Savory – Herb for Window, Balcony, and Garden

Savory – A Herb for Your Window, Balcony or Garden

Summer savory is also known by its common names such as satureja, garden savory, or bean herb. Savory is a branched herb with a hard stem up to 30 cm tall with narrow dark green leaves. From July onwards, pink to delicate purple flowers grow from behind the leaves. It has an intensely aromatic taste that transitions to peppery. Savory is an annual herb and likes to germinate in light. It can be pre-grown on a windowsill or in mini greenhouses, and when the seedlings are about 5 cm tall, they are pricked out and transplanted into larger pots. The pots should have a diameter of about 12 cm and up to 3 plants can be planted together. From mid-May, it can be planted out in the garden.

Use of savory is most commonly for leaves or tops, added to beans or other legumes, fatty meat, or even to potato soup. Above all, it stimulates the appetite and helps against digestive problems. It is cooked together with the dish. We must be careful with young plants, because until they are well rooted, they must not be allowed to dry out nor be overwatered. The most suitable substrate is in the ratio – half substrate, one quarter compost and another quarter sand with a little lime.

A sunny location is most suitable for savory; we place it in pots, window boxes and bowls on the balcony, in pots in front of the window, in winter on the windowsill. It is naturally also suitable for the garden. Although it needs a lot of warmth, it must have slightly moist soil, but it can also tolerate drought. It is not recommended to fertilize it, as fertilization harms both taste and aroma. Since its fragrance stands out most when it flowers, it is harvested during this period. About 10 cm above the ground, the stem is cut off, which then regrows and branches out. It is propagated by seeds, but in our climate the seeds do not ripen.

Summer savory is an annual herb, so it does not overwinter. If we want to have sufficient stock of savory for winter, we sow it in June or July. If we get a relatively large enough pot and place it on the window with several plants in it, we will have a supply throughout the winter. However, after cutting it back, it will no longer grow. Savory can then be dried or frozen. The tops are dried in the shade, then the tops and buds are separated and stored in a tightly sealed glass container. If we freeze it together with green beans, we will have a great meal for the whole family later.

Winter savory – this is not so well known in our regions, but it will certainly find its fans. It is a dwarf shrub that grows up to 40 cm, has densely branched and strongly woody stems. The plant has an aromatic scent. This savory is grown in the same way as summer savory, but sometimes it grows wild. It prefers sunny locations and calcareous to stony soils. It contains active essential oils, tannins and a little mucilage.

The ancient Romans already knew this plant as a spice. In the Middle Ages, it was considered a remedy for gout, paralysis, and menstrual disorders. It was also said to support the fulfillment of marital duties.

Savory tea helps to expel mucus when coughing and has antiseptic effects. Savory also helps with bloating and stimulates the production of gastric juices. Our tip for mild digestive problems: Savory tea – pour one cup of hot water over 1 teaspoon of dried leaves and let it steep. Steep for 10 minutes, then strain and drink warm. It can also be used in a mixture with thyme and sweetened with honey to taste. It is certainly tastier and works better this way. One cup is drunk two to three times a day.