Grow summer and mountain savory - care tips


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Summer and mountain savory (Satureja hortensis and Satureja montana) are indispensable in our kitchens. The vigorous plants are not related to the bean plants themselves, they bring only the taste of beans. Summer bean herb is considered to be milder, both varieties can easily be grown in the garden itself. Here we explain how this is easy.
Savory (Satureja) is essential for every cook to the basic equipment of the spice rack. It can be used fresh or dried. A distinction is made between summer and mountain savory, the summer savory is considered milder. In the garden, both varieties are easy to cultivate and are extremely easy to care for. We'll explain here how you can easily grow and cultivate the popular spice yourself.
Substrate and soil
The soil should be loose and humus rich, waterlogging should be avoided. Summer bean herb is an annual plant, is seeded and can be sprinkled directly on the ground. Do not cover the seeds with soil, because the tiny grains are light germs, they do not go up in the dark. In addition, the young plantlets do not have enough strength to push aside the earth crumbs on them. Gently sprinkle with a watering can with a shower attachment. The tiny seeds should not be applied too densely, one calculates about 50 grains on the meter, alternatively, the seeds can be applied flat. If you want to plant several rows, please keep a distance of 30 to 35 cm, so that you can still walk between the rows. The sown summer bean herb is singled after germination, it takes about 15 to 20 cm distance between the plants.
Mountain savanna is a perennial that has similar cultivation requirements, is commercially available as a pot plant and can therefore be easily planted in the garden. It is hardy and needs no special care.

  • Flowering period from July to October
  • Seed germination 2 - 3 weeks
Tip - As an alternative to sowing, summer bean greens can also be purchased as herb pots and put outside in the garden.
Location
It should be sunny and warm, although partial shade is also assumed. For mountain savory, the distance between the plants should be about 25 cm.
  • Nitrogen-rich soil favors cultivation
  • In a herbal spiral, summer and mountain savory should grow high up in the sky
  • The plants develop more aroma in the sun
  • The herbs are undemanding and need no special care
  • In principle, both varieties tolerate rather dry soil than moisture
  • can be planted as a pure ornamental plant in the garden, z. B. as a gap filler in Staudenbeet
plants Tips
The annual summer savory needs little attention until harvest. If you want to stimulate leaf growth in addition, you can do so by pruning the stems by a few centimeters before flowering. This creates a new growth spurt, which later on harvesting yields more leaves.
In the case of perennial mountain savory, also called winter savanna, it is necessary to cut back the plant once a year. This happens in the fall and must be done with a sharp secateurs or a sharp knife. Dull blades squeeze the stems. Incidentally, this applies to all plants. It is important to make sure that the cut does not go into the wood, about 5 cm above the ground is correct. Injuries to the wood do not like the plant at all and can react to it by coming in.
  • Both herbs can be cut throughout the season and used fresh
  • for lettuce, individual leaves can also be picked
  • the strongest spice develops shortly before flowering
  • try out which variety tastes better
  • Mountain savory is considered stronger, it has a peppery taste, dose carefully
Tip - The flowers are also edible, the aroma is slightly different from the herb itself. Use the flowers together with the flowers of nasturtium, sage and borage for the edible decoration of salads. You will be pleasantly surprised.
Pouring and fertilizing
Both types of herbs usually come with the normal precipitation, casting is necessary only in exceptional cases. Contrary to popular belief, savory plants may be fertilized. Here, however, the organic is preferable to the mineral fertilizer. Satureja needs little support, so some compost in the spring is enough. It dissolves and is slowly absorbed by the plants, so there is no danger of over-fertilization. With winter savory, some horn shavings can be added to the stroke
multiply
The perennial winter savanna can be easily multiplied by division. For this purpose, the perennial is dug up and shared with the spade or a sharp knife.The young plant comes to its new place, the old plant again in the previous planting hole.
Mountain savory can also be propagated by cuttings. They cut off a young shoot without wood, free the bottom part of the cuttings from the leaves and just place it in a glass with water. After just a few days, the first tender roots will show.
Summer bean herb is sensitive to frost and will die off at the beginning of winter if it has not already been harvested. Therefore, it has to be reseeded next spring.
Basically, the cultivation of savory in the garden is not a problem, even beginners get along well with it, which is also due to the uncomplicated and low-maintenance breeding.
Tip - In some nurseries or markets, if you're lucky, you'll find Iranian or lemon scented savory. In combination with the two varieties cultivated here, you get an unusually intense taste experience in their salads, herbal dips or savory quark dishes.
Harvest and use
Both types of herbs are best harvested shortly before flowering. For this purpose, the stems are cut off just above the ground and hung upside down to dry. The stems should not be kinked or tied too tightly. They are best tied together as a tuft with some raffia and hung airily in the basement or in the garage. Only after drying you should strip off the leaves. The storage can be done well in glasses with screw caps or cans, but in general, savory, like almost all dried herbs should be kept dark.
  • An infusion helps against indigestion and respiratory diseases
  • In case of acute diarrhea, swallow savory with a little water
Tip - For savory dishes, small tuft of cabbage can be cooked. But they should be removed before completing the dish, otherwise the taste becomes too intense. Loose, dried leaves can be filled for this purpose in a cooking bag or a tea filter. This makes removal easier.
Diseases and pests
Both types of herbs are relatively insensitive to pests and diseases. Should aphids, such as the black bean aphid, show up, they can be removed with a sharp jet of water. Fungal diseases such as downy mildew or rust rarely appear. Then, however, the infected plant must be immediately removed and destroyed in the household waste.
Conclusion
Savory should not be missing in any kitchen, because it is indispensable as a spice for a variety of tasty dishes. The easy cultivation of summer and mountain savory herbs makes it easy for beginners to have fresh herbs available at all times. Dried, the herbs are also good to use in winter. It is a matter of taste which of the two varieties you prefer. It is best to plant both types in a herbal spiral. Together with numerous other herbs, your vitamin and spice supply will be optimally secured.

Video Board: Savory plant - growing, care & harvest.

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