Growing Savory 101: A Quick Guide -Growing, Planting, Diseases and Harvesting-

Summer savory and winter savory are the different kinds of savory. Summer savory is a bushy annual that reaches a height of 12 to 18 inches. Winter savory is a low-growing perennial that reaches a height of 6 to 12 inches. The flavors of summer and winter savory are similar, although summer savory is milder. Leaves from either plant can be used to season meat, beans, and other vegetables. Cooking water infused with summer savory will mask the scents of other strong-smelling vegetables.

1. Winter Savory

Winter savory is a spreading perennial plant with thin, dark-green leaves. It grows 6 to 12 inches tall. With overtones of sage and pine, it has a deeper, earthier flavor than summer savory. This herb is also known as mountain savory. It is a beautiful border plant in any herb or vegetable garden and thrives in pots when grown inside. Little clusters of flowers appear in the mid-to late-summer, varying in color from purple to pink or white.

2. Summer Savory

Summer savory, unlike winter savory, is an annual herb. It has a spicy, peppery taste with marjoram, mint, and thyme overtones. Summer savory has densely branching stems with narrow dark green leaves that grow to a height of 12 to 18 inches. It blooms in the middle of the summer and produces tiny white, pink, or lilac flowers, with seeds developing shortly after.

How to Grow Savory

• Both summer and winter savory like to grow in bright sunlight.
• Summer savory prefers organic soil that is rich and well-drained, whereas winter savory prefers sandy soil that is well-drained. Savory loves a pH of 6.7 to 7.3 in the soil.
• Sow seed indoors six to eight weeks before the latest frost date. Seeds might take up to 14 days to germinate.
• After the final frost in April, place seedlings in the garden, sow savory in the garden about the time of the typical last frost date in the spring.
• Cuttings and divisions can be used to start both summer and savory winter plants. Sow savory seeds 14 inches deep. Savory will germinate even if the soil isn’t covered.
• Plants should be spaced 12 to 18 inches apart. Rows should be 12 to 18 inches apart. It’s possible that winter savory will take up more space than summer savory.
• For cooking, cultivate 2 to 4 plants of both summer and winter savory; for preserving, grow 6 to 8 plants. With beans and tomatoes, you can grow summer savory.
• It is claimed that planting Savory alongside onions makes the onions sweeter. Winter savory pairs well with lavender, thyme, and sage, among other perennials.

Growing Conditions for Savory

Savory is one of the oldest known herbs, having been utilized for medical and culinary purposes since the Roman era. It’s prized for its antibacterial qualities and ability to help the digestive system. It’s also used in beverages, an astringent, and an antibiotic in facial steams or baths for oily skin. The dried leaves increase appetite while also reducing indigestion and gas. Gargling with Savory can also be used as a disinfectant. The best zones for savory are 6–9. You can plant in the garden if you grow the annual type. Choose a location that receives direct sunlight; however, savory may also thrive in partial sunlight. The pH of the soil should be between 6.7 and 7.3. Savory dislikes damp feet, so provide it with well-drained, organically rich soil. Before sowing seed or planting seedlings, dig in some well-rotted manure or general fertilizer. Except for a side-feed of well-rotted manure in the middle of the season, Savory doesn’t require any further maintenance. Young plants require a lot of water. Savory will withstand a little dry soil after it has rooted itself.

Harvesting Savory Plant

Summer savory, unlike winter savory, is an annual, meaning it only grows during the summer, blooms, and then goes to seed. When summer savory is at least 6 inches (15 cm) tall, start harvesting. Continue to harvest as needed throughout the growing season. Winter savory is a perennial that may be harvested all year. Harvest early in the morning, when the dew has dried, and the essential oils are at their most concentrated. When it comes to collecting savory herbs, there is no great secret, only clip the leaves and shoots off mature stalk; Do not snip all the way down to the stalk’s base. Leave the majority of the stalk on the plant so it may continue to grow. Summer savory herb harvesting promotes the plant to thrive, but too harsh pruning does not. Until ready to use, keep the Savory in a glass of water. To get the most out of the herbs’ fresh peppery essential oils, use them as soon as possible. The taste of any fresh plant diminishes as time passes. Throughout the growing season, keep selecting Savory. If you want to dry the savory, tie the stems together with string and hang in a well-ventilated place away from direct sunlight. You may also use a dehydrator to dry savory. Set the food dehydrator’s temperature to no more than 95 degrees Fahrenheit (35 C.).

Diseases and Problems for Savory

• Leafhoppers:Early detection of leafhoppers is important because they are sucking the sap from the plants, which causes them to become yellow and stunted. To get rid of them, you can use insecticidal soap.
• Spider mites:They may wreak havoc on your garden by sucking the plant’s juices. Cut any infected leaves and toss them in the trash. Keeping them away using neem oil is the best method to get rid of them.
• Aphid:If the number of these tiny insects grows too large, they can kill a plant. They literally suffocate your plants. It may take some time, so keep an eye out for aphids throughout the season.
• Leaf roller caterpillars:Leaf roller caterpillars eat on the inner surface of leaves by rolling them up. As they grow older, they chew their way through the leaves.

There are few bugs and even fewer illnesses in Savory. The trick is to keep your garden clean. If any of your plants get contaminated, and you are unable to preserve them, take them out and discard or burn them. Do not bury it in the compost pile.