Savory
Satureja hortensis
An aromatic Mediterranean herb in the mint family with a warm, peppery, thyme-like flavor, classically paired with beans. Summer savory is a tender annual; winter savory a hardy perennial.
- Light
- Full sun
- Water
- Moderate; let topsoil dry
- Difficulty
- Easy
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Overview
Savory refers to two closely related culinary herbs: summer savory (Satureja hortensis), a soft annual, and winter savory (Satureja montana), a tougher evergreen perennial. Both have a warm, spicy, slightly peppery flavor reminiscent of thyme and marjoram.
Long a staple of European cooking, savory earned the nickname 'the bean herb' for its traditional pairing with legumes, which it both flavors and is said to make more digestible. Summer savory is milder and sweeter; winter savory is more pungent and resinous.
How to identify it
- Slender, narrow, lance-shaped leaves on wiry stems, typical of the mint family
- Summer savory: soft, bushy annual to about 30-45 cm (12-18 in); winter savory: woody, low, semi-evergreen perennial
- Small white to pale pink or lilac flowers in summer, loved by bees
- Square stems and an aromatic, peppery scent when crushed
Care & growing
Savory is an easy, sun-loving Mediterranean herb.
- Light: Full sun
- Water: Moderate; let the topsoil dry between waterings
- Soil: Light, well-drained soil; winter savory tolerates poor, rocky ground
- Temperature: Summer savory is frost-tender; winter savory is hardy
- Feeding: Minimal; rich soil reduces flavor concentration
- Propagation: Summer savory from seed each year; winter savory from cuttings, division, or seed
Habitat & origin
Both savories are native to the Mediterranean region and southeastern Europe, where they grow on warm, dry, rocky hillsides and sunny slopes.
They are cultivated in herb gardens worldwide and have naturalized in some temperate areas, favoring well-drained, sunny sites.
Uses & benefits
Savory is primarily a culinary herb.
- Culinary: Classic seasoning for beans, lentils, and legumes, as well as meats, stuffing, and sausages; a component of herbes de Provence
- Medicinal: Traditionally used as a digestive aid and for sore throats
- Ecological: Flowers attract bees and other pollinators
- Ornamental: Winter savory makes a neat, aromatic edging plant
Frequently asked questions
What is the difference between summer and winter savory?
Summer savory is a soft annual with a milder, sweeter flavor, while winter savory is a hardy, woody perennial with a stronger, more pungent, resinous taste.
Why is savory called the bean herb?
It is traditionally cooked with beans and lentils, both for its complementary flavor and a long-held belief that it aids their digestibility.
What does savory taste like?
It has a warm, peppery, herbaceous flavor similar to a blend of thyme and marjoram, with winter savory being sharper.
Can I grow savory in a pot?
Yes. Both types grow well in containers in a sunny spot with well-drained soil and only modest watering.
Savory guides
In-depth guides for identifying, growing, and caring for Savory.
