Summer Savory is an annual herb widely renowned as a culinary selection with a smoother flavor than Winter Savory and similar to marjoram, but unique to itself. Originally introduced to England from the Mediterranean, it quickly took its place along with thyme, marjoram and basil. With it's mild peppery taste it is often used to flavor vegetables, bean dishes, cheeses, soup, tea, vinegar, fish, meat, cabbage, dressings, sauces and butter. It's thought to be good for the digestive system. It is also used in potpourris and can be used fresh or dried.

Though it is an annual (lives for only one year) it grows quickly and the leaves can be used fresh or dried and stored for later use. It is in flower from July to August, and the seeds ripen from August to September. Harvest the leaves before the plant comes into flower. Choose a sunny, well-drained site because it doesn't grow well in shade or tolerate constantly wet soil.

The essential oil from the flowering shoots of Summer Savory is used extensively in perfumery, giving a particular quality to the fragrance. When grown near beans it repels insect pests. 

Growing 12 to 18 inches tall and spreading up to 18 inches, Summer Savory is ideal for use in garden beds or pots, and can be grown indoors provided its a very well-lit space. Also nice as a solo or mixed with other plants in pots, planters and other containers. Plant it near patios, decks, porches and other outdoor living areas where the attractive foliage, pretty flowers and fragrance can be enjoyed from close up and the leaves more convenient for harvesting. A natural choice for herb and culinary gardens. We suggest harvesting fresh leaves right before you'll use them. Otherwise, dry and store the leaves for later use.