Satureja montana
Mountain Savory (sometimes called Winter Savory) has antiseptic, aromatic, carminative, and digestive benefits. In cooking, savory goes very well with both beans and meats. It can also be used in soups and sauces, breadcrumbs, as a coating for various meats including trout.
Sprouts in: 1 - 2 weeks
Harvest in: 5 - 12 weeks
- Mountain Savory is grown best at 18 - 30 °C / 64 - 86 °F.
- There is no limit to the number of seedlings per pod. Just let them all thrive!
- Savory grows best if the lamp has just one arm! If the lamp is set too low it may burn your thriving plants. If the lamp is set too high your plants will grow leggy and produce less yield.
- Mountain savory grows in a unique 'creeping' manner, appearing as a small ball of mess. The older it gets, the messier it grows.
- You can start harvesting approximately six weeks after planting. Gently trim the tips of the plant, leaving at least two pairs of true leaves to grow. Cutting it back promotes new growth!
