Savory, Lemon (Satureja montana var. citriodora), packet of 20 seeds
Family: Mint (Lamiaceae)
Hardy to Zones 5 to 8
Evergreen woody subshrub to 12 inches tall, native to the Mediterranean. With flowers of white to pink and leaves redolent with citrus, the plant is also pretty on the dryland landscape and well-loved by bees. The dried leaf is a good condiment and tea herb, with distinct and lasting lemonyness. Traditional usage (TWM): Carminative. Plant prefers full sun and dry soils. Harvest leaves prior to flowering. Trim back in fall to 1 inch above previous year’s growth. Sow seeds in warm soil. Surface-sow, tamp securely and keep warm and in the light until germination. Thin or transplant to 2 feet apart.
20 seeds per packet, Open Pollinated, Untreated, NO GMO’s
Douglas Curtis (verified owner) –
Complex flavor you simply do not get off store shelves these days. Wonderful!!
This and the purple savory are must haves for any chef.
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Richo Cech –
hi douglas, you’re doing exceptionally well with these aromatic herbs. i was just now cooking and adding a small handful of dried summer savory (as is my wont) and thinking how simple it is to increase the antioxidant potential of our foods with these mediterranean herbs, how tasty, how kind to the digestion, and how they antidote the common ills of excess. r
Sienna P –
Can you use this fresh? Could you please tell me how you used this in your cooking?
Richo Cech –
hi sienna, all the savory (Satureja) species are edible and tasty. We consume them daily here, close to every meal actually. they are flavor enhancers and powerful antioxidants. you add them at the last phase of cooking in order to preserve the volatile oils, their good taste and other qualities. r