Summer savory (Satureja hortensis) is an annual herb, completing its entire life cycle from germination to seed production and death within a single growing season. Prized for its peppery and aromatic leaves, this warm-season herb is a culinary staple. Because it cannot survive cold temperatures, it must be replanted each spring.
The Annual Nature of Summer Savory
The classification of Satureja hortensis as an annual dictates its cultivation. An annual plant focuses all its energy on rapid growth, flowering, and setting seed before the onset of unfavorable conditions. Summer savory achieves this cycle quickly, often being ready for harvest just 6 to 10 weeks after sowing.
This herb is frost-tender and cannot withstand temperatures at or below freezing, which is why it dies back completely with the first hard frost of autumn. Unlike perennial plants that develop woody stems for overwintering, summer savory features soft, non-woody growth that lacks the necessary hardiness. Once the plant reaches maturity and begins to flower (a process called bolting), its flavor begins to diminish.
Distinguishing Summer from Winter Savory
The confusion over summer savory’s life cycle often stems from the existence of its close relative, winter savory. Summer savory (Satureja hortensis) is unequivocally an annual, while winter savory (Satureja montana) is a perennial subshrub.
Winter savory develops semi-woody stems and is hardy in many climates, allowing it to survive year-round and continue growing from the same rootstock for multiple seasons. The two also differ in flavor. The annual summer savory offers a milder, sweeter, and more delicate peppery taste. Conversely, the perennial winter savory has a sharper, more pungent, and often more bitter flavor.
Seasonal Cultivation and Harvesting
Cultivating summer savory requires planning for a fresh start each year. Gardeners should sow seeds directly into the soil only after the last expected frost has passed and the soil has warmed. The plant strongly dislikes root disturbance, so direct sowing is often preferred over transplanting.
Because the plant is fast-growing and short-lived, succession planting is a beneficial technique to ensure a continuous supply. This involves sowing a new batch of seeds every few weeks during the summer months. The peak flavor occurs just before the plant begins to flower. Harvesting should be done by cutting the stems about two inches above the ground to encourage new growth before the full flowering stage, when the plant’s energy shifts to seed production.