Savory (Satureja Montana Kiepenkerl) 50 seeds (#2111)
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About the product
The spicy, aromatic herb is used in the kitchen like the garden savory. It is a spicy spice for all bean dishes. Also suitable as a tea. Preservation: drying, freezing, pickling in oil.
Winter savory (Satureja montana) is a perennial herb, native to warm temperate regions of southern Europe and Mediterranean.
It is a perenial plant growing to 40 cm tall. The leaves are opposite, oval-lanceolate, 1–2 cm long and 5 mm broad. The flowers are white.
Easy to grow, it makes an attractive border plant for any culinary herb garden. It requires six hours of sun a day in soil that drains well.
In temperate climates it goes dormant in winter, putting out leaves on the bare stems again in the spring – do not cut the plant back, all those stems which appear dead will leaf out again. It is hardy and has a low bunching habit.
Winter savory has been used for hundreds of years. Both it and summer savory have been grown and used, virtually side by side. Both have strong spicy flavour. It goes particularly well with any type of mushroom, or in white sauces, and is very good in potato salads. Small amounts spice a regular salad well. It has a rich herbaceous aroma when crushed.
A good bee plant. The leaves have an aromatic fragrance. A good companion plant to grow in the garden, it does especially well with onions and beans and helps to repel insect pests.
Winter savory is often grown in the garden as a culinary herb, there are some named varieties. The flavour is said to be more coarse than that of the annual savory (S. hortensis). The plants live for several years, but as they grow older they do not make so much new growth and so are best replaced every two years
An easily grown plant when given suitable conditions, it prefers a well-drained poor stony soil and succeeds in a hot dry sunny position. It prefers an alkaline soil though it is not too fussy. It is very intolerant of soils that remain damp, especially in the winter, and dislikes shade. Plants are less hardy when they are grown in rich soils and also in wet conditions.
Information source: wikipedia.org.
Genus - Satureja
Species - Montana
Variety - Kiepenkerl
Common name - Savory
Pre-Treatment - Not-required
Hardiness zones - 4 - 11
Height - 0,30 m
Spread - 0,30 m
Plant type - Annual or Perennial Herb
Exposure - Full Sun, partial sun
Growth rate - Medium
Soil PH - Alkaline
Soil type - Sandy or loamy well drained
Water requirements - Average
Landscape uses - Container, Culinary, Herb
Bloom season - August to October
Leaf / Flower color - Green / White, white - pink
Start seeds indoors 4 to 6 weeks before the last expected frost (March) or all year long inside.
Lightly cover the herb seeds and keep them moist.
Germination time - 10-21 days.
Plant the young herb plants out after the last frost then the temperatures are warm.