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Summer Savory (Satureja hortensis) is a peppery, aromatic annual herb native to the Mediterranean that's been a kitchen staple for centuries. It carries a warm, thyme-like flavor with a spicier edge, making it the go-to herb for seasoning beans, sausages, and grilled meats. Growing 12–18 inches tall, it thrives in zones 3–10 as a fast-maturing annual from seed, producing soft, narrow leaves from midsummer through fall. Gardeners treasure it as a companion plant for beans and as a fresh or dried culinary herb with genuine depth of flavor.
Direct sow summer savory after last frost in full sun, pressing seeds lightly into soil surface as they need light to germinate. Thin to 6–9 inches apart. It thrives in lean, well-drained soil — rich soil produces lush but less flavorful leaves. Water moderately and let soil dry slightly between waterings. Pinch growing tips early to encourage bushy, branching plants. Harvest stems once plants reach 6 inches tall; cutting back to half-height every 3–4 weeks keeps production strong. Companion plant with beans and onions for mutual pest deterrence. Dry harvested stems in bundles or freeze in olive oil for winter use.
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