Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
Bold, aromatic, and time-honored, Summer Savory (Satureja hortensis) is the annual herb that has seasoned gardens and kitchens for centuries. With its slender, dark green leaves and delicate lilac-white blooms, this Mediterranean native brings both beauty and balance to the garden. Its flavor—peppery, thyme-like, and subtly minty—makes it a staple in traditional European cuisine, lending depth to meats, beans, and hearty stews.
Compact and fast-growing, Summer Savory reaches 12–18 inches tall, forming tidy mounds that flourish in full sun and well-drained soil. Its quick maturity and resilience make it a favorite among both new and seasoned gardeners. Harvest begins just 60 days from sowing, with leaves at their peak before flowering. Pinching back early growth encourages branching and prolongs the harvest season, while the plant’s light fragrance draws pollinators and beneficial insects.
Cultivated since antiquity, Summer Savory was prized by the Romans and medieval herbalists alike—believed to bring warmth, courage, and harmony to the home. Today, it remains an indispensable culinary herb, often featured in Herbes de Provence and bean dishes where its gentle spice aids digestion. Whether grown in the kitchen garden, herb border, or container, Summer Savory offers the gardener a timeless union of beauty, flavor, and tradition—proof that simple herbs can hold centuries of culture in every leaf.
Add content in product metafield custom.planting_care_information.
How to Grow — Summer Savory (Satureja hortensis)
Watering
Provide moderate, consistent moisture throughout the growing season. Water deeply once or twice weekly—just enough to keep the soil evenly moist without waterlogging. Overwatering dulls the flavor and encourages root rot, while drought stress causes leaves to become tough and bitter.
Always water at the base of the plant, avoiding wet foliage that can invite fungal disease.
Tip: Allow the top inch of soil to dry between waterings—savory prefers conditions slightly on the dry side for optimal flavor development.
Fertilizing
Before planting, mix in 2–3 inches of compost or aged organic matter to establish a nutrient base. Summer Savory does not need heavy feeding; excessive nitrogen promotes lush growth but weakens flavor.
If the soil is poor, apply a diluted organic fertilizer (5-5-5) once every 3–4 weeks during early growth. Once the plant begins to flower, stop fertilizing to preserve essential oil content and flavor intensity.
Tip: Less is more—light, balanced nutrition enhances aromatic oils and leaf density.
Weeding & Mulching
Keep the area weed-free, as savory’s shallow root system competes poorly with invasive plants. Apply a 2-inch layer of straw, shredded bark, or compost once seedlings are established to regulate moisture, prevent weed germination, and stabilize soil temperature.
Weed by hand carefully to avoid disturbing roots.
Tip: Organic mulch not only suppresses weeds but also enhances flavor by maintaining a mild, even soil temperature.
Sun & Heat Management
Provide 6–8 hours of direct sunlight daily for best growth and flavor concentration. Ideal air temperature is 70–85°F (21–29°C).
In hotter climates, partial afternoon shade prevents leaf scorch and prolongs harvest life. Avoid dense overhead cover that limits airflow—savory thrives in warmth and light breezes.
Tip: Sunlight intensity influences essential oil production—full sun yields the most fragrant, flavorful leaves.
Spacing & Support
Space plants 9–12 inches apart, with 18 inches between rows. This spacing promotes airflow, reduces disease pressure, and encourages upright growth.
Savory’s stems are fine and branching but generally self-supporting; staking is rarely necessary except in very windy sites.
Tip: Pinch growing tips when plants reach 6 inches tall to encourage fuller branching and more harvestable leaves.
Summer Savory is a classic companion to beans, improving flavor and repelling bean beetles. It also grows well beside onions, tomatoes, and carrots, discouraging aphids and other soft-bodied insects.
Include flowering herbs like basil, thyme, or marjoram nearby to attract beneficial pollinators and predatory insects. Rotate savory with non-mint family crops every 2–3 years to reduce soilborne pathogens.
Tip: Companion planting savory near vegetables not only protects them naturally but subtly enhances nearby crop flavor through volatile oils in shared microclimates.
Container Growing
Grow savory in pots 10–12 inches deep with excellent drainage. Use a light, sandy loam or soilless herb mix enriched with compost.
Water moderately—containers dry out faster, but avoid overwatering. Trim regularly to maintain shape and prevent flowering if growing for continuous leaf harvest.
Tip: Potted savory can be overwintered indoors under grow lights for a second flush of aromatic leaves.
Season Extension
Start seeds indoors 6–8 weeks before the last frost, and transplant after the soil warms above 65°F (18°C). In cool regions, use row covers early to retain warmth.
As autumn approaches, harvest and dry entire stems before frost, since this annual herb will not overwinter outdoors.
Tip: Harvesting just before the first flowers open yields leaves with the highest essential oil content—ideal for drying and culinary use.
Harvest just before flowering when leaves are most aromatic and flavorful. Cut stems in the morning once dew has dried, selecting the upper third of each shoot to promote regrowth. Regular harvesting encourages branching and prolongs the productive season.
For drying, bundle 5–7 stems together and hang upside down in a warm, airy, shaded space for 7–10 days, or until leaves feel crisp. Strip dried leaves from stems and store them in airtight containers.
Tip: Harvest often—young shoots have the strongest aroma, while older leaves develop a sharper, less balanced flavor.
Flavor & Culinary Notes
Summer Savory carries a peppery-thyme flavor with subtle mint undertones, making it a versatile companion to meats, beans, and vegetables. It’s a classic seasoning for legume dishes, where it aids digestion and adds savory depth.
It pairs beautifully with rosemary, marjoram, and oregano, or as part of Herbes de Provence. Add near the end of cooking to preserve its bright, herbal notes.
Tip: Use fresh leaves for a lighter, green flavor and dried leaves for a richer, more concentrated spice.
Handling & Storage
Keep fresh savory wrapped in a damp paper towel inside a perforated plastic bag in the refrigerator; use within one week. For long-term storage, dry leaves completely and store in airtight glass jars away from light and humidity. Properly dried savory maintains quality for up to one year.
Tip: Crush dried leaves only when ready to use—whole leaves retain essential oils longer.
Growing & Maintenance
Pruning: Pinch young stems regularly to prevent early flowering and encourage a bushier shape.
Feeding: Fertilize lightly with compost tea or balanced organic feed every 4–5 weeks if foliage yellows.
Watering: Water moderately, allowing the topsoil to dry before rewatering. Avoid constant dampness.
Pests: Aphids and spider mites may appear in dry weather; rinse foliage or treat with neem oil as needed.
Tip: Companion plant Summer Savory with beans or onions to deter pests and enhance neighboring crop flavor.
Seed Saving
Select the healthiest, most aromatic plants and allow them to flower fully. Once seed heads dry and turn brown, cut stems and place them upside down in a paper bag to finish curing. Rub gently to free seeds, then winnow to remove debris. Store in airtight containers at 35–45°F (1–7°C) for up to 3 years.
Tip: Savory is self-pollinating, but isolate from other Satureja species by at least 100 feet to ensure purity.
Container Tips
Grow in 10–12 inch pots filled with sandy, well-drained soil. Keep in full sun and prune frequently to maintain size and vigor. Container-grown savory benefits from monthly feeding with diluted organic fertilizer.
Tip: Trim lightly every 2–3 weeks to stimulate continuous new growth and delay flowering.
Common Pairings in the Garden
Interplant with beans, onions, carrots, or tomatoes to deter bean beetles and aphids. Companion herbs like thyme and marjoram enhance pollinator attraction while maintaining pest balance.
Tip: Savory’s volatile oils help repel harmful insects naturally—making it an ideal border herb in vegetable beds.
Extended Season Care
In mild climates, sow successions every 4–6 weeks for continuous harvest through late summer. In cooler regions, grow in pots that can be brought indoors before frost. Dry entire stems at season’s end for winter storage.
Tip: Late-season plants can be potted up and overwintered indoors for seed saving or early spring cuttings.
Aphids
Soft-bodied insects that cluster on tender shoots and undersides of leaves, feeding on sap and secreting sticky honeydew that can lead to sooty mold. Leaves may curl or distort under heavy infestations. Blast colonies away with water, release ladybugs or lacewings, or apply neem oil as a last resort.
Spider Mites
Most active in hot, dry conditions, these tiny arachnids leave stippled leaves and fine webbing between stems. Damaged foliage yellows and drops prematurely. Increase humidity around plants, mist occasionally, and use insecticidal soap or horticultural oil to break the breeding cycle.
Thrips
Minute, slender insects that feed on plant tissue, leaving silvery scars or distorted flowers. They can also spread viral diseases between herbs. Control by pruning affected growth, maintaining clean beds, and using blue sticky traps or biological controls like Orius insidiosus.
Leaf Miners
Larvae tunnel through leaf tissues, leaving winding, translucent trails that disrupt photosynthesis. Remove affected leaves promptly and destroy them. Encourage beneficial wasps and avoid overfertilizing, which promotes lush growth attractive to egg-laying adults.
Cutworms
These nocturnal caterpillars sever young stems near soil level, toppling seedlings overnight. Protect young transplants with cardboard collars and maintain clean, weed-free soil to deter adults from laying eggs.
Whiteflies
Though uncommon in savory, these small winged pests may appear in greenhouse settings. They weaken plants by sucking sap and excreting honeydew. Use yellow sticky traps, ensure adequate spacing for airflow, and introduce parasitic wasps if infestations persist.
Fungal & Bacterial Diseases
Powdery Mildew
A frequent issue in crowded plantings or humid weather. Appears as white, dusty growth on upper leaf surfaces, leading to reduced aroma and vigor. Improve air circulation, avoid overhead watering, and apply sulfur or potassium bicarbonate as a preventative measure.
Root Rot (Pythium spp., Rhizoctonia spp.)
Triggered by poor drainage or overwatering, resulting in wilting, yellowing, and eventual collapse of plants. Roots become brown and mushy. Grow savory in well-drained, sandy to loamy soil and allow the surface to dry between waterings.
Botrytis (Gray Mold)
Manifests as gray, fuzzy fungal growth on stems or leaves in damp, stagnant air. Cut out infected tissue, space plants adequately, and water early in the morning to allow surfaces to dry quickly.
Damping-Off (in seedlings)
Fungal pathogens cause seedlings to collapse at the base soon after germination. Use sterile seed-starting mix, provide good ventilation, and avoid overwatering or reusing contaminated containers.
Physiological & Environmental Issues
Nutrient Imbalance
Overly rich soil or excess nitrogen results in vigorous but low-flavor foliage. Keep fertility moderate and use balanced organic amendments.
Overwatering Stress
Summer savory prefers slightly dry conditions; excessive moisture leads to root disease and weak aroma. Maintain moderate, consistent watering and excellent drainage.
Sun or Heat Stress
Young plants exposed abruptly to full, intense sunlight may show leaf scorch. Harden off seedlings gradually and provide afternoon shade in high-heat climates.
Cold Damage
Being an annual Mediterranean herb, savory is highly sensitive to frost. Protect early plantings with row covers and plant only after danger of frost has passed.
Integrated Management Tips
Space plants 9–12 inches apart with 18 inches between rows for airflow.
Water early in the day to minimize leaf wetness overnight.
Maintain a light mulch layer to regulate moisture and suppress weeds.
Rotate herbs every 3–4 years to avoid soil-borne disease buildup.
Avoid chemical fertilizers; use compost tea or diluted seaweed extract for balanced nutrition.
Encourage beneficial insects such as hoverflies, ladybugs, and predatory mites to maintain pest balance naturally.
Remove diseased or insect-damaged foliage immediately to prevent spread.
Q: What makes Summer Savory unique among herbs?
A: Summer Savory is prized for its warm, peppery, and slightly thyme-like flavor that enhances meats, beans, and stews. Its balanced sharpness adds depth without overpowering other herbs.
Q: Is Summer Savory an annual or perennial?
A: It is an annual herb, completing its life cycle in one season. However, it self-seeds readily when allowed to flower, returning naturally in well-drained garden beds.
Q: How tall does Summer Savory grow?
A: Plants typically reach 12–18 inches in height, forming neat, bushy mounds of aromatic green foliage topped with small white to pale lilac blooms.
Q: How long does it take Summer Savory to mature?
A: Expect harvestable foliage within 50–59 days from sowing, with flowering beginning shortly afterward. For the best flavor, harvest before plants bloom fully.
Q: What kind of soil does Summer Savory prefer?
A: It thrives in well-drained, loamy soil with a pH of 6.0–7.5. Avoid heavy, compacted, or waterlogged soils to prevent root rot.
Q: How much sunlight does Summer Savory need?
A: Provide full sun for the best flavor and growth. It tolerates light shade but may develop milder aroma and thinner stems under reduced light.
Q: Does Summer Savory need a lot of water?
A: No—this herb is relatively drought-tolerant once established. Maintain moderate moisture, allowing soil to dry slightly between waterings. Overwatering can dull the flavor and invite disease.
Q: What are common pests and problems with Summer Savory?
A: Aphids, spider mites, and thrips may appear in hot or dry conditions, while overwatering can lead to root rot. Ensure strong airflow, proper spacing, and regular inspection to keep plants healthy.
Q: Can Summer Savory be grown in containers?
A: Absolutely. Choose a 12-inch-deep pot with drainage holes and a sandy or loamy mix. Container-grown savory benefits from consistent pruning to encourage bushy growth.
Q: When and how should I harvest Summer Savory?
A: Harvest leaves just before flowering for the richest flavor. Cut stems in the morning after dew dries, leaving a few inches to encourage regrowth.
Q: How do I preserve Summer Savory for later use?
A: Dry small bundles upside down in a warm, shaded space until crisp, or freeze leaves in olive oil for year-round cooking use.
Q: Is Summer Savory the same as Winter Savory?
A: No. Satureja hortensis (Summer Savory) is an annual with softer, sweeter notes, while Satureja montana (Winter Savory) is a hardy perennial with a sharper, more resinous taste.
Q: What are some companion plants for Summer Savory?
A: Pair with beans, onions, and tomatoes—it deters pests like bean beetles and enhances flavor when grown nearby.
History & Culture — Summer Savory (Satureja hortensis)
Among the oldest herbs cultivated by humankind, Summer Savory traces its origins to the sunbaked hills of the eastern Mediterranean, where it grew wild among thyme and oregano. Ancient Greeks and Romans prized it as both a seasoning and a symbol of love and warmth—Satureja itself comes from the Latin saturare, meaning “to savor” or “to fill.” Roman naturalists like Pliny and Dioscorides described it as an herb that enlivened the appetite and balanced rich foods, a role it continues to play in modern kitchens.
Through the Middle Ages, Summer Savory became a fixture of monastic and cottage gardens across Europe. Monks cultivated it for its digestive benefits and culinary versatility, using it in bean stews, meats, and herbal tonics. It was believed to strengthen the body while purifying the spirit—an herb of moderation and comfort. Its peppery, thyme-like flavor made it especially valuable before the widespread use of black pepper, serving as a natural spice for both noble and humble tables.
By the 17th century, Summer Savory had spread throughout northern Europe and into colonial North America, carried by settlers who considered it essential for flavoring their preserved meats and vegetables. In German kitchens, it became known as Bohnenkraut—“bean herb”—for its traditional pairing with legumes. Its reputation as an herb of harmony and health persisted, appearing in herbal manuscripts as a remedy for melancholy and indigestion.
Modern herbalists and gardeners continue to value Summer Savory for its balance of fragrance and practicality. It is a cornerstone of Herbes de Provence and remains a culinary mainstay in Mediterranean, French, and Eastern European cuisine. Beyond its uses in food, it supports pollinators and thrives with little care, embodying the resilience and generosity of traditional herbs.
To grow Summer Savory is to participate in a living thread of agricultural heritage that stretches from ancient temple gardens to today’s kitchen plots—a reminder that true flavor often comes not from rarity, but from continuity.
Choose healthy, vigorous, and true-to-type plants with strong aroma, uniform leaf shape, and steady growth. Select individuals that best represent the desired flavor, leaf density, and plant structure. Avoid saving seeds from plants that bolted early, suffered from disease, or displayed weak branching.
Because Summer Savory is an annual, plan your seed-saving plants early and allow several to mature fully without frequent harvest.
Tip: Tag 6–10 of the best plants before flowering begins—diversity preserves genetic health for future generations.
2. Flowering and Maturation
Summer Savory produces clusters of small white to pale lilac flowers that develop into tiny, four-part nutlets at maturity. Allow the flower heads to remain on the plant until they turn dry and brown, signaling that seeds are fully mature.
Seeds are extremely small—harvest before they scatter naturally by gently shaking a few dry stems over a clean tray to test readiness.
Tip: Seed maturity usually occurs 90–110 days after sowing in warm climates.
3. Pollination and Isolation
Summer Savory is mostly self-pollinating, though insects can occasionally cause minor cross-pollination between nearby Satureja species.
For home seed saving, cross-pollination is minimal if only one savory type is grown. For absolute purity:
Isolate by 100 feet (30 meters) from other Satureja species.
Alternatively, use fine mesh bags to cover selected flower clusters before blooming.
Tip: Mark bagged stems clearly for easy identification at harvest.
4. Harvesting Seeds
When seed heads are fully dry, cut entire stems and place them upside down in a paper bag. Hang or store the bag in a warm, shaded, well-ventilated area for 7–10 days to allow final curing.
Once dry, gently rub or shake the seed heads between your fingers over a fine screen to release the tiny brown seeds.
Tip: Handle over a tray lined with paper—seeds are very fine and easy to lose.
5. Cleaning Seeds
Separate seeds from chaff using one or more of these methods:
Winnowing: Blow gently across the mixture to remove lighter debris.
Sieving: Use a fine mesh to separate larger fragments.
Screening: Tap through graduated mesh screens for best purity.
Tip: Avoid strong airflow—Summer Savory seeds are lightweight and easily carried away.
6. Drying Seeds
Spread cleaned seeds in a thin layer on parchment paper or a mesh screen in a warm, shaded area with good airflow.
Dry thoroughly for 7–14 days, stirring occasionally. Seeds are ready when hard, crisp, and dark brown. Avoid drying above 95°F (35°C) to preserve germination.
Tip: In humid environments, use a food dehydrator set to 85°F (29°C) on low fan speed.
7. Storing Seeds
Store dried seeds in airtight glass jars or sealed tins with a desiccant pouch (silica gel or dry rice).
Keep in a cool, dark location between 35–45°F (1–7°C). Label each container with variety name and date.
Viability: 2–3 years under proper storage.
Tip: Paper envelopes are acceptable for short-term use but airtight storage extends seed life dramatically.
8. Testing Seed Viability
To check germination:
Place 10 seeds on a moist paper towel.
Seal in a plastic bag and keep at 70–75°F (21–24°C).
After 10–14 days, count germinated seeds.
8–10 sprouts: Excellent
6–7 sprouts: Acceptable
Fewer than 6: Replace with fresh seed
Tip: Because savory seeds are small, mist the towel lightly—too much water can drown seedlings.
9. Preventing Cross-Pollination
If growing multiple Satureja species (like Winter Savory), isolate by at least 100 feet or use blossom bags. For small gardens, stagger flowering times by trimming plants early or sowing different species several weeks apart.
Tip: Self-pollination ensures high purity for single-variety gardens; no complex isolation is needed for most home growers.
10. Record Keeping and Documentation
Maintain records for:
Parent plant selection notes
Bloom and harvest dates
Isolation or bagging method
Drying duration and storage location
Germination test results
Tip: Keep annual notes on leaf flavor intensity and disease resistance—select for traits that perform best in your local climate.
11. Organic Tips for Success
Always use non-chlorinated water when cleaning or testing seeds.
Compost post-harvest stalks to enrich garden beds naturally.
Rotate planting locations every 3–4 years to minimize soilborne pathogens.
Encourage beneficial insects—especially bees and hoverflies—to maintain pollination balance.
Avoid synthetic treatments—natural drying and airflow protect the seed microbiome.
Final Tip:
Saving Summer Savory seed preserves one of the oldest herbs of Mediterranean heritage—a plant that has seasoned human meals and medicine alike for millennia. Each tiny seed carries the flavor of history, ready to renew its lineage year after year.
Uses and Benefits:
Summer Savory (Satureja hortensis) is a fragrant herb known for its peppery, thyme-like flavor. It is often used in soups, stews, and meat dishes.
Savory provides vitamins and minerals, supporting overall health. It is a versatile herb that adds flavor and aroma to various culinary dishes.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Payment & Security
Payment methods
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
Join Our Newsletter for Exclusive Savings!
Sign up for our newsletter to get a 30% discount code sent straight to your inbox. If it doesn’t appear right away, please check your inbox settings, and if you still need help, we’re here to assist!
Alliance Of Native Seedkeepers
Savory Seeds - Summer Savory
$200 USD
Unit price /
Unavailable
Description
Bold, aromatic, and time-honored, Summer Savory (Satureja hortensis) is the annual herb that has seasoned gardens and kitchens for centuries. With its slender, dark green leaves and delicate lilac-white blooms, this Mediterranean native brings both beauty and balance to the garden. Its flavor—peppery, thyme-like, and subtly minty—makes it a staple in traditional European cuisine, lending depth to meats, beans, and hearty stews.
Compact and fast-growing, Summer Savory reaches 12–18 inches tall, forming tidy mounds that flourish in full sun and well-drained soil. Its quick maturity and resilience make it a favorite among both new and seasoned gardeners. Harvest begins just 60 days from sowing, with leaves at their peak before flowering. Pinching back early growth encourages branching and prolongs the harvest season, while the plant’s light fragrance draws pollinators and beneficial insects.
Cultivated since antiquity, Summer Savory was prized by the Romans and medieval herbalists alike—believed to bring warmth, courage, and harmony to the home. Today, it remains an indispensable culinary herb, often featured in Herbes de Provence and bean dishes where its gentle spice aids digestion. Whether grown in the kitchen garden, herb border, or container, Summer Savory offers the gardener a timeless union of beauty, flavor, and tradition—proof that simple herbs can hold centuries of culture in every leaf.
