Summer savory

Short description of the species

Botanical name

Summer savory

Latin name

Satureja montana

Family

Lamiaceae

Origin

Mediterranean and Southern Europe

Crop classification

Spicy and aromatic plant

Exposure

full sun

Frost resistance

frost sensitive

Optimal growth temperature

20 – 30°C

Water requirements

regular irrigation

Soil requirements

light, sandy or loamy soils

Soil pH

6,0 – 7,5

Edible part

Satureae herba (savoury herb)

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Interesting

Its flavor is slightly spicy, reminiscent of a mixture of thyme and mint, and it is an important part of the spice mixture "Bulgarian tschubritsa", which is popular in Balkan cuisine.

accessibility

Usage

It has a distinctive spicy, pungent taste and aroma, does not irritate the stomach, and is therefore suitable for people sensitive to black pepper; it is used to flavor fish, lamb, legumes, vegetable dishes and soups, and is part of Provençal seasoning.

Inclusion in the crop rotation and fertilization requirements 

Satureja hortensis L. is grown as an annual in our country. The commonly available Satureja montana on the market is a perennial! 

Track: I., well-matured manure 

Suitable preceding crops: legumes (e.g. peas, beans, clover), cereals (e.g. wheat, barley), green manure crops (e.g. mustard, phacelia) 

Fertilization: Satureja responds very well to rich, humus-rich soils, well-fertilized with mature manure. 

Varieties: Annual garden savory is often confused with the perennial - mountain savory (Satureja montana L.), which is frost-resistant and overwinters in the form of a green bush. 

Agrotechnics of cultivation 

Propagation: in field crops - only by seed, pre-cultivation of seedlings 

Agrotechnics of cultivation - from seedlings

Harvest - twice a year, the first time at the beginning of flowering (in July to August), the second time when new shoots grow from the remains of the stems 

Use: it has a distinctive spicy, pungent taste and aroma, does not irritate the stomach, and is therefore also suitable for people sensitive to black pepper; it is used to season fish, lamb, legumes, vegetable dishes and soups, and is part of Provençal spices. 

Impact on human health: 

Constituents: essential oils, tannins 

Phytotherapeutic groups: stomachic, carminative, disinfectant, astringent 

Diseases and pests: 

Diseases recorded include leaf spot (Alternaria sp.), leaf necrosis (Botrytis cinerea), root and stem rot (Fusarium spp., Rhizoctonia solani) and powdery mildew (Leveillula duriaei, Neoërysiphe galeopsidis), especially in warm weather and fluctuating humidity.