The perennial mountain savory is very easy to propagate by dividing the root ball. However, if you have decided on the annual summer savory, you must either plant it again or sow it every year.
Savory belongs to the light germs, which means that the seeds only germinate under the influence of light. So they must not be covered with soil. Instead, they are pressed a little to the ground after sowing.
Since the seeds are very small, it is not easy to spread them evenly over an area. A small sieve from the kitchen can make this work easier for you. Children's sieves from the sandbox are often too coarse for this task.
buy seeds
You can get seeds for savory in nurseries and seed plants, but also in garden centers or in the supermarket. They are often even very cheap. However, if you are looking for something special, you should try it in a specialist shop. You may also get rarer foreign varieties here.
If the sown seeds are not fresh, they may not germinate or only sparsely. Unfortunately, this can also happen to you with purchased seeds. If possible, check the packaging or use-by dates of the seeds you buy. If there is no date on the bag, it is better to keep your hands off it.
Obtain seeds from your own savory
You can also use your own seeds. To do this, you need to let your savory bloom. Later the seeds form. Collect them and use them next year. Then they are still fresh and germinable and the sowing promises success.
The flowering herb often takes care of itself. Then leave the little plants in this spot until they are strong enough to survive the transplanting undamaged and then give them a nice sunny spot.
The essentials in brief:
- only use fresh seeds
- a sieve can make seeding easier
- Do not cover light germinators with soil
- Germination time 2 - 3 weeks
tips and tricks
If you like variety, sow both summer savory and mountain savory. The herbs differ not only in appearance but also in taste.
UE