Description
| Seeds | 1/2 gram (750 seeds) $2.95 |
|---|
Summer Savory (Annual)
Heritage: New Brunswick, Nova Scotia (early Acadian possession by France)
This variety arrived to North America with the first French settlers along the Canadian Atlantic seaboard in the early 1600’s. Savory was cultivated and selected to produce robust amounts in the summer months for drying and use in the winter months.
Delicate-looking plants are quite vigorous growing to just over 12” (30cm) high. The narrow, bright green leaves produce an enticing and aromatic scent. Flavour is fresh, with a touch of citrus, and much sweeter than Winter Savory. Perfect for not over-powering sausage, lamb, fish, and stuffings. Keep cut to increase production. Some say a few sprigs work well as an insect repellent. (1,500 seeds/g)
Tips for Growing Savoury Savory! Savory thrives best in average, well-drained soil in full sun. Savory tolerates dry soil, and drought. Do not water with liquid fertilizers. Seeds are best planted directly into the soil as soon as the danger of frost has passed and the soil has slightly warmed. Sprinkle seeds sparingly on top of the earth. Cover with a very light sprinkling of soil, so the seeds still have access to light. Gently tamp/press down so that the seeds are in contact with the earth. Lightly water, ensuring the soil remains moist, but not over-watered. Plants can be thinned to 8” (20cm) apart. Savory can be cut repeatedly for the greens. The best planting companions for Savory are: beets, beans, melons, onions, garlic, tomatoes. Do not plant Savory near cucumbers. Savory usually germinates within 10-21 days (65-75ºF/18-24ºC)
