Satureja montana
Bergbohnenkraut
Common names: Winter-Bohnenkraut, Wintersatureia
Photo: Kurt Stüber [1] · CC BY-SA 3.0 · Source
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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.
Soil & site
Soil pH
Soil type
well-drained, lean, dry, lime-loving
Feeding
Light feeder
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