Growing summer savory and winter savory

The two savories -- summer savory (*Satureja hortensis*) and winter savory (*S. montana*) -- are closely related Mediterranean herbs with a similar peppery, thyme-like flavor, but they differ enough in growth habit and culinary intensity that they are worth growing separately. Summer savory is an.

—- title: "Growing summer savory and winter savory" slug: growing-summer-savory hub: vegetables category: "Herb guide" description: "How to grow summer savory (Satureja hortensis) and winter savory (S. montana), their different habits and uses, and how to harvest and dry both for cooking." date: 2026-06-10 updated: 2026-06-10 author: "Thomas A." reading_time: 9 scientific: "Satureja hortensis" zones_min: 6 zones_max: 11 sun: "full sun" —-

The two savories — summer savory (Satureja hortensis) and winter savory (S. montana) — are closely related Mediterranean herbs with a similar peppery, thyme-like flavor, but they differ enough in growth habit and culinary intensity that they are worth growing separately. Summer savory is an annual with a softer, more delicate flavor suited to fresh use and light cooking. Winter savory is a semi-evergreen perennial with a more robust, resinous flavor that holds up in long-cooked dishes.

I don't grow either savory at my Long Island plot. This guide is sourced from Extension publications.

Identification and differences

Per Penn State Extension:

Per NC State Extension, winter savory is also sometimes called "mountain savory" — montana refers to its origin in rocky, dry Mediterranean mountain habitats.

USDA hardiness zones

Per Penn State Extension:

• Summer savory: Grown as an annual in all zones (2-11)
• Winter savory: Perennial in USDA zones 6-9; treat as an annual in zones 4-5 or bring indoors for winter

In zones 10-11, summer savory grows as a cool-season annual; the heat of summer kills it.

Light requirements

Per NC State Extension, both savories require full sun — 6 or more hours of direct sunlight per day. Shaded plants are tall, leggy, and less aromatic. This is particularly important for winter savory, which becomes very lax and weak without adequate light.

Sowing summer savory

Per Penn State Extension, direct sow summer savory seeds outdoors after the last frost date. Seeds are small; press lightly into the soil surface without covering (or cover with no more than 1/8 inch of fine soil). Germination occurs in 10-14 days at soil temperatures of 60-70°F.

Thin seedlings to 8-10 inches apart. For a continuous harvest, make successive sowings every 3-4 weeks through early summer.

Transplant: Start indoors 4-6 weeks before last frost. Harden off before setting outdoors.

Planting winter savory

Per NC State Extension, winter savory can be started from seed (germination is slower than summer savory), cuttings, or division. Space transplants or divisions 12 inches apart. Plants spread slowly to form low mounds over several years. Divide every 3-4 years in early spring to maintain compact growth.

Watering

Per Penn State Extension, both savories tolerate dry conditions well. Water summer savory at 1 inch per week during establishment. Established winter savory needs supplemental water only during extended dry spells (2-3 weeks without rain). Both are intolerant of waterlogged soil.

Soil requirements

Per NC State Extension, the savories are Mediterranean plants adapted to:

• Well-drained, lean to moderately fertile soil
• pH 6.0-7.0
• Sandy or rocky substrates are acceptable

Heavy, clay soil should be amended with grit or coarse sand to improve drainage. Rich, heavily amended soil produces leafy but weakly flavored growth.

Fertilizing

Per Penn State Extension, savories need minimal fertilization. In average garden soil, no supplemental fertilizer is needed for summer savory. Winter savory benefits from a light top-dressing of compost in early spring. Excess nitrogen dilutes the aromatic oils responsible for flavor.

Pruning winter savory

Per NC State Extension, prune winter savory lightly after bloom to prevent it from becoming woody. Cut back by one-third in early fall after flowering, and again in early spring. Do not cut back into bare, old wood — like lavender, winter savory does not regenerate reliably from hard-pruned woody stems.

Harvesting

Per Penn State Extension:

Summer savory: Harvest sprigs beginning 6-8 weeks after germination. Cut stems to 4-6 inches, leaving at least 4 sets of leaves on the plant. The most aromatic leaves are just before and during flowering. Harvest the entire plant just before frost for drying.

Winter savory: Harvest individual sprigs as needed throughout the growing season. Young, actively growing tips have the best flavor. For drying, cut stems in early morning, bundle, and hang in a dark ventilated space. Winter savory retains its flavor particularly well when dried — it is one of the best herbs for drying.

Companion planting with beans

Per Penn State Extension, summer savory has a traditional association with bean cultivation in European kitchen gardens — planted alongside beans, it is said to repel bean beetles and improve bean flavor. While the flavor relationship is probably folklore, summer savory is documented by NC State Extension as attractive to beneficial insects that prey on bean pests.

Pests and diseases

Both savories are notably pest-resistant when grown in appropriate conditions. Per UC IPM:

Spider mites: More common in hot, dry conditions. Treat with insecticidal soap or horticultural oil.

Root rot: From overwatering or poorly-drained soil. No cure; improve drainage before replanting.

Aphids: Occasional; control with water spray.

Common problems

Frequently asked questions

Can summer savory and winter savory be used interchangeably in cooking? Per Penn State Extension, they are closely related and share flavor compounds, but winter savory is considerably more intense and resinous. In fresh applications, summer savory is preferred for its delicacy. In slow-cooked dishes (beans, braises), winter savory's stronger flavor is an asset. Substituting one for the other requires adjusting quantity — use less winter savory.

Is winter savory the same as thyme? No, but they are related and have some flavor overlap, both belonging to the mint family (Lamiaceae). Per NC State Extension, savory has a more peppery, less floral flavor than thyme. They can sometimes substitute for each other, but the flavors are distinct. Winter savory is more closely associated with the "herbes de Provence" blend than thyme in some traditional formulations.

How do I grow winter savory through winter in zone 6? Per NC State Extension, winter savory is reliably perennial in zone 6 with good drainage. The plant is semi-evergreen — it may retain some leaves through winter in milder years. Mulch lightly around the base after the first hard freeze. Avoid mulching directly over the crown, which can trap moisture and cause rot. In zone 5, bring into an unheated but frost-protected space.

When should I harvest summer savory for the best flavor? Per Penn State Extension, the most aromatic growth is just before and at the beginning of flowering. Once the plant is in full bloom and sets seed, leaf flavor diminishes. Make the primary harvest when you see the first flower buds opening.

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Sources

1. Penn State Extension — Herbs
2. NC State Extension — Satureja montana
3. UC IPM — Spider mites