Summer Savory

Summer savory (Satureja hortensis) is a fast-growing annual herb in the mint family, reaching around 35 cm tall with small white to pale-lilac flowers that attract pollinators. Its flavour is often described as a peppery blend of basil, thyme, and citrus — more refined and less bitter than its perennial cousin winter savory. It thrives in full sun and well-drained soil, and is traditionally known as the bean herb.

Growing

Direct-sow outdoors in successive batches once soil stays reliably warm, at a depth of no more than 0.2 cm — seeds require light to germinate, so press them gently onto the surface and barely cover. Space plants 10–20 cm apart in rows 40 cm wide. Germination is slow, typically 10–20 days. Sow in multiple rounds for a continuous harvest throughout the season.

Care

Keep the soil consistently moist but never waterlogged; summer savory tolerates dry conditions once established. Apply a light balanced fertiliser once after thinning, then allow natural growth. No staking required. Pinch out flower buds promptly to prolong leafy production and prevent bitterness.

Harvest

Harvest stems in dry, sunny weather before the plant begins to flower, as leaves become bitter once flowering starts. Cut the top third of stems with scissors or a sharp knife, leaving enough growth for the plant to regenerate. Harvest in several rounds throughout the season.

In the kitchen

Summer savory is the classic bean herb — add it to fresh and dried beans, lentils, and peas to reduce flatulence and enhance flavour. It pairs well with cabbage, meat, and root vegetables, and can be steeped as an herbal tea. Use it fresh or dried; do not boil for long periods, as prolonged heat turns the leaves bitter.

Storing

Store freshly cut stems upright in a glass of water at room temperature for up to 3 days, or wrap loosely in a damp cloth and refrigerate for up to 1 week. For long-term storage, dry bunches in a warm, airy spot away from direct light, then crumble into airtight jars — dried savory keeps well for up to 1 year.