There are different types of savory, the so-called summer or garden savory is annual and quite mild in taste. The hardy mountain savory tastes much stronger and is generally more robust. In the right location, savory is quite easy to care for.
The best location
Savory comes from the Mediterranean region and likes it warm and sunny. You should take this into account when choosing a location, otherwise the aroma will not develop properly and the plant will grow quite stunted. The soil should be humus, loose and permeable. Mix heavy soil with sand or grit.(46.95€)
plant savory
Since savory grows quite bushy, the individual plants should be about 25 cm apart. Never plant the herb in the same place where it has been for the last four years, it will not tolerate it. Summer savory is not hardy and should only be planted after the ice saints.
The essentials in brief:
- loose humus soil
- sunny and warm
- Plant summer savory only after the ice saints
Sow savory
From the beginning of April you can sow savory in the greenhouse or in the cold frame, outdoors only from the end of May. The seeds are light germs, so they are only lightly pressed. They germinate after about two to three weeks.
The propagation
Since the mountain savory is perennial, it can also be propagated by cuttings or by dividing root balls. A divided root ball is simply planted elsewhere and watered well. Take a cutting from an adult plant and place it in a glass with a little water, not too much, so that the cutting does not get moldy. After a few days, small roots form and the cutting can be planted in a flower pot or in the garden.
The harvest
If you want to use the savory fresh, you can harvest it at any time. Just before flowering, however, the aroma is more intense than at other times. If you plan to dry the herb, then this is the time to do it.
tips and tricks
Not all types of savory are frost hardy. If you are looking for a winter-hardy variety, use mountain savory.
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