Summer savoury (or garden savoury) is a popular seasoning herb native to the Mediterranean region. Often compared with marjoram or thyme, summer savoury has a peculiar spicy aroma and pungent, peppery flavour that’s milder and less penetrating than its cousin, winter savoury. While today, it is a key ingredient in classic French herb blends, such as Herbes de Provence, the Romans used it as an effective substitute for salt (the word savoury actually means ‘having a spicy or salty quality’). Virgil, Shakespeare and famous herbalist Nicholas Culpeper sang the praises of this fragrant and underestimated little plant.
Spicing up dishes since time began
Height 30 cm
Width 30 cm
Height 20 cm
Width 20 cm
Lavender, onions, tomatoes, beans
How to grow
Indoor Not required
Germination 7-15 days
Harvesting 60 days
When sowing 5 cm; Depth 0,5 cm
When thinning 10 cm
Sunligth Full sun
Soil Well-drained, light and fertile soil
Watering Regular watering, not overdone
Feeding Light feeder
Expert tip While summer savoury can be slow to germinate, it will self-seed readily. As an annual, you need to plant summer savoury from seed each year, or else allow the plants to go to seed in fall and see what comes up next spring.
Pollinators Attracts bees and other pollinators
Pests Its aromatic scent repels harmful insects
How to eat
Harvest savoury continuously throughout the growing season. Just harvest a few sprigs at a time and leave the rest of the plant to grow. Collect leaves for drying just before the flower buds open.
Medicinal properties The herb is viewed as a good remedy for all digestive disorders.
How to eat While savoury goes well with beans, it also enhances seasoned meats, barbecues, stews and sauces. Strong flavours like pork meat and goat cheese also complement it well. Add it to butter for a gourmet treat!