Common Savory - Vilmorin seeds

Summer savory (Satujera hortensis) is an annual herbaceous plant, growing to a height of 20 to 40cm (8 to 16in). It is cultivated for its peppery foliage, which adds aroma to stuffings, game, stews, salads, and vegetables. It can also be used for infusion. Sow from April to May for harvesting from June to October.

Naturally growing in low mountains and on limestone hills, summer savory is a typical aromatic plant in Mediterranean cuisine. It belongs to the Lamiaceae family and produces pretty white flowers from July to September.

Satujera hortensis is an annual species with larger and softer leaves compared to its perennial cousin, Satureja montana. It has the advantage of growing faster.

In cooking this herb, with its spicy and slightly bitter taste, is used as a condiment to add a Mediterranean flavour to many dishes. When consumed as an infusion, it aids digestion and relieves bloating. Its leaves can also be used fresh as poultices to soothe skin irritations such as insect bites.

It is an undemanding plant that thrives in sunny and well-drained dry soil.

Harvest: The leaves can be harvested from June to October by simply cutting the branches. It is preferable to do this before flowering to preserve the fullness of its fragrance.

Storage: Summer savory keeps very well once dried.

Gardener's tip: Don't hesitate to mix things up in the garden by planting a few aromatic plants like summer savory in the midst of your perennial flower beds or even in rockeries. It looks very beautiful, and the sometimes strong scent of aromatic plants often has the ability to repel insects that could attack more delicate plants such as certain roses.