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Savory is an excellent condiment, not only for beans and other vegetables, but also for many different fish dishes and even an ingredient in the popular herbs of Provence. Therefore, it should not be missing in a well-stocked herb garden.
Once or over and over again?
Before you buy seeds, you should think about whether you want annual or perennial savory in your garden. As the name suggests, you have to sow the annual summer savory every year, mountain savory, on the other hand, is frost hardy and will sprout again in the spring.
However, that is not the only difference. Summer savory tastes slightly milder and has softer leaves and stems than mountain savory. Since it is not lignified, it does not need to be cut back. Otherwise they are similar in care. Still, it makes perfect sense to grow them both. So you can sometimes harvest the spicier, sometimes the milder version.
The preparations
Savory likes loose, well-drained soil. If the soil in your garden is firm and/or clayey, you can mix in sand or fine gravel so that the savory feels at home with you. If you also choose a sunny and warm location, if possible sheltered from the wind, then you will have a lot of fun with the spicy herb.
If you want to sow the savory outdoors immediately, it is better to wait until after the ice saints. But you can also prefer it on the windowsill or in the greenhouse from April onwards. Do not sow the really very small seeds too densely, the herb will later grow quite bushy on its own.
If you have trouble sowing, try scattering the seeds with a small sieve. This can make your work a lot easier. Then press the seeds a little to the ground without covering them with soil.
The essentials in brief:
- Summer or mountain savory?
- do not sow too densely, savory grows quite bushy
- Sow on the windowsill from April
- Sow outdoors only after the ice saints
tips and tricks
Do not sow the savory too densely, it will grow slightly bushy later anyway and need some space.
UE