Start 6–8 weeks ahead
Shallow; light needed.
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A seed worth growing
A bolder, perennial savory.
Winter savory has thicker, glossier leaves than summer savory and a sharper, more pungent flavor, with more of the thyme-like note from thymol.
A compact perennial for the herb bed.
Ready to harvest about 100 days from sowing. Perennial in Zones 4–8. Open-pollinated.
In stock — Packet
Know before you sow
Growing times vary with weather, soil and local conditions.
Shallow; light needed.
After last frost.
Full sun.
Pinch in spring.
About 7–14 days at 65–70°F (18–21°C).
Recommended. Sow 6–8 weeks before your last spring frost, pressed in lightly or sown shallow, since seed needs light. Pot up at 4 true leaves; plant out after the last frost, 8" apart in rows 12–18" apart.
8".
Light, free-draining, somewhat alkaline soil.
Full sun.
Pick leaves once plants reach about 6". Cut flowers as they open, usually around 90 days. In fall, cut whole plants near the ground, dry out of direct sun, and strip the leaves from the woody stems.
Cut back in autumn and pinch new shoots in spring for a fuller plant. Divide roots in spring or fall for more plants.
Zones 4–8.
6–12".
Satureja montana
200 seeds.
About 66,300 on average.
We want every packet you buy from Hensley’s Seed Co. to grow well for you.
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