{"id":6354,"date":"2026-02-24T16:20:18","date_gmt":"2026-02-25T00:20:18","guid":{"rendered":"https:\/\/wrwofficial.com\/index.php\/2026\/02\/24\/how-to-plant-and-grow-summer-savory\/"},"modified":"2026-02-24T16:20:23","modified_gmt":"2026-02-25T00:20:23","slug":"how-to-plant-and-grow-summer-savory","status":"publish","type":"post","link":"https:\/\/wrwofficial.com\/index.php\/2026\/02\/24\/how-to-plant-and-grow-summer-savory\/","title":{"rendered":"How to Plant and Grow Summer Savory"},"content":{"rendered":"

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How to Grow<\/h2>\n

Savory grows best in rich, well-drained soil amended with organic matter, and requires a full sun location<\/strong><\/a>. The plant makes an attractive, fragrant edging for garden beds.<\/p>\n

It can tolerate both dry or moist soils, but not soaking wet conditions, and is also drought tolerant<\/strong><\/a>.<\/p>\n

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Fertilizer usually isn\u2019t required if the soil has been enriched with well-rotted compost<\/strong><\/a> or manure.<\/p>\n

If left in the garden, savory will reseed itself, but this isn\u2019t the most reliable method of propagation \u2013 it\u2019s best to start seeds in a controlled environment.<\/p>\n

Summer savory is one of the most trouble-free herbs you can grow, its aromatic oils naturally repel many common garden pests, and it has no serious disease problems.<\/p>\n

The main issue to watch for is root rot caused by waterlogged soil, which will show up as wilting and yellowing leaves \u2013 simply ensure good drainage and avoid overwatering.<\/p>\n

Where to Buy<\/h2>\n

Inexplicably, this tasty herb can be difficult to find in both grocery stores and garden centers.<\/p>\n

Look for nurseries that carry a good selection of herbs to find seedlings, or pick up some seeds and start your own.<\/p>\n

Seeds are available in garden centers in early spring, or you can shop online.<\/p>\n

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Summer Savory Seeds<\/strong><\/a><\/p>\n

Seeds in a variety of package sizes are available from True Leaf Market<\/a><\/strong>.<\/p>\n

Harvesting<\/h2>\n

Begin to harvest leaves as soon as the young plants are five to six inches tall. Pinch the stems about halfway down, just above a leaf node, and use the trimmed leaves for the kitchen.<\/p>\n

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Photo by Lorna Kring.<\/figcaption><\/figure>\n<\/div>\n

Pinching in this way also encourages new branches to form, and prevents leggy plants.<\/p>\n

Leaves can be harvested throughout the summer, but the flavor is sweeter and more intense before flowering begins.<\/p>\n

Pick leaves in the afternoon when the essential oils are strongest.<\/p>\n

Flavor is best in fresh leaves, but they can also be dried and frozen. Or, you can always grow some of the winter variety for year-round supply of evergreen leaves.<\/p>\n

Or, you can freeze fresh leaves<\/a><\/strong> in a zip-top bag, rolling the bag from the bottom up to squeeze out excess air before sealing.<\/p>\n<\/div>\n