More about the plant below:
Garden savory (Satureja hortensis)
category : herbs, perennials
position : sun
height : up to 40 cm
frost resistance : up to -20 ° C
reaction soil : neutral, slightly alkaline
preferences soil : permeable, sandy loam
watering : little
color leaves/needles : green
color of flowers : pink, white
shape : bushy
period flowering : July-September
seeding : spring
reproduction:seed
persistence leaves : seasonal
application : balconies, edible plant, herb bed, terraces
pace of growth : fast
Summer savory Satureja hortensis - silhouetteThe form of growth of garden savoryGarden savory - positionGrowing garden savoryApplication for garden savoryAdviceSavory is an annual plant that grows up to a height of about 25 cm.A long-lived and more aromatic species is Satureja montana.
Garden savory is very lush. Pink to light purple flowers open from mid-July to late fall.The leaves are covered with fine hairs and feel felted to the touch.
The ideal place to grow is a sheltered, sunny and warm position, preferably in the immediate vicinity of other herbs.Any good, loose garden soil can be cultivated.
Seeds are sown into the ground in mid-May, when the risk of frost passes.Savory is one of the plants that germinate when exposed to light, therefore the seeds do not need to be covered. The seedlings germinate after 2 weeks. The distance between them should be 25 cm after breaking.
The concentration of essential oils and tannins is highest in plants shortly before and during flowering. Harvested shoots should either be used immediately or dried.Storage, even for a short time, is not recommended. The leaves are a great addition to heavy potato or bean dishes as they improve digestion.
The herb is dried at ambient temperature on a net or in bunches suspended upwards with stems on a string.They are also dried in a dryer.Dried savory can be added to relaxing baths and hair-strengthening decoctions.
If we allow the savory to bloom and develop seeds, we will be able to harvest them and plant them in pots in the spring.