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Summer Savoury by Piccolo


Summer savoury (or garden savoury) is a popular seasoning herb native to the Mediterranean region. Often compared with marjoram or thyme, summer savoury has a peculiar spicy aroma and pungent, peppery flavour that’s milder and less penetrating than its cousin, winter savoury. While today, it is a key ingredient in classic French herb blends, such as Herbes de Provence, the Romans used it as an effective substitute for salt (the word savoury actually means ‘having a spicy or salty quality’). Virgil, Shakespeare and famous herbalist Nicholas Culpeper sang the praises of this fragrant and underestimated little plant.  

Quantity: 300 seeds

Plant size: Height 30 cm, Width 30 cm

Container size: Height 20 cm, Width 20 cm

Companion plants: Lavender, onions, tomatoes, beans 


Indoor Not Required Outdoor Apr-June

Timing: Germination 7-15 days, Harvesting 60 days

Spacing: When sowing 5 cm; Depth 0.5 cm, When thinning 10 cm



Sunlight Full sun

Soil Well-drained, light and fertile soil 

Watering Regular watering, not overdone

Feeding Light feeder


Expert tip While summer savoury can be slow to germinate, it will self-seed readily. As an annual, you need to plant summer savoury from seed each year, or else allow the plants to go to seed in fall and see what comes up next spring.

Pollinators: Attracts bees and other pollinators 

Pests: Its aromatic scent repels harmful insects


Harvest savoury continuously throughout the growing season. Just harvest a few sprigs at a time and leave the rest of the plant to grow. Collect leaves for drying just before the flower buds open.


Medicinal properties The herb is viewed as a good remedy for all digestive disorders.

How to eat While savoury goes well with beans, it also enhances seasoned meats, barbecues, stews and sauces. Strong flavours like pork meat and goat cheese also complement it well. Add it to butter for a gourmet treat!