Mountain savory enriches many dishes. Perhaps you too have discovered its spicy taste. Since it is hardy, it can even thrive in the garden and would always be available. The propagation of the southern plant works like clockwork.
Winter savory can be propagated quite well
These possibilities exist
There are different methods of successfully propagating a crop. Three of them are suitable for the hardy mountain savory:
- sowing
- propagation by cuttings
- division
sowing
Sowing outdoors is effortless from mid-May. The soil should be loose and rich in humus. However, you can also grow mountain savory indoors from April. Here are the most important key data:
- Seeds are light germinators
- do not cover with soil, just press down lightly
- the place should be warm but without midday sun
- Spread flat or in rows
- Leave about 30 cm between rows
- Germination about four weeks later
- separate small plants 15 cm apart
tips
Be sure to only use fresh seeds. After just one year of storage, their germination power is gone.
propagation by cuttings
Propagating cuttings can also result in several new plants. While sowing uses the first warm days and nights of the year, you should wait a little longer with this method. July or August is the best time to cut a few cuttings from the large bush. This is how it goes step by step:
- Take one or more semi-lignified cuttings.
- Remove the bottom leaves from the stems.
- Place sprouts in a glass filled with water.
- Give them a bright and warm spot on the windowsill.
- Observe the ends of the cuttings to see whether the first roots will form after a few days.
- Plant well-rooted cuttings in good potting soil. Even if they are intended for the bed.
- Overwinter the young plants in a cool place indoors for the first year.
- Do not plant the small mountain bean herbs outside until the following spring.
division
A large mountain savory can be divided into two smaller specimens. Division is advisable if a slight change in the number of plants is sufficient. The best time for this is spring.