How to grow Summer Savory in Australia
Summer savory (Satureja hortensis) is a quick, bushy annual herb from the mint family with narrow, aromatic leaves and small lilac flowers. Its peppery flavour, a little like thyme and mint together, is the classic seasoning for beans, which is why it is often called the bean herb. It grows easily from seed in a sunny spot through the warm months.
📖 Our full guide: How to Grow Summer Savory in Australia
At a glance
When to sow by region
| Region | When to sow | Regional note |
|---|---|---|
| South East Queensland | August to November | |
| Northern Rivers NSW | August to November | |
| Sydney & Coastal NSW | September to November | Sow Sep to Nov once frost risk is over. A quick summer annual. |
| Melbourne & Victoria | September to November | Sow Sep to Nov once frosts finish and the soil warms. Quick summer annual; sow a little every few weeks. |
| Adelaide & SA | September to November | Sow Sep to Nov after frost. A quick summer annual; pick before it flowers. |
| Perth & WA | August to November | |
| Tasmania | October and November | Sow Oct to Nov after frost. Quick summer annual. |
| Canberra & ACT | November and December | Sow Nov to Dec after the last frost in early November. Quick summer annual, finished by the first autumn frost. |
| North Queensland | May to August | Dry season May to Aug. A quick annual that dislikes humidity. |
| Darwin & Top End | May to August | Dry season May to Aug. A quick annual that dislikes humidity. |
Where to plant
Summer savory needs full sun and light, well-drained soil. It does not like heavy clay or soggy ground; mound the bed or grow it in a pot if your soil is heavy. Lean soil and moderate watering keep the flavour strong.
It is an annual that lives for one warm season, then flowers, sets seed and dies.
- South East Queensland, the Northern Rivers and Perth: sow from August to November.
- Sydney, Melbourne and Adelaide: sow from September to November, once frost has passed. Sow a little every few weeks.
- Hobart: sow in October and November. Canberra: sow in November and December after the last frost.
- North Queensland and Darwin: sow in the dry season, from May to August, as it dislikes humidity.
Choosing a variety
- Summer savory is the annual, with a sweeter, milder flavour, and is the one most used in cooking.
- Winter savory (Satureja montana) is a hardy, woody perennial with a stronger, sharper flavour. It is grown the same way but lasts for years.
How to plant
- Sow seed in a shallow row about 0.5 cm deep, directly in the bed or in a pot, after the last frost.
- Keep the soil lightly moist until the seedlings appear.
- Thin seedlings to about 20 to 30 cm apart.
- Sow a small batch every few weeks through spring for a steady supply.
Watering and feeding
Water regularly while seedlings establish, then moderately, letting the top of the soil dry between waterings. Do not let it sit wet.
Feed lightly or not at all. Compost in the soil at planting is enough; rich feeding gives soft growth with less flavour.
Pruning and care through the year
- Pinch the growing tips often to keep the plant bushy and delay flowering.
- Give plants room for air to move; damp, crowded growth can rot.
- Once it starts flowering heavily, the plant is near the end of its life. Harvest the lot and sow again.
Harvesting
Pick sprigs once the plant is growing strongly, from about eight weeks. The flavour is best just before flowering. Snip soft stems and it regrows for repeat cuts.
Fresh sprigs keep about a week in the fridge in a damp cloth. To dry, hang small bunches in a warm, dark, airy place, then strip the leaves and store them in a sealed jar.
Growing in pots
Summer savory grows well in a pot or trough with a free-draining potting mix. A single plant fits a 15 cm pot; use a pot about 30 cm wide for several plants. Keep it in full sun and water moderately.
Using it
Add summer savory to beans of all kinds, lentils and pea soup, and to soups, casseroles, stuffings and meat dishes. It is one of the herbs in herbes de Provence. Add it near the end of cooking for the freshest flavour.
Saving seed
Let one or two plants flower and set seed at the end of the season. When the seed heads turn brown and dry, cut them, shake the small seeds into a paper bag and store them cool and dry for next spring.
Companion planting
Summer savory is the traditional companion for beans, in the garden as in the kitchen.
Good companions
Pests and diseases
Summer savory is rarely troubled by pests or disease. Rot in damp, crowded conditions is the main risk.
Summer Savory is rarely troubled by pests or disease.
Common questions
What does summer savory taste like?
Peppery and aromatic, often compared to a mix of thyme and mint. It is sweeter and milder than winter savory.
Why is summer savory called the bean herb?
It has long been used to season beans, lentils and peas, and it is often grown beside beans in the garden.
What is the difference between summer and winter savory?
Summer savory is a quick annual with a sweeter flavour. Winter savory is a hardy, woody perennial with a stronger taste. Both are used the same way in cooking.
When should I sow summer savory?
In spring after the last frost: August to November in Queensland and Perth, September to November in Sydney, Melbourne and Adelaide, and later in Hobart and Canberra. In the tropics, sow in the dry season. Pick your region at the top of the page.
Can I grow summer savory in a pot?
Yes. Use a free-draining potting mix, a sunny spot and moderate watering. One plant fits a small pot.
Does summer savory come back every year?
No. It is an annual and dies after flowering and setting seed. Sow it again each spring, or let a plant self-seed.
Sources we checked: Yates: How to grow savory; Wikipedia: Satureja hortensis.