Summer Savory, Heirloom Herb Seeds

Summer Savory, Heirloom Herb Seeds — The Essential Herb of Provence With Warming Peppery Flavor

Summer Savory (Satureja hortensis) is one of the most underappreciated herbs in the English-speaking world — and one of the most essential in French and Eastern European cooking. A warming, peppery annual with a scent and taste that is more complex than thyme and more assertive than marjoram, summer savory is one of the essential ingredients in Herbes de Provence alongside rosemary, thyme, and oregano. It is the classic bean herb of German and Eastern European cooking — traditionally added to bean dishes to improve digestibility and flavor. Use fresh or dried to season beans, sausages, meats, stuffings, cabbage, and wild game. A single plant provides plenty of seasoning for a family through the season. Easy and quick to grow, ready in 60–70 days.

Why Grow Summer Savory?

• Essential in Herbes de Provence — alongside rosemary, thyme, and oregano
• The classic bean herb — traditional in German and Eastern European cooking for beans and sausages
• Warming, peppery flavor — more complex than thyme, more assertive than marjoram
• One plant feeds a family — prolific and easy to grow
• Excellent fresh and dried — retains flavor well when dried
• Open-pollinated heirloom — save seed year after year

Growing Notes

Direct sow outdoors after last frost in full sun with well-draining soil. Sow seeds on the surface or barely cover — seeds need light to germinate. Thin to 6–8 inches apart. Water consistently but avoid overwatering. Harvest leaves as needed throughout the season — harvest before flowering for best flavor. Dry bunches in a warm, airy location for winter use.

Days to maturity: 60–70 days
Packet size: 0.01 g / 200+ seeds
Type: Heirloom, Open-Pollinated, Annual
Plant height: 12–18 inches
Spacing: 6–8 inches
Sun: Full sun
USDA Zones: 3–12