Seeds Savory, Summer
Savory, Summer
(Satureja hortensis)
Summer Savory is a fragrant annual culinary herb with a long history of use in European kitchens and traditional herbal practice. With its fine, narrow leaves and compact growth habit, it produces an abundance of aromatic foliage throughout the warm season. The flavor is warm, peppery, and slightly thyme-like—an essential seasoning for beans, meats, and vegetable dishes.
Key Characteristics
-
Classic Culinary Herb for Beans & Vegetables
Traditionally paired with legumes, summer savory is often called the “bean herb” for its ability to enhance flavor in lentils, peas, and dry beans. Fresh or dried leaves are also used in stuffing, sausage, roasted vegetables, and herb blends. -
Traditional Digestive Support
The aerial parts (leaves and flowering tops) have been used in herbal teas to support digestion and reduce gas. Mildly warming and aromatic, it has a long history in European folk herbalism as a digestive tonic. -
Compact & Easy to Grow
Forms a bushy plant about 12–18 inches tall, making it well suited for herb gardens, raised beds, and containers. Regular harvesting encourages branching and fuller growth. -
Pollinator-Friendly Blooms
Small white to pale lavender flowers bloom in mid to late summer and are visited by bees and other beneficial insects, adding ecological value to culinary herb beds.
Product Details
- Botanical Name: Satureja hortensis
- Native Range: Southeastern Europe & Western Asia
- Plant Life Cycle: Annual
- Sun Requirements: Full sun
- Soil Requirements: Medium to medium-dry, well-drained
- Mature Height: 12–18 inches
- Bloom Time: July–September
- Bloom Color: White to pale lavender
- Days to Maturity: ~60–70 days
- USDA Hardiness Zones: Grown as an annual in zones 3–10
Direct sow after danger of frost or start indoors 4–6 weeks before last frost. Harvest leaves before flowering for strongest flavor, or allow some plants to bloom to support pollinators. Cut stems and hang to dry for winter seasoning. In permaculture systems, integrate into the herbaceous layer of kitchen gardens or plant near legumes as a traditional companion.
Summer Savory offers bold flavor, herbal tradition, and pollinator support—an understated but indispensable herb for the productive garden.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Savory, Summer
(Satureja hortensis)
Summer Savory is a fragrant annual culinary herb with a long history of use in European kitchens and traditional herbal practice. With its fine, narrow leaves and compact growth habit, it produces an abundance of aromatic foliage throughout the warm season. The flavor is warm, peppery, and slightly thyme-like—an essential seasoning for beans, meats, and vegetable dishes.
Key Characteristics
-
Classic Culinary Herb for Beans & Vegetables
Traditionally paired with legumes, summer savory is often called the “bean herb” for its ability to enhance flavor in lentils, peas, and dry beans. Fresh or dried leaves are also used in stuffing, sausage, roasted vegetables, and herb blends. -
Traditional Digestive Support
The aerial parts (leaves and flowering tops) have been used in herbal teas to support digestion and reduce gas. Mildly warming and aromatic, it has a long history in European folk herbalism as a digestive tonic. -
Compact & Easy to Grow
Forms a bushy plant about 12–18 inches tall, making it well suited for herb gardens, raised beds, and containers. Regular harvesting encourages branching and fuller growth. -
Pollinator-Friendly Blooms
Small white to pale lavender flowers bloom in mid to late summer and are visited by bees and other beneficial insects, adding ecological value to culinary herb beds.
Product Details
- Botanical Name: Satureja hortensis
- Native Range: Southeastern Europe & Western Asia
- Plant Life Cycle: Annual
- Sun Requirements: Full sun
- Soil Requirements: Medium to medium-dry, well-drained
- Mature Height: 12–18 inches
- Bloom Time: July–September
- Bloom Color: White to pale lavender
- Days to Maturity: ~60–70 days
- USDA Hardiness Zones: Grown as an annual in zones 3–10
Direct sow after danger of frost or start indoors 4–6 weeks before last frost. Harvest leaves before flowering for strongest flavor, or allow some plants to bloom to support pollinators. Cut stems and hang to dry for winter seasoning. In permaculture systems, integrate into the herbaceous layer of kitchen gardens or plant near legumes as a traditional companion.
Summer Savory offers bold flavor, herbal tradition, and pollinator support—an understated but indispensable herb for the productive garden.
