How to grow summer savoury
Overview
Summer savoury (Satureja hortensis) is a fast-growing annual herb from the mint family, prized for its peppery, thyme-like flavour. It is grown for continuous leafy harvests and is best treated as a warm-season crop that needs full sun and well-drained soil to thrive.
Soil Preparation
Summer savoury prefers a well-drained, sandy loam with a pH of 6.0–7.0. Before planting, work in a light dressing of compost or aged manure. Avoid heavy clay or waterlogged soils.
Growing Guide
Sow seeds directly into garden beds or punnets at a depth of 3 mm, spacing 20 cm apart. Thin seedlings to 15 cm between plants. Summer savoury prefers a free-draining, moderately fertile soil and should not be kept constantly wet. Plant in a warm, sunny position after the last frost. Pinch out tips regularly to encourage bushy growth and delay flowering. Space plants 20–30 cm apart in rows or blocks.
Sowing
Sow seeds 3 mm deep, 1 cm apart, in punnets or direct beds. Germination takes 7–14 days at 18–24°C. Direct sowing is easiest; transplant when 5–8 cm tall. Keep soil lightly moist until seedlings emerge.
Care
Feed lightly every 4 weeks with a balanced liquid fertiliser during active growth. Pinch out flower buds as they appear to extend the harvest period. Cut back leggy stems to maintain a compact, productive plant.
Companion Planting
Summer savoury is a classic companion for beans, helping deter bean beetles and improving flavour. It also suits planting near capsicum, tomatoes, and eggplant. Avoid planting near fennel or strongly aromatic herbs like sage that may compete.
Common Pests & Risks
Aphids may cluster on new growth; blast them off with water or use a weak soap spray. Whitefly can appear in hot weather; yellow sticky traps help. Avoid overwatering to prevent root rot and fungal issues.
Harvesting
Harvest leafy stems just before flowers open, when flavour is strongest. Pick regularly from the top down to encourage new growth. For best quality, cut stems in the morning after dew has dried.
In the Kitchen
Use fresh leaves in salads, soups, and bean dishes. Summer savoury has a milder, sweeter flavour than winter savoury and is best used fresh. Dry stems in a warm, dark place and store in airtight jars for winter use.
Troubleshooting
Yellow leaves: overwatering or poor drainage; reduce water and improve soil. Leggy growth: too little light or not pinched; move to full sun and pinch tips. Few leaves: flowering too early; remove flower buds and fertilise. Stunted plants: cool soil or late frost; wait for warmth or use cloche. Aphids: spray with soapy water or neem oil.