How to Grow Savory | Guide to Growing Savory - Tree homes

Growing savory (Satureja) in the home herb garden is not as prevalent as increasing other types of herbs, which is a shame as both savory new summers and savory summer are great kitchen additions. It's simple and rewarding to plant savory. Let's look at how to make your garden savory.

Types of  Savory

Winter Savory

This plant is an everlasting one. It has a better flavor, making a beautiful landscaping plant. Savory winter develops 6-10 inches high and extends up to 2 feet. The colors of the flowers are lavender, purple and white. During winter months, this form is often cultivated indoors in containers.

Summer Savory  

Savory Summer is an annual. It grows a little taller, a stem upright, generating flowers of lilac. The flavor is sweeter than savory in winter.

Savory

Planting

Plant both savory varieties in complete sun, partial shade may be tolerated but not optimal. Summer savory is best done in a well-drained, organically wealthy soil. In well-drained, sandy soil, savory winter is best.

For both types, the soil pH of 6.7 to 7.5 is best.

Sometimes savory winters germinate slowly. It is also possible to start savory from cuttings and splits. Cuttings from new growth should be taken and rooted in moist sand. Older plants can also be divided, the best time to do this in spring or fall. Both savory varieties are prepared for harvest about 70 days after planting under adequate circumstances and care.

Sow salty seeds 1/2 inch deep and spaced tightly, as if you have an elevated germination rate, you will thin them out later. It will also germinate with no soil cover at all, but it is always advisable to have a light soil cover to avoid wind and water drifting.

Thin seedlings about a month after germination, one foot to one foot and a half apart. Rows should be separated from each other for one foot and a half. Savory winter usually requires a little more space than savory summer.

Care

Summer savory is growing so fast that it can become extremely heavy and need staking. Winter savory is a perennial; every spring it should be cut down to a few inches and replanted every four to five years. Savory winter is hardy at around 10 ° F (-10 ° C).

Harvest leaves 

A few inches high after the plant. Do not savory over perennial harvest winter. Summer varieties can be collected by pulling and drying the whole plant at the end of the season.

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