Summer Savory Plants

Summer Savoury plant, in a 3.5" pot

Summer savoury plants are annual herbs that belong to the mint family. They are native to the Mediterranean region and are widely cultivated for their culinary uses. Summer savoury plants are small, bushy herbs that typically grow up to 12-18 inches (30-45 cm) tall. They have slender, green stems with small, narrow leaves that are bright green in color. The leaves are highly aromatic and have a peppery, slightly minty scent. Summer savoury leaves have a strong, spicy, and peppery aroma. The flavor is herbaceous, slightly pungent, and reminiscent of thyme and mint. It is often described as a cross between thyme and oregano.

Tips on how to grow Summer Savoury:

1. Climate and Soil: Summer savory plants thrive in warm climates and prefer well-drained soil. They can be grown in both containers and garden beds. Choose a sunny spot with at least 6-8 hours of direct sunlight per day.

2. Planting: Summer savoury seedlings can also be planted directly in the garden after the last frost in the spring. Space the plants about 6-12 inches apart.

3. Watering: Summer savory plants prefer moderate watering. Water them when the top inch of soil feels dry. Avoid overwatering, as it can lead to root rot.

4. Fertilizing: Summer savory plants do not require heavy fertilization. A balanced, slow-release fertilizer can be applied once or twice during the growing season. Avoid over-fertilizing, as it can lead to excessive foliage growth and reduced flavor.

5. Pruning: Regular pruning helps to promote bushier growth and prevent legginess. Pinch off the tips of the stems regularly to encourage branching. Harvesting the leaves also helps to keep the plant compact.

6. Harvesting: Summer savoury leaves can be harvested once the plant reaches a height of 6-8 inches. Harvest the leaves in the morning when the essential oils are at their peak. Cut the stems just above a leaf node to encourage new growth.