Savory is a versatile and aromatic herb that belongs to the mint family. It is often used in Mediterranean cuisine, adding depth and flavor to various dishes. If you’re a passionate gardener in New York, you might be wondering how to grow this delightful herb in your backyard or on your balcony. This article will guide you through the process of cultivating savory, from choosing the right variety to harvesting and using it in your cooking.
Before you start planting, it’s essential to understand that there are two main types of savory: summer savory (Satureja hortensis) and winter savory (Satureja montana).
Summer Savory: This annual herb has a flavor profile that’s somewhat peppery and pungent. It thrives in warm weather and is typically grown as an annual in regions with cold winters, like New York.
Winter Savory: This perennial herb can survive the colder months and has a more robust flavor. It is slightly less common but can be a great addition to your herb garden if you’re willing to wait for it to establish itself.
For New Yorkers, summer savory is generally the best choice due to its faster growth cycle and adaptability to the local climate.
Savory thrives best in full sun, so select a location in your garden that receives at least 6-8 hours of sunlight daily. If you’re growing savory in containers, place them where they can soak up plenty of light. Good air circulation is also essential; avoid crowded areas where humidity may linger.
When planting savory, aim for well-draining soil rich in organic matter. A sandy loam with a pH between 6.0 and 7.0 is ideal. You can amend heavy clay soils by mixing in compost or organic matter to improve drainage.
Before planting, consider conducting a soil test to determine its nutrient levels and pH balance. Numerous extension services are available throughout New York that can provide soil testing kits.
Based on your soil test results, you may need to amend your soil. Here are some general guidelines:
Organic Matter: Incorporate well-aged compost or aged manure into your soil for improved fertility.
pH Adjustment: If your soil is too acidic, you can add lime; if it’s too alkaline, sulfur can help lower the pH.
Once you’ve amended your soil, till it thoroughly to ensure even distribution of nutrients. Aim for a depth of about 12 inches to facilitate root growth.
You can either start savory from seeds or purchase young plants from a nursery.
Seeds: If starting from seeds, sow them directly into the garden after the last frost date in spring (typically around mid-May in New York). Plant seeds about ¼ inch deep and thin them later if overcrowded.
Transplants: For transplants, start seeds indoors 6-8 weeks before the last frost date if you want an earlier harvest. Transplant seedlings outside once they are about 3 inches tall.
When planting savory, space plants about 10-12 inches apart to allow adequate airflow. If you’re growing multiple herbs, consider companion planting with other Mediterranean herbs like thyme or rosemary that thrive under similar conditions.
Savory prefers moderately moist soil but does not tolerate soggy conditions. Water your plants deeply once or twice a week during dry periods, allowing the top inch of soil to dry out between waterings. The frequency may vary depending on rainfall and temperature; always check the moisture level before watering.
Savory doesn’t require heavy fertilization since it thrives in nutrient-poor soils. However, you can give your plants a light feeding with an all-purpose organic fertilizer or compost every 4-6 weeks during the growing season to boost growth.
Regular pruning helps promote bushy growth while preventing the plant from becoming leggy. Pinch off the tips of young stems regularly using clean snips or scissors. This not only encourages denser foliage but also helps improve flavor concentration.
Be on the lookout for pests like aphids or spider mites; they can occasionally invade savory plants. Use insecticidal soap or neem oil if necessary. Additionally, remove any dead or yellowing leaves promptly to promote healthy growth and prevent disease.
The best time to harvest savory is just before it flowers when its essential oils are at their peak concentration. Snip off leafy stems as needed for cooking; this also encourages further growth.
To dry savory for later use:
Savory is an excellent culinary herb that complements various dishes:
If you decide to grow winter savory, ensure its well-being during colder months:
Mulching: Apply a layer of mulch around base plants before winter sets in to insulate roots against freezing temperatures.
Protective Covering: In extremely harsh winters, consider covering your plants with fleece or burlap for additional protection against windburn and frost.
Growing savory in New York is an achievable goal that requires proper planning and care. By understanding which variety suits your needs best—summer or winter—you can create a thriving herb garden filled with aromatic flavors perfect for enhancing your culinary creations. Remember that patience is key; whether it’s waiting for seedlings to sprout or allowing mature plants to flourish through different seasons, successful gardening comes from diligence and love for nurturing nature’s bounty! So roll up your sleeves and get ready to enjoy homegrown savory!