Summer Savory (Satureja hortensis) - A classic culinary and medicinal herb with a lively, peppery flavour, Summer Savory has long been prized for seasoning beans, poultry dishes, soups, herb butters, and infused vinegars. Traditionally used in teas to support digestion, it is often referred to as the “bean herb” for its ability to enhance flavour while easing heaviness in legume-rich meals. This prolific grower performs exceptionally well in northern latitudes and thrives in our Canadian maritime climate. While typically grown as an annual, in hardiness zones 5 and above Summer Savory can behave as a short-lived perennial. Our own savoury beds have overwintered reliably in Nova Scotia without mulching. Plants form tidy, aromatic mounds reaching 12–20 inches in height, with small pale flowers that are highly attractive to pollinators.
70-75 days to maturity
100 seeds per packet
Planting Instructions: Direct sow outdoors after the last frost date, placing 1–2 seeds per inch. Sow seeds on the soil surface and lightly cover, as light is required for successful germination. Keep soil evenly moist until seedlings emerge, then thin plants to 8 inches apart.
Seeds may also be started indoors in early spring. Maintain daytime temperatures of 25–30°C and nighttime temperatures around 20°C. Sow seeds on the surface of the growing medium, gently pressing them in without covering. Mist to moisten and use a humidity dome to retain moisture until germination. Transplant seedlings into 3–5 inch pots once they have developed four true leaves. Harden off and transplant outdoors after the danger of frost has passed, spacing plants 8 inches apart.
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