Organic Herb Savory, Summer (a)

Summer Savory
satureja hortensis
Approx. 1600 seeds per gram

Summer savory is an annual herb. The slender stem reaches between 30 and 45cm tall. The small soft aromatic leaves have a purple colour to them and the flowers are small with two pale lilac-pink lipped petals. It belongs to the labiatae family like mint, rosemary, and thyme. Summer savory is known as the bean herb and it can be companion planted with broad beans. It is said that Summer savory will keep blackfly and beetles away from broad beans and the two also go well in the kitchen. Summer savory is also recommended for companion planting with onions. The flavour is sweet and aromatic. Summer savory is native to the Mediterranean and was used with vinegar by the Romans as a condiment like mint sauce.

How to grow:
Sow the seed direct into the growing site into well prepared ground from March until June. Thin the seedlings to 15cm between plants. First pickings after about 6 weeks. Succession sow to ensure a supply of fresh herb and cut stems before flowering for drying.

Pests and diseases:
As long as the plants have a sunny spot and good drainage they do not suffer from much in the way of pests or diseases.

How to use:
Summer savory flavour combines well with broad beans and peas while medicinally it aids digestion, which is particularly useful with beans. You can use it on its own or blend it with other herbs to make herb vinegars to use in salad dressings. It is one of the ingredient of herbes de Provence. Named after this region of south east France blends often contain savory, marjoram, rosemary, thyme, and oregano. Lavender which is widely grown in the region is sometimes included. To make your own mix, dry the herbs listed and when dry strip the leaves from the stems and blend them. Store in an air tight container.