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Summer savory – planting, growing and harvesting
Summer savory (Satureja hortensis) is an annual plant of the Lamiaceae family, native to southern Europe. Known since antiquity, today summer savory is found in the spontaneous flora of Europe and North America.
Use
Summer savory is used both as a spice and as an aromatic and medicinal plant.
Due to the pleasant taste and aroma it gives to food, young leaves and shoots are used (fresh or dried) to prepare soups, salads, meat dishes, fish, mushrooms, omelets, marinades, tomatoes sauces, canned meat, and vegetables or pickles. The fruits are also used to flavor various foods in winter.
Botanical characteristics
Summer savory is an annual herbaceous plant that grows as a shrub, up to 40-50 cm tall. It has sessile or short petiolate leaves and small, fragrant, light purple or pink flowers.
Environmental requirements
Summer savory has moderate requirements regarding the environmental factors and can grow in more harsh conditions. It is a light-loving plant and develops best, with a high content in essential oils, if grown in places exposed to direct sunlight. It prefers soils rich in humus, without weeds, well supplied with water, with a pH of 6-7.5. In drought conditions, crops have to be irrigated.
Cultivation
Summer savory can be cultivated by sowing directly in the field or by seedlings. It is usually grown in combination with other crops or less often in pure cultures.
When preparing the soil, organic or chemical fertilizers, of balanced NPK type, can be administered.
Direct sowing in the field has to be done at the beginning of April (when the soil has a temperature of 5-6º C), at a depth of 1.5-2 cm. The soil has to be well prepared to favor uniform germination.
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In the case of seedling production, seeds have to be sown in cold seedbeds or unheated polyhouse at the end of March, using 3-5 g seed per m². In favorable conditions, the sprouting takes place 8-14 days after sowing. The care works carried out in the case of the seedlings are the usual ones. The seedling must not be pricked out but transplanted directly to the place of cultivation.
Planting the seedling in the field has to be done in May, at a distance between rows of 15-20 cm, and between plants per row of 18-19 cm. For crop irrigation, it is recommended to install drip irrigation systems before planting the seedlings.
In the case of plants grown in flowerpots or in the garden, to ensure their nutrient requirements, a specially formulated fertilizer can be administered regularly.
Care
The crop has to be kept clean of weeds through mechanical weeding between rows and in rows. Summer savory crops can be invaded by dodder, and for this reason, it is recommended to use certified, pure seeds and destroy vines by mowing and burning.
For crops obtained through direct sowing in the field, when the plants have 4-5 pairs of leaves, they should be thinned, leaving about 18-19 cm between them.
To maintain moisture in the soil, irrigation has to be done during the growing season. If necessary, treatments have to be carried out to control diseases and pests.
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Read carefully and follow the instructions on the label of each product
Harvesting and storage
The best time to harvest is when the plants start to bloom. The tops of the shoots or leaves are harvested and stored fresh or dried in well-ventilated places for later use. Harvesting can also be done by cutting the plants at the base and drying them as such in well-ventilated rooms.
In order to obtain seeds, a few plants are cultivated for this purpose. After the fruits form on the plants and after their maturation, the plants are harvested and dried, the seeds being extracted later.
Diseases and pests
Summer savory is rarely attacked by diseases and pests, but aphids can sometimes be seen on the young growths of the plant. If symptoms are observed, it is recommended to carry out treatments with approved products.
