Content
- How to sow savory - the best tips
- Once or again?
- The preparations
- The essentials in brief:
- Tips & Tricks
How to sow savory - the best tips
Savory is an excellent condiment, not only for beans and other vegetables, but also for many different fish dishes and even part of the popular Provencal herbs. Therefore, it should not be missing in a well-stocked herb garden.
Once or again?
Before you buy seeds, you should think about whether you would like to have annual or perennial savory in your garden. The one-year-summer summer savory must, as the name implies, reapply every year, while mountain savory is frost hardy and sprouts on its own in the spring.
That's not the only difference though. Summer savory tastes slightly milder and has softer leaves and stems than mountain savory. Since it does not wood, it does not have to be cut back. Otherwise, they are similar in care. Still, it makes perfect sense to grow both of them. So you can sometimes harvest the spicier, sometimes the milder variety.
The preparations
Savory likes a loose water-permeable soil. If the soil in your garden is firm and / or containing clay, then you can mix in sand or fine gravel to make the savory feel good. In addition, choose a sunny and warm location, if possible also protected from the wind, then you will enjoy the spicy herb.
If you want to sow the savory immediately in the field, you better wait until after the ice saint. You can also prefer it from April on the windowsill or in the greenhouse. Do not sow the very small seeds too dense, the herb will later grow quite bushy by itself.
If you have difficulty sowing, try sprinkling the seeds with a small sieve. This can make your job a lot easier. Then squeeze the seeds a little on the ground without covering them with soil.
The essentials in brief:
Tips & Tricks
Do not sow the savory too tight, it will later grow slightly bushy anyway and needs some space.
UE