Savory is one of those must-have herbs for anyone who loves a good, hearty soup or stew. It adds a fantastic, bold punch of flavor that really levels up your cooking. You can use it fresh or dried, but to get the most out of your plants, you’ve got to know the right way to harvest and prune them.
Pruning Summer Savory
First off, it’s important to know which variety you’re growing. Summer savory is an annual, meaning it lives for just one season. Here’s how to spot it:
- It won’t survive a frost.
- It grows to about 20 inches tall.
- It has lots of small, slender leaves growing around the stem.
- The stems are long and thin.
- It produces white or pink flowers.
- The flavor is relatively mild.
Cutting summer savory is super easy. If you just need a bit for dinner, snip the stems near the base and use them fresh. If you’re planning to dry some for later, cut the stems back by about 6 inches. Once autumn rolls around, go ahead and cut the whole plant down to the ground. Anything you don’t use fresh can be dried for your winter spice rack—just tie the stems into small bundles and hang them upside down in a dry, airy spot.
Pruning Winter Savory (Mountain Savory)
Winter savory is the tougher, perennial cousin of the summer variety. It’s hardy and stays with you year after year. You can tell it apart by these traits:
- It has a bushier, more robust growth habit.
- The base of the plant becomes woody over time.
- It has a much sharper, peppery aroma.
- It can reach up to 28 inches in height.
- The leaves are dark green and needle-like.
- The flowers are white or violet.
Even though it’s a bit more rugged, it doesn’t need a complicated pruning routine—just two main “haircuts” a year. In the spring, give it a little TLC by cutting away any withered or frost-damaged stems right down to the ground to make room for new growth. You can harvest it year-round, but for the best flavor, try to harvest right before it blooms by cutting 4-inch stems. Don’t forget to grab some flowers, too! They make a beautiful edible garnish or a delicious herbal butter. You can dry your harvest or even freeze it for later.
In late autumn, before the first hard frost hits, cut your winter savory back to about 4 inches high. Toss a little winter protection, like some brush or evergreen boughs, over it to help it brave the cold. It’ll reward you by coming back strong and healthy in the spring!
