How to Harvest and Dry Summer Savory

Summer savory (Satureja hortensis) is a culinary herb belonging to the Lamiaceae family, known for its peppery and slightly sweet flavor. It is commonly used in cooking to enhance the taste of sauces, soups, bean dishes, and meat preparations.

Growing Summer Savory

Summer savory thrives in full sun and well-drained soil. It can be grown from seeds or cuttings. Sow seeds directly in the garden after the last spring frost, or start them indoors 4-6 weeks before the average last frost date. Space plants 10 inches apart. Water regularly and fertilize every 3-4 weeks with a balanced fertilizer.

Summer savory typically has a growth cycle of 65-75 days and is ready for harvest approximately 65 days after planting.

Harvesting Summer Savory

The optimal time to harvest summer savory is when the plant is at its peak flavor and before it flowers. This usually occurs in mid to late summer.

There are two main methods for harvesting summer savory:

    1. Cutting Individual Stems: Cut individual stems with a sharp knife or scissors, leaving at least 6 inches of growth on the plant. This method promotes continued production and encourages new growth.

 

  1. Harvesting the Entire Plant: Cut the entire plant at the base of the stem just above soil level. This method is best done at the end of the growing season when the plant has reached maturity.

Drying Summer Savory

Drying summer savory is an excellent way to preserve its flavor and extend its shelf life.

There are three common methods for drying summer savory:

    1. Air Drying: Bundle small bunches of summer savory stems together and hang them upside down in a warm, well-ventilated area. Allow the herbs to dry for 1-2 weeks or until the leaves are crispy and brittle.

 

    1. Dehydrator: Arrange summer savory leaves or stems in a single layer on the dehydrator trays. Set the dehydrator to a temperature between 95-115°F (35-46°C) and dry for 4-6 hours or until the herbs are completely dry.

 

  1. Oven Drying: Preheat the oven to the lowest setting (usually around 175°F (80°C)). Spread summer savory leaves or stems in a single layer on a baking sheet. Place the baking sheet in the oven and leave the door slightly open to allow moisture to escape. Dry for 1-2 hours or until the herbs are completely dry.

Once the summer savory is fully dried, it should be stored in airtight containers in a cool, dark, and dry place.

Storing and Using Dried Summer Savory

Dried summer savory can be stored for up to a year when properly preserved. It can be used in cooking to add flavor to marinades, rubs, soups, stews, and sauces.

Conclusion

Harvesting and drying summer savory is a simple and rewarding process that allows you to enjoy this flavorful herb throughout the year. With its versatility in culinary applications, summer savory is a valuable addition to any herb garden.

Sources:

  • https://www.phytotheca.com/phytotheca/savory-summer/
  • https://www.gardeningknowhow.com/edible/herbs/savory/harvesting-savory-plants.htm
  • https://plantura.garden/uk/herbs/savory/savory-overview

FAQs

What is the best time to harvest summer savory?

The best time to harvest summer savory is when the plant is at its peak flavor and before it flowers. This usually occurs in mid to late summer.

How do you harvest summer savory?

There are two main methods for harvesting summer savory:

    1. Cutting Individual Stems: Cut individual stems with a sharp knife or scissors, leaving at least 6 inches of growth on the plant. This method promotes continued production and encourages new growth.

 

  1. Harvesting the Entire Plant: Cut the entire plant at the base of the stem just above soil level. This method is best done at the end of the growing season when the plant has reached maturity.

How do you dry summer savory?

There are three common methods for drying summer savory:

    1. Air Drying: Bundle small bunches of summer savory stems together and hang them upside down in a warm, well-ventilated area. Allow the herbs to dry for 1-2 weeks or until the leaves are crispy and brittle.

 

    1. Dehydrator: Arrange summer savory leaves or stems in a single layer on the dehydrator trays. Set the dehydrator to a temperature between 95-115°F (35-46°C) and dry for 4-6 hours or until the herbs are completely dry.

 

  1. Oven Drying: Preheat the oven to the lowest setting (usually around 175°F (80°C)). Spread summer savory leaves or stems in a single layer on a baking sheet. Place the baking sheet in the oven and leave the door slightly open to allow moisture to escape. Dry for 1-2 hours or until the herbs are completely dry.

How do you store dried summer savory?

Dried summer savory should be stored in airtight containers in a cool, dark, and dry place.

How do you use dried summer savory?

Dried summer savory can be used in cooking to add flavor to marinades, rubs, soups, stews, and sauces.