How to Grow Savory

Growing guide

Overview

Savory is a peppery, thyme-like herb — summer savory is the annual, winter savory the hardy perennial — and both are classically paired with beans. It thrives in full sun and lean, well-drained soil, and needs little water once established. Give it a hot, dry spot and it will reward you with sprigs from summer into fall.

Soil & planting prep

Savory wants loamy, well-drained soil; heavy clay or waterlogged ground will rot the roots, so amend with compost and coarse sand if drainage is poor. It tolerates a slightly acidic to neutral pH (around 6.0–7.0). Space plants 8–12 inches apart and sow seed no deeper than 1/4 inch, barely covering it.

When to plant

Start seeds indoors 6 weeks before your last frost date, or direct sow once the soil has warmed and all frost danger has passed. In zones 3a–9b, set transplants out after the last frost when nights stay above 50°F. Winter savory, a perennial, can be planted in spring or early fall, but summer savory is strictly a warm-season annual.

How to plant

1. Choose a spot in full sun with loose, well-drained soil; add compost if the ground is heavy.
2. Start seeds indoors 6 weeks before last frost in cells or small pots, pressing seeds in and covering with just 1/4 inch of mix.
3. Keep the seedbed barely moist at 65–70°F; seedlings emerge in 10–14 days.
4. Harden off transplants for a week, then set them out 8–12 inches apart after the last frost.
5. Water lightly after planting and mulch with sand or gravel to keep the crown dry.

5 common mistakes to avoid

• Overwatering: savory is drought-tolerant and rots in soggy soil, so let the top inch dry out between waterings and never let it sit in a saucer of water.
• Planting too early: summer savory is frost-tender, so setting it out before the last frost stunts or kills it — wait until the soil has warmed.
• Rich, heavily fertilized soil: too much nitrogen makes leafy, bland plants with weak flavor, so skip manure and feed only if growth is pale.
• Harvesting after flowering: once savory blooms, the leaves turn tough and the flavor fades, so pinch off flower buds and keep cutting sprigs.
• Crowding plants: tight spacing in humid weather invites mildew and stem rot, so thin or space to 8–12 inches and keep air moving.

Harvesting & storage

Begin cutting sprigs about 60–80 days from sowing, when plants are 6–8 inches tall and before any flower buds open. Snip stems just above a leaf pair, never more than a third of the plant at once, and harvest in the morning for the best oils. Use fresh, or dry whole sprigs in a cool, dark place and store in an airtight jar for up to a year.

Companion planting

Savory grows well with beans, onions, and cabbage-family crops, and is often planted near beans to deter pests. Avoid planting it next to fennel, which releases compounds that inhibit many herbs.

Growing in containers

Savory is container-friendly and grows well in a 1-gallon pot on a sunny balcony or patio. Use a free-draining potting mix, water only when the top inch dries, and expect to replant summer savory each year.

Pro tips

Start indoors 6 weeks before last frost or direct sow after frost. Harvest sprigs as needed; flavor is best before flowering. Winter savory is a hardy perennial.