Satureja

( sat - yew - REEJ - uh )

At-A-Glance Information

This genus of flowering perennials and annuals, commonly called Savory, includes species which need regular water to perform well in the landscape. These shrubs have aromatic foliage that is used in cooking and to flavor tonics. Species are native to North Africa, southern and southeastern Europe, the Middle East, and central Asia and can be either annual or perennial. Typically, they form low-growing herbs and subshrubs reaching up to 20 inches tall at maturity. Leaves are green and flowers can be white to pale pink or violet. These fragrant perennial plants are at home in rock gardens, herb borders, and as low formal edging. They can also be grown in containers, as members of edible or herb gardens, as a groundcover, or as pollinator or wildlife plants.

Satureja Species and Varietals

The genus Satureja is a member of the plant family Lamiaceae and includes around 14 distinct species. The plants in this genus are closely related to those in Thymus (Thyme), Origanum (Oregano), Clinopodium (Calamint), and Mentha (True Mint). The best growing zones for Satureja vary depend on the species cultivated. For more information, see the descriptions below. To find your zone, click here: Zone Map.

Satureja coerulea (Satureja skorpilii) (Blue Savory, Sinya Chubritsa, синя чубрица, Kekik, Deer Herb, Geyik Otu, False Thyme, Yalanci Kekik)
These plants are native to Bulgaria, Romania, and Turkey, and reach about 10 inches tall when mature. They typically grow well in limestone and granite soils on exposed rocky slopes. Flowers are small and white to light blue-violet and plants reach up to between 6 and 10 inches tall and 20 inches wide. Blue Savory is suited for growing in USDA hardiness zones 6-8, but is generally considered a wildflower and is not widely sold in the plant trade.

Satureja douglasii (Micromeria chamissonis, Clinopodium douglasii) (Yerba Buena, Good Herb, Hierba Buena)
This species of Satureja grows well in UDSA hardiness zones 7-10 or Sunset growing zones 4-9 and 14-24 and is native to a region that spans from Southern California up to British Columbia. This plant reaches 6 inches tall and 3 feet wide, spreading via slender stems that root when they touch the ground. Foliage has a minty fragrance and flowers are white, sometimes with a lavender tint. Leaves can be made into a tea. This species prefers partial shade but can tolerate full sun if the climate is cool. Prefers rich, moist soil but can tolerate a variety of substrates if necessary.

Satureja hortensis (Summer Savory, Cimbru, Savory, Chaber, чабер, Garden Savory, Chaber Sadovyj, Чабер садовий)
This is an annual species that grows in all zones and is native to Albania, the Balkan Peninsula, Crimea, Kazakhstan, and the western Himalayas. Plants reach up to 1.5 feet tall and have aromatic leaves that can be used fresh or dried to season meats, vegetables, soups, eggs and beans. Flowers are pink and form whorls in summertime. These plants prefer light, organically rich soil and full sun. Cultivars include 'Pikanta' (with more intense flavor, good for meats), 'Aromata' (high essential oil concentration, good for preserving and drying) and 'Midget' (to 8 in. tall and bolt-resistant).

Satureja montana (Winter Savory, Mountain Savory)
This species is a shrubby semi-evergreen perennial that is best in USDA hardiness zones 4-8 or Sunset growing zones 3-11 and 14-24. It is native to warm temperate regions of southern and central Europe. Plants grow to 15 inches tall and 2 feet wide at maturity. Leaves are strongly flavored, and can be used fresh or dried. In summertime, lilac flowers bloom profusely and will attract bees to the garden. Prefers light well-draining soil, full sun and moderate water. Prune as needed to keep compact. Satureja montana citrata has sweeter, more delicate aroma and citrus flavor and a mounding habit. The main cultivar of the species is 'Nana', which grows to just 4 to 8 inches tall with emerald leaves and white flowers.

Satureja spicigera (Creeping Savory, Trabzon Thyme, Trabzon Kekiği, Soup Thyme, Çorba Kekiği, Kekik, Marzeh-ye Sonboleh-ai, مرزه سنبله‌ای)
This perennial species is native to northeastern Turkey, the Caucasus, and northwestern areas of Iran. Plants form a prostrate shrub that is great for edgings and rock gardens. The leaves are used as a culinary herb, similar to winter savory (which has a stronger flavor than summer savory). Flowers are small and white. Great for rock gardens and as a creeping groundcover.

Satureja thymbra (Savory of Crete, Whorled Savory, Pink Savory, Roman Hyssop, Thyme-Leaved Savory, Za'atar Rumi, زعتر رومي, Za'atar Franji, زعتر فرنجي, European Hyssop, Frankish Hyssop, Tzatrah Vruda, צְתָרָה וְרוּדָה, Ndgh)
This species is native to Libya, southern Europe, Lebanon, and Palestine. Foliage is attractive and dark green, and flowers are pink to purple, blooming between March and June in the plant's native range. As an herb, it has a very strong flavor, and is typically steeped in tea. This species is suited for growing in USDA hardiness zones 7-10.

Caring for satureja

Plant your Satureja in a space in the garden that receives full sun to very light shade. They like to get between 6 and 8 hours of sun each day to produce the best foliage and flowers. Ensure that soil is well-draining, rich in nutrients and organic matter, and has a pH of between 6.5 and 7.5 (slightly acidic to slightly alkaline). Winter Savory (Satureja montana) prefers a sandy soil that stays dry to moderately moist, and Summer Savory (Satureja hortensis) likes a moist, loamy soil. If local soils are particularly poor in nutrients or do not drain well, make sure to amend the planting area with plenty of organic compost before installing. Apply a layer of mulch around the planting area to suppress weed growth, maintain consistent soil temperatures, and to increase soil moisture retention. Water new plantings regularly as they establish a strong root system in their new home. At maturity, Savory plants are considered to be fairly drought-tolerant, able to survive for most of the year on rainwater alone. Irrigate during extended periods of drought.

Fertilize yearly in early springtime with an application of 2 inches of compost around the base of plants. Pull mulch back before applying, work the compost gently into the soil a bit, water it in, and then replace mulch. These plants are not heavy feeders, and this should be sufficient to provide the necessary nutrients for the active growing and flowering seasons. Pruning is simple; remove any damaged, diseased, or dead foliage at any time during the growing season, and remove spent flower spikes to neaten up the appearance of plants and encourage reblooms. Summer Savory, an annual plant, is typically removed at the end of the growing season and re-sown or replanted in the next. Perennial Winter Savory can be cut back yearly in early springtime; prune away woody stems to encourage young, vigorous new stems to develop. Perennial species can be expected to survive in the landscape for 3 to 5 years or more before becoming woody and less productive.

Harvesting Satureja
The most commonly cultivated species of Savory are Satureja hortensis (Summer Savory) and Satureja montana (Winter Savory). Summer Savory is an annual plant with herbaceous stems and a pleasant flavor, and Winter Savory is a perennial plant with stiff stems that produces more pungent foliage. Leaves are used as a substitute for Origanum (Marjoram), Salvia (Rosemary, Sage) and Thymus (Thyme). Both Summer and Winter Savory are harvested before and during flowering and are treated as cut-and-come-again herbs. Gather leaves as needed for the growing season, never harvesting more than a third of the plant's foliage. The peak aroma and flavor occurs just before flowers begin to bloom. Using clean, sharp shears or a knife, clip off the top 2-3 inches of growth, making cuts just above a set of leaves. Alternatively, entire stems can be harvested and dried spread on screens or hung upside-down in a cool, dark, dry area. When leaves are completely dried, strip them from the stems and store in airtight containers for between 1 and 3 years' time. Savory leaves can be used either dried or fresh, and are also great when preserved in vinegar for adding to marinades and salads (as dressing).

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Propagation

Satureja, or Savory, can be propagated by cutting or seed. To ensure that your propagated plant will have the exact same qualities and characteristics as the parent plant, use the cutting method. If you would like to experiment and see what plant you can grow from seed, just keep in mind that it will not necessarily be the same as the parent plant, especially if you are propagating a hybrid cultivar. To propagate your Satureja plant, follow the instructions below:

Propagating Satureja by Seed

Keep in mind that the plant you get from seed will not necessarily mimic all of the characteristics of the parent plant. To propagate by seed, you will need a paper bag, a pot or tray filled with well-draining compost or other organic material, a spray bottle and a fork. The best potting medium for seed germination is a light blend of 1/3 pasteurized soil or compost, 1/3 sand, vermiculite or perlite, and 1/3 coconut coir or peat moss.
Harvest your seeds in late summer or fall when flowers fade and tiny calyces turn brown, dry and brittle. Nutlets, or seeds, sit neatly inside each dried calyx cup. Using sharp, clean shears or snips, remove the flower head and place it in a container. To remove seeds, gently rube the dried flower heads between your hands or shake them over a container to release the tiny seeds. Separate the seeds or nutlets from the chaff. Harvested seeds can be sown in the same season or stored in a cool, dark place in a sealed container for 1 to 2 years.
Get a container prepared. Water the soil and ensure that good drainage is occurring. Place seeds in your prepared pot or seed tray about an eighth of an inch under the soil surface. Cover them with soil and water with a spray bottle. Place the tray of seeds in a warm area (between 65 and 75 degrees Fahrenheit) that receives bright, indirect light. A greenhouse is the most ideal climate, but a planting tray inside a window will do as well. Germination usually takes between 7 and 21 days.
Keep the seedling's potting medium moist, but not wet, by spraying the soil with your spray bottle. Keep your new plant in an area with bright light (though not direct sunlight) and temperatures between 65 and 70 degrees Fahrenheit. Ensure that the soil stays moist, but not wet, until the next spring (after the danger of frost has passed), when you can transplant it to its new home.
Alternatively, Satureja seeds can be direct sown in place about an eighth of an inch under the soil surface once soil temperatures remain above 65 degrees Fahrenheit. Once seedlings sprout, thin so that they stand 1 to 1.5 feet apart.

Propagating Satureja by Cutting

Gather your materials. You'll need a clean, sanitized, sharp pair of garden shears, rooting hormone, a pencil, and a 3-inch pot filled with well-draining compost or other organic material. A good substrate for propagation of cuttings is a light blend of 1/3 pasteurized soil or compost, 1/3 sand, vermiculite or perlite, and 1/3 coconut coir or peat moss.
In early summertime, choose the plant that you'd like to propagate. Ensure that this plant has had a good watering the night before, as this will improve the chances your cutting will take root. Cut one or more 3-4 inch portion(s) of the end of a non-blooming branch and strip the leaves off of the lower half. Make a hole in your planting medium by pushing your pencil into the soil. Dip the end of the stem in rooting hormone, and plant it in your pot. Fill in soil around the cutting to support it, but do not pack it down too much.
Moisten with water, and ensure that the pot has good drainage. Your pot should be kept in warm, sunny conditions indoors (and not in direct sunlight). Water whenever your soil is dry under the top layer. After about four to six weeks have passed, your cutting should be rooted. When you notice new growth, you'll know you have roots.
Keep your new plant in an area with bright light (though not direct sunlight) and temperatures between 55 and 70 degrees Fahrenheit. Ensure that the soil stays moist, but not wet, until the next spring, when you can transplant it to its new home. Ensure that the last frost of the year has occurred before doing this, as it can seriously damage your new plant.