Satureja montana
Winter savory
Common names: Mountain savory
At a glance
- Light
- Full sun
- Spacing
- 30 cm, rows 40 cm
- Lifespan
- Perennial
- Sowing
- Mar–May
- Harvest
- May–Oct
- Hardiness
- Hardy down to −15 °C
- Water need
- Low
Photo: Kurt Stüber [1] · CC BY-SA 3.0 · Source
Description
Satureja montana, commonly known as mountain savory, is a perennial, wintergreen half-annual from the Mediterranean region, closely related to the annual summer savory. It has narrow, dark green leaves that emit a spicy aroma and taste noticeably sharper and more intense than summer savory. From July to September, small white to pale pink flowers appear, reliably attracting bees and other insects. As a perennial half-annual, mountain savory remains in the same spot year after year and is well suited as a low border for herb beds.
Care instructions
Mountain savory prefers a sunny, warm spot with well‑drained, somewhat lean soil. Water only when the topsoil is dry, as the plant does not tolerate waterlogging. A pruning after flowering in late summer keeps the plant compact and stimulates new growth. Because it is wintergreen and hardy, additional winter protection is usually unnecessary in most regions. Every three to four years, a rejuvenation cut is worthwhile if the lower stems become woody.
The care notes were machine-translated from German.
Garden year
SowingMar–May
HarvestMay–Oct
Germination
- Soil temperature
- from 12 °C, ideally 20 °C
- Days to sprout
- 10 to 21 days
- Light
- Needs light to sprout
- Sowing depth
- Press in, don't cover
- How to start
- Start indoors, then plant out
Soil & site
Soil pH
Soil type
well-drained, lean, dry, lime-loving
Winter savory comes from dry Mediterranean slopes and accordingly wants it sparse. A well-drained, rather lean soil with some lime suits it better than a nutrient-rich bed. The plant copes poorly with waterlogging, so drainage from sand or gravel helps on heavy soils. Soil that is too rich leads to soft growth and a less intense aroma.
Feeding
Light feeder
As a classic Mediterranean subshrub, winter savory needs practically no feeding. Too many nutrients even weaken the aroma and make the shoots more prone to rot. If anything, a thin layer of mature compost around the plant in spring is enough. Otherwise you simply leave it to grow in peace.
Overwintering
Winter savory is hardy and comes through most German winters outdoors without problems. On very exposed sites or in severe winters, a loose covering of brushwood or leaves gives the base extra protection. Above all, a dry position is important, because cold and wet affect the plant more than frost alone. In a container it overwinters best in a bright, cool and frost-free spot.
Propagation
Methods
- From seed
- Cuttings
- Division
Sowing works from mid-April (weeks 16 to 18) directly in the open ground, or raised on the windowsill from March. Since the seeds are light germinators, press them down only lightly without covering them with soil. Alternatively, take semi-ripe tip cuttings in early summer and let them root in well-drained seed compost. Older clumps can also be divided in spring, which rejuvenates the plant at the same time.
Companion planting
Good neighbors
nightshade family (Solanaceae)
particularly well establishedYou will find that basil next to tomato and pepper improves taste and keeps whiteflies and aphids away.
For example PotatoTomatoSweet pepperCocktail tomatoEggplantCape gooseberry and 14 more species in the catalogue
Source: classic companion planting (DACH-Gartenpraxis)
cabbage family (Brassicaceae)
You will notice that the intense scent of basil, thyme, and others confuses the cabbage whitefly and keeps it away from the cabbage family.
For example White cabbageKohlrabiRadishKalebroccolicauliflower and 41 more species in the catalogue
Source: bio-gardening intercropping practice
Companion planting is partly traditional gardening lore. Where the reason is known, it is given.
Some of these explanations were machine-translated.
For your garden
Grow Winter savory yourself
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