Edible plant · herbs soft

Summer savory

Satureja hortensis

Also known asBean herb · Bohnenkraut · Sarriette · Ajedrea

beginner warm-season frost-sensitive hydroponic-ready aquaponic-ready continuous
Days to harvest
50–75
Yield / plant
0.2kg
Spacing
20 cm
Daily light
15–22DLI

Environment

The bounded range this crop tolerates.

Temperature
5152535
1528°C
pH
45.578.5
6–7.5
EC (hydro)
01234
1–1.6 mS/cm
Daily light
5152535
15–22 mol/m²/d
Continuous harvest

Climate and zones

USDA zones
3–11 (winter low around -40°C)
Frost
frost sensitive (dies at first frost)
Season
warm (summer, frost-sensitive)
·Outdoor year-round (in zone)
Outdoor in growing season
Unheated greenhouse / hoop
Heated greenhouse
Indoor (heated home)
Indoor hydroponics + grow lights

Growing systems

Root mass: light.

Deep water culture (rafts)
NFT channels
Vertical / aeroponic tower
·Drip / Dutch buckets
Media bed (ebb and flow)
Wicking bed
Soil bed

Growing media

MediumpH effectRetentionBacterial surface
Rockwool (Mineral wool) alkaline until pre-soaked very high low
Coco coir (Coconut coir) slightly acidic high moderate
Perlite (Expanded volcanic glass) neutral / inert very low low
Soil-based mix (Potting soil) varies high high

Nutrient demand by stage

NPK ratios are relative weights. EC targets shift through the plant's life.

StageNPKEC (mS/cm)
seedling2110.8
vegetative2121.2

Aquaponics suitability

Compatible

Fish waste provides enough nitrogen for healthy growth. Supplemental potassium, calcium, and iron may still be needed depending on fish stocking density.

Care notes

An easy annual herb for hydroponic systems. EC 1.0-1.6 mS/cm. pH 6.0-7.5. Temperature: 1528°C. Moderate to high light (DLI 15-22 mol/m2/day). Any hydroponic system works. From seed to first harvest: 6-8 weeks. Harvest by cutting stem tips and the plant branches freely; flavour is best just before flowering. To dry, harvest whole stems and hang them in bundles or dehydrate at 3540°C; dried summer savory keeps good flavour for over a year. The herb's affinity for beans is real: a few sprigs added to a pot of cooking beans noticeably improves the flavour and is reputed, with limited evidence, to reduce their gas-producing effect. In Bulgarian cooking dried savory is blended with paprika and salt as sharena sol ('colourful salt'), a table condiment used on eggs, bread and grilled meat. It pairs well with other Mediterranean herbs (thyme, oregano, marjoram), and although its annual lifecycle means replanting each season, fast growth gives quick harvests.

Further reading