Satureja hortensis

Summer savory is a fast growing annual herb beloved for its sharp, peppery flavour and historical use in European and Mediterranean kitchens. Native to Southeastern Europe, this slender leaved plant grows up to 60 cm tall and produces delicate pale lilac flowers in midsummer. Traditionally used in Canadian cuisine and sausage making, it remains a favourite herb for beans, meats and garden borders in South African herb gardens.

Its taste is warm and slightly spicy, similar to thyme but with a lighter edge. Summer savory pairs beautifully with legumes, stews, roasts, cabbage dishes, eggs and vinaigrettes. Used fresh or dried, it lifts heavy meals and blends well with other Mediterranean herbs. Beyond the kitchen, it was once valued as a tea for digestive comfort and as a mild antiseptic.

Sow seeds in early spring by pressing them gently onto the surface of moist, well drained soil. Do not cover, as light aids germination. Seeds sprout in 7 to 21 days. For best results, sow a few seeds every two to three weeks throughout the season to ensure a steady harvest. Plants should be spaced 20 to 25 cm apart.

Summer savory thrives in full sun and prefers moderately fertile, well drained soil. It is drought tolerant once established and responds well to regular harvesting. Cut plants before flowering to encourage fresh leaf growth. To preserve for later use, cut and dry full stems once leaves reach maturity. This herb is also known to enhance the growth of nearby beans and repel aphids in mixed beds.

Standard packet contains approx. 200 seeds

Petite packet contains approx. 70 seeds