Growing Summer and Winter Savory: Aromatic Mediterranean Herbs for Every Garden

Summer savory (annual) and winter savory (perennial) are easy-to-grow, versatile herbs with a thyme-oregano flavor and peppery kick. Both deter pests, attract pollinators, and enhance countless dishes. Here's how to grow them successfully.

Summer Savory (Satureja hortensis)

Growth: Bushy annual to 18 inches. Lanky stems, narrow leaves.
Soil: Rich, humusy, well-drained.
Sun: Full sun.
Companions: Beans, tomatoes, onions; pairs well with basil, marjoram, parsley.
Planting: Start seeds indoors early April—do not cover (light needed). Transplant after frost. Space 10–12 inches.
Harvest: Snip growing tips throughout summer to encourage bushiness. Best flavor pre-flowering.

Winter Savory (Satureja montana)

Growth: Hardy perennial to 12 inches, forms dense mound. Needle-like leaves.
Soil: Lean, well-drained; tolerates drought.
Sun: Full sun.
Companions: Thyme, sage, lavender; good edging plant.
Planting: Slow from seed—buy nursery plants. Plant spring or early fall. Propagate by cuttings/layering. Divide woody plants every few years.
Harvest: Shear anytime; trimmings used fresh or dried.

Maintenance

Both are low-maintenance. Summer savory benefits from fish emulsion after heavy harvest. Winter savory thrives with spring compost top-dressing. Rarely troubled by pests or diseases.

Preservation Methods

• Drying: Air-dry small bundles or use dehydrator (95°F). Store leaves whole in airtight jars.
• Freezing: Strip leaves, freeze in bags or ice cube trays with water/oil.
• Savory pesto: Blend leaves with olive/safflower oil. Freeze in cubes for soups, stews, sauces.

Historical Note

Traditionally planted near beehives—savory nectar produces excellent honey. Their aromatic oils mask crop scents, confusing pests.

Whether annual or perennial, savory deserves a spot in every herb garden for flavor, ecology, and ease.