Growing Summer Savory in Scotland: The Complete Guide

Satureja hortensis

Summer savory never has to survive a Scottish winter, so the question it asks of a garden is a simpler one than its perennial relative: does the summer give it enough sun and drainage?

This is an annual herb, not a shorter-lived version of winter savory. It has a milder, more refined flavour with something of thyme about it, and goes particularly well in bean and lentil dishes. It lives for one summer and is grown fresh from seed each year.

Sowing and planting

Sow indoors in spring, scattering seed thinly on the compost surface without covering it, at around 20°C; it germinatesA seed sprouting: breaking dormancy and putting out its first root and shoot, given the right warmth and moisture. Full definition → in two to three weeks. Transplant once seedlings have several true leaves, hardening offGradually getting young plants raised indoors used to outdoor conditions over 7–14 days before planting out, so cold, wind and direct sun don't shock or damage them. Full definition → first, and plant out once the soil is starting to warm. Space plants at least 20cm apart; a mature plant reaches about 30cm tall and wide, though Gardener's World puts it at 45cm by 30cm. Choose a spot in full sun with light, free-drainingSoil that lets water pass through quickly rather than pooling, so roots aren't sitting in wet ground after rain. Full definition → soil that never waterlogs, and avoid damp ground, where it does poorly. It also grows in a pot at least 20cm wide and deep, filled with soil-based compost mixed with up to 25% grit, a good option for anyone without open ground.

Care through the season

Water regularly while plants establish, and keep the soil from drying out completely during a hot spell, though this isn't a thirsty plant once it's growing well. Feeding isn't necessary in reasonable soil. Harvesting regularly keeps plants producing new shoots.

The flowers are rich in nectar and pollen and attract bees, including bumblebees. Flavour is best before flowering, so if you want both, keep picking most plants for the kitchen and leave one or two to flower for the bees.

Harvesting

Begin picking once plants are established, from mid-summer, and continue until the first autumn frost kills the plant off. Flavour is best before flowering; cut back after flowering and the plant usually produces a second flush of fresh leaves, extending the harvest into autumn. Leaves are best used fresh, or dried by hanging sprigs somewhere warm, dark and well-ventilated.

Growing it near broad beans

Summer savory is a traditional companion for broad beans: grown next to them it is said to help deter aphids (Gardener's World), and its leaves are reputed to improve the beans' flavour when cooked together. Treat this as folklore worth trying rather than a proven pest control.

Best Savory Varieties for Scotland → compares summer, winter and creeping savory. Summer savory has no named cultivarsA plant variety that arose or was bred under cultivation and is kept true by deliberate propagation, rather than a naturally occurring wild species. Full definition →, so choosing between the three species is the main decision.

Common problems

Grown in warm, sunny, well-drained conditions, summer savory is generally healthy and trouble-free. Seedlings are prone to damping offA fungal disease that kills seedlings at soil level, usually caused by overwatering, poor airflow, or reused unsterilised compost or trays. Full definition →, so sow thinly and avoid overwatering young plants.

Common questions

Sources