Savory is primarily a culinary herb used in many dishes, including lentils, beans, chicken and beef soups, eggplant, stuffings, sausage, sauerkraut, liver, and fish. Fresh savory also adds a delightful flavor to salads, is an important component of Herbes de Provence (see recipe inside packet to make your own mix), and is used in tea to soothe a sore throat and upset stomach. Attractive, 18" tall, fast-maturing plant has flowers ranging in color from white to lavender, that attracts bees.
• Botanical Name: Satureja hortensis
• Family: Laminaceae
• Native: Turkey and Europe
• Hardiness: Annual
• Plant Dimensions: 12"–18" tall, 6"–12" wide
• Variety Information: Highly aromatic 1" long, slender leaves on fine, hairy stems. White to lavender flowers appear from midsummer to fall. Leaves turn purplish in late summer.
• Exposure: Full sun
• Attributes: Attracts Pollinators, Deer Resistant, Good for Containers
• When to Sow Outside: 1 to 2 weeks after your average last frost date, when soil temperature is at least 60°F.
• When to Start Inside: RECOMMENDED. 8 to 10 weeks before your average last frost date. Ideal soil temperature is 75°–85°F.
• Days to Emerge: 10–15 days
• Seed Depth: Surface
• Seed Spacing: A group of 3 seeds every 6"–12"
• Row Spacing: 18"
• Thinning: When 1" tall, thin to 1 every 6"–12"
• Harvesting: Snip fresh sprigs as needed, harvesting up to 1/3 of the plant at a time, leaving 2/3 of the plant for fast regrowth. Flavor is the best prior to flowering; snip tops as flower buds appear if desired.