Summer savory (Satureja hortensis)

Summer savory (Satureja hortensis) is an aromatic herb with a rich history in culinary and medicinal use dating back to ancient times. It is native to the Mediterranean region and southern Europe but is now grown worldwide for its flavorful leaves and seeds. Summer savory has been used by ancient Egyptians, Greeks, and Romans for its wine flavoring, cooking, and medicinal properties. It was also popular among medieval Europeans for its ability to ward off evil spirits and improve digestion.

Cultivation of summer savory requires soil preparation, seed sowing, watering, and planting. The plant grows to 12-24 inches tall and spreads 8-12 inches. It thrives in warm climates and can be grown as a perennial in some regions. The basic steps for cultivating summer savory include soil preparation, seed sowing, watering, thinning, fertilizing, pinching back tips, companion planting, and harvesting.

Soil preparation involves tilling the soil to a depth of about 8 inches and mixing it with organic matter like compost or well-rotted manure. Seeds should be planted 1/8 inch deep and spaced 6-8 inches apart. Watering should be gentle but not saturating until seedlings emerge, which typically takes 10-21 days. Thinning allows for better air circulation and reduces competition for nutrients. Fertilizing is not necessary, but a balanced organic fertilizer applied at planting time can help promote growth. Pinching back tips when plants are about 6 inches tall encourages bushy growth.

Summer savory is a good companion plant for beans, peas, and cabbages, as it is believed to deter pests and improve vegetable growth. Leaves can be harvested as needed throughout the growing season, starting around 6-8 weeks after planting. Seeds can be collected when flowers turn brown and dry.

In cooking, summer savory has a peppery, minty flavor that complements a variety of dishes. It is commonly used to season meats, especially pork, poultry, and game, as well as fish, beans, and vegetables. The herb pairs well with tomatoes and is often used in herb blends like herbes de Provence. It can be used fresh or dried, and the leaves can be used in salads, soups, stews, and sauces. The seeds can be used in pickling and as a substitute for caraway seeds in some recipes.