Description:

The savory is, with its peppery fragrance reminiscent of thyme, one of the oldest aromatic herbs. It is used as a condiment for stuffing, game, stews, sauces... The savory leaves keep very dry in jars.

Culinary tip:

It is used as a condiment to flavour stuffings, game, stews, sauces, salads and vegetables.

Soil tip:

The savory likes sunny exposure. You can prune its branches 10 cm from the ground to keep it in a nice shape.

Culture advice:

1. Sows: Sow from April to May in pots or planters and cut the soil.
2. Thinning: At stage 4-5 leaves, thin by tearing out the smallest plants and keep only the most vigorous ones to leave only a few plants per pot.
3. Harvest: Harvest leaves and young shoots from June to October. You can grow the savory directly in your sunny exposure garden.

Plants:

The savory likes the proximity of the beans because it protects them from aphids and they are harvested at the same time.

The stages of sowing: