- Smallish (H 25cm) plants with a bushy habit
- Tangy, peppery leaves for culinary use, with winter savory having a stronger flavour than summer
- Pretty pinky white flowers which are very attractive to bees
Savory is a versatile herb with a long history of flavouring meat dishes. The summer variety is an annual and the winter a perennial, best replaced every 3 years.
Sow: Both summer and winter savory can be sown from March to May, under cover, and transplanted into larger pots when large enough to handle. Be careful not to over-water seeds Winter savory can also be sown direct from June to August. Indoor seedlings should be hardened off before being planted out, around 30cm apart. Savory will enjoy a sunny, well-drained, poor soil; one which has not been recently fertilised. Wiinter savory is also suited to being grown in a pot on the patio, which can then be moved indoors over the cold winter months, thus providing a year round supply of tasty leaves. Select a container with good drainage.
Aftercare: In its second year, winter savory will benefit from being cut back in June, to encourage fresh, new, soft-stemmed growth.
Harvest: regularly from the top to encourage new growth. This is particularly important for winter savory as older stems can become woody.
Summer savory leaves are delicious when chopped and added to salads and both winter and summer varieties are great for adding to stews and meat dishes. Savory is said to aid digestion and to counteract the flatulence caused by beans! Both are also said to have medicinal uses and, if allowed to flower, will also encourage bees and other beneficial insects into the garden.
herb seeds - savory seeds - summer savory seeds - winter savory seeds