The peppery flavored leaves of Summer Savory are used either fresh or dried to flavor meat, bean, and egg dishes, as well as salads. An added benefit to the Savory plant is that it repels insects.
Cultivate: Sow 1-2 seeds per inch indoors in light loamy soil by gently pressing them into the soil, and keep the soil moist but not wet. Do not bury the seeds as they need light for germination. Transplant after the chance of frost has passed and the seedlings have grown 4 seeds. You can also sow the seeds directly in the soil in mid-spring. For a constant supply successively grow seeds every month until late July. Harvesting: Harvesting of fresh leaves can begin as soon as the plants reach a height of 6". Cutting fresh leaves often promotes new growth. The fresh leaves reach their peak flavor immediately before the plant flowers. To dry savory, cut the stems and hang them upside down in a dry, dark place for about 2 weeks. Strip the leaves from the stems and store them in a cool, dark place. Fresh leaves can also be frozen in a plastic bag. Seed Saving: Harvest the seed heads individually and spread them out to dry out of direct sunlight. When they have dried completely, thresh them to remove the seeds and store them in a cool, dry place; for best germination, use within one year. Notes:
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CategoriesFDL Seed Library
The FDL Seed Library is a collection of open-pollinated and heirloom seeds that you can borrow to plant and grow at home. By saving seeds as a community we help create local seed stocks that are better acclimated to our climate and which support an abundant and genetically diverse landscape.
We ask that seeds are “returned” by harvesting seeds from a plant or two that you grow. Donated seeds will help to add diversity to our collection. Archives
March 2022
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