Summer Savory

Summer savory is an edible herb with a mild, peppery flavor, often used to season soup, meat, beans and salads. It forms a bushy, mound-shaped plant about 12 inches (30 cm) tall. Another page gives a shorter height of about 5 to 7 inches (13 to 18 cm). Its flowers attract bees.

Sow seeds directly in the garden after the last frost, or start them indoors and transplant them once the danger of frost has passed. Sow shallowly, because light helps the seeds germinate. For indoor starts, sow on top of the growing medium and press the seeds gently into place. Seeds usually sprout in 7 to 14 days when the soil is 65 to 70 °F (18 to 21 °C). Thin seedlings to stand 8 inches (20 cm) apart in rows 18 inches (45 cm) apart. For a steady supply of fresh leaves, make successive sowings about 3 to 4 weeks apart.

Plant it in full sun in rich, well-drained soil that stays moist. It does not do well in damp soil or shade. Keep young seedlings well watered. Cutting it back as the flower buds appear encourages a fresh flush of leaves.

No significant diseases or insect pests are reported for this plant. It is generally pest-free and disease-free. Deer rarely bother it.

Cut the leafy tops when the plants start to show buds. Entire plants can be harvested when the flowers are in the bud stage. The leaves are best harvested just before the plant comes into flower.

The leaves can be used fresh or dried and stored. To dry the herb, hang the plant in a warm, dark, well-ventilated place.

Summer savory is listed as non-toxic for cats and dogs. The pages here give no warnings about eating the leaves or flowers.