Winter Savory, organic seeds
Eco Heirloom
Information
Satureja montana is a perenniallow (25cm) and spicy savory with spicier and more potent taste and shinier,thicker leaves than its annual relative summer savory (S. hortensis). It hasviolet flowers.
It winters over reasonablywell under cover in a well drained plot in the southern half of Sweden, butfarther north, however, it spends the winter as a potted plant in a cool place.
| Product number: | K410 |
|---|---|
| Scientific name: | Satureja montana |
| Botanic family: | The Mint family - Lamiaceae |
| Organic: | Yes |
| Lifespan: | Perennial |
| F1 Hybrid: | No |
| New variety: | No |
| Sowing time: | May–June |
| Sowing depth: | 0,2 cm |
| Germination time: | 10 days |
| Plant spacing: | 25 cm |
| Row spacing: | 40 cm |
| Height: | 25 cm |
| Plant location: | Sun–Half shade |
| Harvest/blooming: | June–September |
| Seeds/g: | 2500 frön |
| Other: | Light germinating |
| Heirloom variety: | Yes |
Cultivation advice
Sowing
Winter savory is sown in spring. The seeds need light to germinate but do so slowly.Spacing
Keep 10-20 cm between the plants.Harvest
The leaves are harvested in sunny dry weather before blooming. Savory is the bean herb before all else but is also used for seasoning cabbage, lentils, peas, meat and tea. The leaves should not cook along for too long, they grow bitter if they do.Seed
2500 seeds/g.A portion contains about 1000 seeds.
