Summer Savory

Season Overview

Description

Summer savory goes well with beans. In mixed culture it keeps the aphids away from the plants and as a seasoning herb to bean dishes it is also unbeatable, just as it can be used as an alternative to thyme in many other dishes. As the name summer savory already implies, the plant is not hardy as an annual in the Central European climate and therefore must be reseeded every year. It originates from the Mediterranean region and was probably spread to Central Europe by the Romans. Since the Middle Ages it has been used as a spice and medicinal herb. Especially as an addition to fatty dishes it unfolds its effect, as it fights flatulence and diarrhea and strengthens the gastrointestinal tract. But it is also very effective as a home remedy for coughs as a tea, inhalation or processed into syrup. Even when the herb blooms (which is usually in early summer from June), it is not too late to harvest - savory flowers are by no means inedible or even poisonous, but have a spicy, slightly pungent taste and can be used as an addition to salads, in herb butter or in herbal tea.

Growing tips

Pre-culture indoors in pots from March. Sowing in the open ground from April to mid-June. The seeds are light germinators. Therefore, press the seeds only slightly and keep them evenly moist.

Details

Seeding distance

15 cm

Row spacing

15 cm

Seeding depth

0 cm