered twice a week to maintain optimal moisture levels without over-saturating the soil. Given that winter savory is an evergreen perennial herb, it’s more commonly grown outdoors where it can benefit from natural rainfall patterns, yet still requires supplemental watering during prolonged dry spells.
Fertilizing
For winter savory, optimal growth requires fertilization with high phosphorus and potassium fertilizers, enriching soil and bolstering flower production. Apply quarterly during growing seasons, sparingly to avoid root burn, ensuring a dose suitable for plant size. With seasons, adjust application – reducing in dormant winter phase. Incorporate fertilization post soil testing for tailored nutrient balance. Dilute fertilizer to prevent overdose and wear gloves for safety. A targeted approach benefits both novice and skilled gardeners in cultivating vigorous winter savory.
Propagation
Winter savory can be propagated by seed, stem cuttings and division.
- From Seed
Sow seeds indoors 4 to 6 weeks before your last frost, sowing lightly on the surface of trays containing a prepared starting medium. Don’t cover them with soil, as they need light to germinate. You should notice seeds sprouting in 10-14 days.
Keep the soil moist but not wet. When the seedlings have at least four sets of true leaves, transplant to containers or the herb garden – provided there’s no risk of frost. Handle gently to reduce transplant shock.
- From Stem Cuttings
For propagation via cuttings, take 4- to 6-inch cuttings in spring or fall, and strip the leaves from the bottom 2 inches.
Dip the cut ends into a powdered rooting hormone and place them in small pots of wet sand, or a prepared seed starting mix amended with 1/3 sand.
Once roots have formed, in about 4 to 6 weeks, transplant into the garden or larger containers.
- By Division
Root division is also an option, and it’s a good choice for aging container-grown plants that need to be rejuvenated.
In spring, remove plants from their containers and trim away about a third of any wrapped or bound roots.
Divide the root ball into thirds or quarters, ensuring that each section has a healthy piece of root and stems with green leaves attached.
Remove one-third of the top growth, and trim away any dead or damaged stems and leaves.
Replant in containers or directly into the garden.
Transplanting
Transplanting winter savory is most favorable during the ‘cooler months’, our ideal suggestion, as it helps the roots settle before summer hits. Ensure to place it in a well-drained sunny location for optimal growth. Remember, avoid over-watering to prevent root rot!
Repotting
Winter savory, a compact, fragrant herb, thrives best repotted every 2-3 years to replenish nutrients. Optimal repotting should be done in early spring, enabling robust growth in its active season. Use a medium-sized pot that allows room without being oversized. Post-repotting, ensure well-drained soil and consistent watering to encourage recovery and maintain health. No excessive care is necessary; winter savory is relatively low-maintenance.
Pests and Diseases
So easy to care for, S. montana plants have no serious disease problems to report, and most pests tend to avoid it. Leafhoppers, spittlebugs, and spider mites can make occasional appearances, but the damage that they may cause is generally insignificant.
III. Uses and Benefits
- Ornamental uses
Winter savory is happy growing in containers, herb or kitchen gardens, and rockeries, or tucked into walls in vertical garden planters.
Because of its tolerance for drought and poor soil, it makes a good choice for rocky banks or slopes. It also makes an aromatic edging plant for beds and borders.
And as an excellent companion, it can be planted liberally in vegetable and flower beds as a pest repellent.
- Medicinal uses
Winter savory has been purported to have antiseptic, aromatic, carminative, and digestive benefits. It has also been used as an expectorant, and in the treatment of bee stings or insect bites through the use of a poultice of the leaves. The plant has a stronger action than the closely related summer savory.
Taken internally, it is said to be a remedy for colic and a cure for flatulence, whilst it is also used to treat gastro-enteritis, cystitis, nausea, diarrhoea, bronchial congestion, sore throat and menstrual disorders. It should not be prescribed for pregnant women.
Therapeutic-grade oil has been determined to inhibit the growth of Candida albicans.
The plant is harvested when flowering in the summer and can be used fresh or dried. The essential oil is an ingredient in lotions for the scalp in cases of incipient baldness. An ointment made from the plant is used externally to relieve arthritic joints.
In traditional herbal medicine, summer savory was believed to be an aphrodisiac, while winter savory was believed to inhibit sexual desire (an anaphrodisiac). French herbalist Maurice Messegue claimed that savory was ‘the herb of happiness’.
- Culinary uses
In cooking, winter savory has a reputation for going very well with both beans and meats, very often lighter meats such as chicken or turkey, and can be used in stuffing. It can also be used in soups and sauces. It has a strong flavor (stronger than summer savory) while uncooked but loses much of its flavor with prolonged cooking. It can be added to breadcrumbs as a coating for various meats including trout.
- Other uses
The Saturejas have been traditionally used to strew on the floor since the medieval times, as aromatic herbs that reduce insects.
IV. Harvesting and Storage
As a perennial, leaves can be picked year-round, although the flavor is typically best during the summer.
Harvest sprigs in the morning, after the dew has dried – this is when their essential oils are most potent and flavorful.
Cut from mature stalks only, leaving at least half of the stalk intact for future growth.
Store the fresh sprigs in a small jar of water until you’re ready to use them, kept out of direct sunlight. Or, place them in the refrigerator where they will stay fresh for 10 to 14 days.
The flavor is best when it’s used fresh, but you can also dry your harvest for longer term storage.
To dry, bundle stems with kitchen twine and hang them in a cool, airy spot out of direct sunlight. Or, place the stems in your food dehydrator at its lowest setting, 95 to 115°F for 1 to 2 hours.
Don’t have a dehydrator? You can learn about the best models from our sister site, Foodal.
Once they are dry, gently strip the leaves from the stems and store whole leaves in an airtight container in a cool, dark cupboard. Stored properly, dried leaves will last 3-4 years.
To retain the best flavor, crush fresh leaves just before using.
Fresh sprigs can also be used to infuse and flavor cooking oils and vinegars.