About Summer Savory (Satureja hortensis)
Most sources (that is, seedsmen's catalogues) say that summer savory is slightly milder and
less "pungent" than its close cousin, winter savory (which, however, is a perennial); but
the authoritative herbalist Gernot Katzer (see the links below) says the tastes of the two
are indistinguishable. But if we have summer savory available indoors year round, there is
no strong need for winter savory.
Cultivars
The named variety Aromata is reported as having more "essential oils", and thus to
be more intensely flavored, than "common" summer savory. Few or no other named types seem
in evidence.
Planting
Note: summer-savory seed is short-lived. Always plant with fresh, newly bought
seed.
Summer savory is not terribly fussy, but its ideal is a rich, light soil with plenty of
moisture and a hot, dry, sunny position. It prefers a slightly alkaline soil, but, again,
is not fussy; it is, though, like so many herbs, intolerant of damp soils and of shade.
Whether growing it indoors or out, seed it where it is to grow: it violently dislikes
being transplanted. Sow seed carefully: just place it on the surface, then gently sift a
trace of soil over it to just cover. (If being planted outdoors, summer savory can be
spaced at 6 inches in a deep-dug bed.) Germination is typically about 2 weeks.
Growing
Summer savory is a fast-growing plant: it can be harvested within 2 months of sowing.
When the plant reaches a reasonable height, pinch off the growing points; that will
encourage bushing and increase productivity.
If summer savory is cut back as the flower buds appear, it will supposedly produce a fresh
flush of leaves.
Relevant Links
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