Summer savory is not terribly fussy, but its ideal is a rich, light soil with plenty of moisture and a hot, dry, sunny position. It prefers a slightly alkaline soil, it is, however, like so many herbs, intolerant of damp soils and of shade.

Whether growing it indoors or out, seed it where it is to grow: it violently dislikes being transplanted. Sow seed carefully: just place it on the surface, then gently sift a trace of soil over it to just cover. (If being planted outdoors, summer savory can be spaced at 6 inches in a deep-dug bed.) Germination is typically about 2 weeks.

Summer savory is a fast-growing plant: it can be harvested within 2 months of sowing. When the plant reaches a reasonable height, pinch off the growing points; that will encourage bushing and increase productivity.

Herbed Roast Beef

Yield: 5 - 6 servings.
1 beef roast (4 to 6 pounds)
1 teaspoon fennel seed, crushed
1 teaspoon dried rosemary, crushed
1 teaspoon each:
dried basil,
marjoram,
savory,
thyme,
rubbed sage
1 medium onion, sliced
3 fresh rosemary sprigs

Trim and tie roast if desired. In a small bowl, combine the fennel seed, crushed rosemary, basil, marjoram, savory, thyme and sage; rub over roast. Place with fat side up on a rack in a roasting pan. Top with onions and rosemary sprigs. Bake, uncovered, at 350 for 2-1/2 to 3-1/2 hours or until meat reaches desired doneness. Let stand about 15 minutes before slicing.