(Satureja hortensis) Warming, peppery flavor popularly used in fresh and dry beans, stuffing, soups, sausage, and many other dishes; also used medicinally. Beautiful foliage; can be grown in hanging baskets or pots. Use fragrant leaves both fresh and dried for year around enjoyment.
Growing Notes
If starting indoors, sow 6-8 weeks before the last spring frost; transplant when they have a least 2 sets of true leaves, spacing 1-2' apart for large plants.
Direct seed outdoors right after the last frost. Plant 3-5" apart and 1/8" of deep. Allow plants to grow to 6" before harvesting leaves for cooking. Use the tender growth for fresh eating. Once plants are established cut for fresh use. Cut stems as needed for kitchen use; frequent cuttings will keep it shorter, enhance flavor, prevent flowering, and encourage new growth. When in the flower-bud stage, before full flower, harvest the entire plant and dry the leaves for use during the off-season. Hang to dry in the dark in a warm, well-ventilated location.