Women's Tips

How to grow savory in the garden, planting and caring for a plant in the open field

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The garden savory, which is also called fragrant, is an annual plant belonging to the family of Yasnotkovyh. You can meet him in Central Asia and Southern Europe, and he is actively cultivated and grown in vegetable gardens and gardens. Savory stems are straight and branch practically from the very base, leaves are lanceolate and elongated. The flowers are small, usually have a purple or purple hue and form inflorescences. Flowering begins in July and ends only by October. The fruits ripen around September and are similar to the triangular dark nuts.

We grow savory on the garden plot

How to grow garden savory? This plant is unpretentious, well acclimatized and actively growing, so problems should not arise. A well-lit place with a sufficiently rich and light soil that receives oxygen is best suited for planting. It is good if vegetables (tomatoes, cabbage, cucumbers) grew in the ground before the savory in the ground, and they were regularly fertilized with organic matter.

Planting savory garden is carried out in several stages:

  1. First you need to prepare the site. To increase the fertility of the soil, it is desirable to add compost or humus to it: about five kilograms per 1 square meter of soil. When fertilizing the soil should be dug over 20 centimeters deep and well loosened. And just before sowing seeds, moisten the soil.
  2. Before sowing, soak the seeds for a day or place in a wet cloth. Then dry them. Then you can proceed to the landing. Seeds are placed in the soil to a depth of about 1 centimeter. The distance between the rows should be about 15 centimeters, between individual bushes - about 10-15.
  3. Landing in open ground is carried out in the second half of April or early May, when strong frosts have passed. If you chose a seedling method, then in March, sow the seeds in containers or boxes.
  4. After sowing, it is advisable to cover the soil with a dense film that will maintain moisture and prevent the rapid evaporation of water.
  5. After three days, moisten the soil again by watering it from a watering can or spraying water with a special hose nozzle.
  6. Shoots usually appear after about a week, and they are desirable to thin out.

Growing a garden savory involves care, which consists in following these rules:

  1. Watering. It should be moderate, since the plant does not tolerate waterlogging (it can lead to decay of the root system). In hot weather, you can water the savory two or three times a week, and during the rains do it less often.
  2. If the soil is poor and infertile, then fertilizing can be done by applying organic fertilizer. The soil can be fertilized twice: during the active growing season (development of leaves) and during flowering.
  3. Mandatory regular weeding beds to remove weeds that may interfere with the growth of savory.
  4. To saturate the soil with oxygen and ensure its access to the roots, it is necessary to periodically carefully loosen the soil, but not deeply - about two or three centimeters.

The composition of savory garden is very rich, and it includes essential oils, resins, tannins, mucus, terpene carbohydrates, organic acids.

Useful properties of the plant:

  • This plant is very useful for digestion: it eliminates increased gas formation, increases appetite, has an astringent effect and stops diarrhea, removes toxins and slags from the gastrointestinal tract, helps with dyspeptic disorders.
  • Savory has antiparasitic properties and allows you to fight with worms.
  • The pronounced anti-inflammatory effect makes it effective to use the plant for the treatment of inflammatory diseases of the oral cavity, skin, urinary system, gastrointestinal tract.
  • Savory has a bactericidal effect and destroys pathogens.
  • The grass has diuretic properties, thanks to which it eliminates swelling and normalizes the functioning of the kidneys.
  • An expectorant effect was found, so savory can be used to treat cough, accompanied by the formation of viscous sputum.
  • The plant has an antispasmodic effect and eliminates excessive muscle tension, as well as relieves pain caused by spasms.
  • Savory is good for the cardiovascular system: it normalizes the heart rate, helps cleanse the blood vessels, reduces pressure.
  • There is a diaphoretic effect that normalizes heat exchange processes and body temperature.

Collection and storage

Savory greens are best collected before flowering: during this period it is richest in nutrients. Tear off the leaves with stems, shake it off the ground, rinse thoroughly in running water and dry in the open air or use fresh. Dried savory is best kept in an airtight container, and fresh should be used as quickly as possible, as it deteriorates quickly.

Application

Tips to help get the most out of garden savory:

  1. Use the plant in cooking. Fresh, it can be added to various fish, meat, vegetable dishes. It goes well with mushrooms, cheese, legumes. A few leaves can be put in a light and fresh salad: they will give it a piquancy and a pleasant aroma. Also savory can be an unusual spicy seasoning for different dishes, but for this you need to dry it.
  2. For the treatment and prevention of diseases of the gastrointestinal tract, urinary system and respiratory system, use tinctures, decoctions and infusions that can be prepared from both fresh and dried leaves.
  3. Allowed external use of garden savory. So, you can use squeezed juice from freshly chopped leaves, and you can make oil, pouring the plant with olive oil and leaving it for a month in a dark place, and then filtering the product.

It is important to know: savory is contraindicated during exacerbation of an ulcer, during pregnancy and during breastfeeding, during childhood, with some serious diseases of the cardiovascular system, renal failure, as well as with individual hypersensitivity. Before use, consult a doctor.

If you decide to grow savory on your plot, then you can do it for sure and be able to use such a plant for different purposes.

How to choose a place for planting chabra in the garden

Garden savory is represented in several varieties, none of them is selective, cultivation, as a rule, occurs in open ground. However, since not everyone has the opportunity to grow savory in the garden, you can plant the plant on your windowsill and have spicy and fragrant fresh grass on hand throughout the winter.

Where to plant savory

Pepper grass is a light-loving plant, therefore the place for its cultivation should be open, warm and sunny. In the shaded places, this fragrant grass feels uncomfortable.

Savory badly gets on with weeds, therefore before planting this grass, the site set aside for planting must be thoroughly cleaned from extraneous plants, first of all, from those that form root shoots or multiply by underground stems.

Savory can perform decorative functions, this grass can decorate an alpine hill, an artificial pond or garden paths, so when choosing a place to plant you can use the opportunity to combine business with pleasure.

Savory garden: landing rules

Garden savory is grown from seeds, moreover, this grass reproduces perfectly by self-sowing, therefore, having properly planted the plant once, for many years to come it is possible to admire a new fragrant lawn for no additional costs.

When is the best time to plant savory

Garden savory is an annual plant, so the answer to the question when to plant it is obvious: in early spring, of course. You can immediately sow the savory in open ground, but it is much more efficient to grow this spice from seeds first in containers for seedlings.

Sowing is carried out in early spring starting in March. When the weather finally gets better, sprouted savory can, without worrying, be transplanted to the site previously reserved for these purposes.

It is best to do this at the end of May, and then before autumn the grass will have time to go through the full life cycle and give seeds. If savory is sown directly in open ground, this should be done a little earlier - from late April to early May, but you need to be guided by the weather, because the shoots of chabra do not tolerate frost.

If savory is grown on a window sill, planting time does not matter so much, but given the length of daylight, the plant feels comfortable and develops normally, it is better to do so in March.

As an alternative, the winter method of sowing pepper grass is often used. After the onset of sustained cold weather, so that the seeds do not germinate ahead of time, they are sown in the grooves with a depth of 0.5-1 cm, after which the soil is well tamped down from above. Top bed can be powdered with humus or manure.

The ancestors of the chabra

Pepper grass grows well in places previously occupied by vegetables such as cabbage, cucumbers, tomatoes, potatoes and root vegetables, regularly fed with organic matter.

Also good precursors of pepper grass are cereal grains, as well as winter crops that have been sown on well-fertilized and rested soil. Such cultures in themselves are well cleaned from weeds, badly affecting the growth of chabra.

Bad predecessors of pepper herb are any of her relatives from the family of yarnotkie - mint and lemon balm, thyme, basil, rosemary, sage, marjoram, marjoram, etc.

Landing pattern

Savory makes quite high demands on the fertility of the soil, so before planting the grass, the site should be fertilized and only after that sown with seeds. Compost or rotted manure is used as top dressing. The fertilized soil needs to be dug deep, leveled and watered.

In order to prepare the seeds for planting and to ensure the best germination, they must first be soaked for a day, wrapped in a damp towel, then dried and immediately sown. Such seeds germinate after 3 weeks.

How often do you need to water the savory

Savory needs moderate watering. During the period of seed germination, you need to ensure that the soil does not dry out by gently watering the bed every couple of days.

When the plant grows up, it is watered the same way as ordinary lawn grass - depending on the temperature and dryness of the earth once or twice a week.

Soil care rules

For the chabra, the absence of weeds is very important, therefore the areas sown with this plant should be regularly weeded and cleaned of weeds. In addition, for the chabra, loose soil is necessary, which is especially important to control in hot weather, when the earth dries out and becomes stone.

This procedure provides the necessary plant aeration in the upper layers of the soil, and also helps to retain moisture in the ground. In addition, thanks to the loose soil, the culture is better provided with the necessary nutrients and trace elements.

How to feed a plant

Savory - an unpretentious plant, but on how you take care of him, depends on the size of the crop, and its quality.

Before planting and immediately after harvesting the plant in the fall, the soil should be fertilized with complex mineral supplements, for example, with a nitrogen-phosphorus-potassium preparation (nitroammophoska). On a bucket of water using 15-20 g of the drug.

Also, before sowing, urea can be applied to the soil at the rate of 10-20 g per square meter. Savory also needs regular fertilizing with organic matter, this is especially important for grass grown on the windowsill.

How and when to harvest the chabra

Savory is a very useful and fragrant herb, but in order to preserve all the microelements contained in it, the crop should be harvested in the early stages of flowering (which does not exclude the possibility of picking off leaves for salad throughout the season).

Pepper grass is trimmed with a sharp knife so that shoots no higher than 10 cm are left above the ground. As a fresh plant, you can use the plant immediately or put it in a glass with water to keep the grass that has not faded for several days.

For longer storage, savory is necessary to dry. To do this, cut branches laid out in a single layer on a dry horizontal surface (preferably on fabric or parchment) and placed in a well-ventilated place, protected from direct sunlight.

When the grass is completely dry, the leaves and flower beds should be cut off and stored in well-sealed glass containers or fabric bags. Periodically dry grass should be checked for signs of aging.

Seeds of chabra are obtained by cutting off a fully ripened plant and hanging it up for drying by flower beds down over previously spread paper. After the seeds have showered, they need to be completely dried and laid out for storage in paper bags.

Pepper grass is a rather unpretentious spice in planting and care, but its harvest, taking into account the possibilities of long-term storage, may last for several years, while during the whole warm season this beautiful ornamental plant, organically fitting into the garden landscape, will please the eye with its flowering appearance and spicy aroma, at the same time being a source of fresh greenery for an improvised picnic.

Growing savory

The shape of a bush of savory is similar to a green ball, whose diameter is about 45 centimeters. Starting from July to October, the bush is densely covered with lilac and white, small flowers.

Savory usually grows in sunny, closed areas. This plant feels great in a fairly small amount of land, which is why it can be grown on a balcony, windowsill or pots. The main condition for growing savory is a large amount of sun.

For the winter varieties of savory suitable nutrient-poor soil. And the soil should be sandy. In contrast to the winter, summer savory prefer loose, rich in humus soil.

Usually, savory is sown in catfish early spring. At the same time, seeds are sown in the soil is not very deep. Above the bed is covered with foil, and after two weeks, shoots appear. If you want to get early greens, savory need to plant seedlings, i.e. in March, sow the seeds in pots, then, when two leaflets of the real ones appear, swoop down the plants. Already in early summer, plants can be planted on the garden bed. The distance between the savory plants should be 5 centimeters. Next, you need to water, thin out, weed and feed the plant.

Before drying, savory cut off whole, or shoots during flowering. If you need to get seeds, their cleaning should not be delayed, because they peel off as soon as they ripen. Seeds, at the very end of August, have a dark brown color. During this period, it is necessary to pull out the testes along with the root, or cut them near the ground and hang them in the attic so that the plant is dry. Then, the dried plant is threshed.

For two years, dried savory keeps flavor.

Growing up

The plant is thermophilic and loves sunny places. The soil for him should be fertile and light. It can be sown directly in the ground in mid-May. The grooves are made with a depth of 0.5 cm, with a distance of 20-25 cm. The seeds are very small, so they are best mixed with sand before sowing. You can simply sprinkle on the bed, and sprinkle with humus on top. Above the bed is covered with a film and in two weeks shoots appear.

If you need to get greens early, you can plant grass with seedlings. In March, sow the seeds in pots, and in the phase of two true leaves dive seedlings. In early June, you can plant plants on the garden, at a distance of 5 cm from each other. Then it remains only to thin, weed, water and feed.

Using

First of all, savory is used in cooking. It is added to almost all dishes from legumes, mushroom dishes, meat and fish. Fresh leaves are added to soups, salads, used for home canning. This seasoning complements well dishes from poultry, veal and vegetables. I want to note that the aroma of dried leaves is stronger than that of fresh ones, so it is important not to overdo it with this grass so that the aroma does not drown out all other smells.

In medicine, this spice is used as a fixative, anthelmintic and diaphoretic. It is also used to increase appetite. Well helps with bee stings, relieves swelling. It is used as a sedative, cough, runny nose, liver and kidney disease, gall bladder and diabetes.

Even if you do not have a cottage or garden, you can grow garden savory on the balcony. You will have both flavored seasoning and a pharmacy on hand.

Если вам интересно узнать, как можно существенно и без лишних затрат улучшить почву на своём участке, можете почитать о зелёных помощниках — растениях сидератах, я уже в течении нескольких лет высаживаю их и очень довольна результатом.

Заготовка чабера

Сушить чабер нужно пучками в тени, для этого срезаются веточки длиной около 7-8 см и связываются небольшими пучками. Высушенные пучки удобно хранить целиком в стеклянных банках из под кофе с картонной прокладкой под крышкой. Картонка впитывает влагу и не даёт пряности плесневеть. Можно, конечно, использовать и обычные банки с закручивающейся крышкой, но тогда картонную прокладку придётся вырезать самостоятельно. These tricks with a carton are needed so that the spice does not lose its unique bitter flavor. And the whole winter you will be pleased with the smell of last summer, for this it is enough to get a couple of dry twigs from a jar, rub them with your fingers and add to food. Although in some recipes it is recommended to use dried branches of savory whole, but in a crushed form, the flavor and aroma of the seasoning increase.

Do not forget to prepare a few branches with seeds, so as not to remain for the next year without the harvest of your favorite seasoning. Consider that the seeds of savory after ripening quickly peel off, so when they become dark almost black in color, the branches with seeds should be collected and dried.

Useful properties and application of savory

Garden savory has a characteristic burning, bitter-spicy taste, stimulates the appetite.

As a medicinal plant, savory has an analgesic and disinfecting effect. Savory broth used in folk medicine for problems of the gastrointestinal tract to improve digestion and increase appetite, reduces the feeling of thirst in diabetics. Infusion of savory used as a diaphoretic and diuretic, with tachycardia, migraine, as well as antitussive and antiemetic, antispasmodic and bactericidal agent.

  • To prepare a daily dose of infusion, take 3 tsp. dried grass, pour two cups of boiling water and leave for 10-15 minutes, then strain and drink before eating. In the treatment of cough can be added to the cooled broth 1 tbsp. l honey

Thanks to its disinfecting properties, it is good to use savory when preserving cucumbers, tomatoes, mushrooms, etc. Savory not only inhibits the development of mold, but also gives your pickles and marinades an original aroma and spicy spicy taste. Bon appetit and good health wish you Uncle Cactus & friends!

Still, they are different ...

To start, let's difference between savory and thyme plants. After all, many believe that it is - the same thing. In fact, they are different cultures, although they belong to the same family of yasnotkovyh. Savory is an annual plant, and its thyme cousin is a perennial plant. Most often it spreads along the ground, while savory has vertically located and higher stems. Thyme is differently called thyme, and we told about its garden form on the pages of the publication.

Characteristic

Garden or fragrant savory is a herbaceous cross-pollinated plant. Stem branched, covered with short hairs, with a purple tinge. Leaves linear-lanceolate, narrow, pointed, dark green with a solid edge. The flowers are small, light purple or pink, sometimes light yellow, almost white, located in the axils of the leaves. Seeds are small, black-brown, their germination persists for 3-7 years.

This is a ripening, relatively cold-resistant plant, it can safely transfer small frosts. Demanding of light, prefers open sunny places and fertile light soils.

Savory varieties

Savory varieties differ mainly in the shape and height of the bush. There are tall, reaching 50 cm, as well as low-growing plants - 25-32 cm. The latter, for example, include the Gnome variety. An overview of the most popular varieties is given below.

Fragrant. Mid-season variety. The period from full germination to flowering is 45-48 days. The plant is up to 50 cm tall, with a well-developed main stem, sprawling. The leaf is lanceolate, dark green in color. The edge of the sheet is smooth with a medium waxy coating. The flower is light purple. Aromatic strong. The mass of one plant is 140 g. Cutting of plants is carried out in the period of mass flowering.

Filevsky. Mid-season variety. The vegetation period from full germination to technical ripeness is 60-70 days. The bush is compact, 40-50 cm tall. The stem is branched, covered with short hairs, not lodging, woody at the base. The leaves are green with a strong spicy taste and aroma, reminiscent of pepper. The flowers are pink. The mass of one plant is 160-190 g. Aromaticity is well preserved in dried greens. Variety resistant to lodging.

Lobio. The variety is a Caucasian population of savory, with a strong spicy taste and aroma. Forms strongly branched bushes with a diameter of 8-10 and height up to 25 cm.

Vegetables under which organic fertilizers (cucumber, cabbage) are good predecessors for chabra are.

Savory sowing

The grass is usually grown in open ground, sowing seeds immediately to a permanent place. The plot is prepared two weeks before sowing. At 1 mg make 3-4 kg of manure, 15-20 g of potassium chloride and 10-12 g of ammonium nitrate. Dig up the soil, level.

It is best to sow the plant in the early spring. Sowing is carried out in late April - May. To have fresh greens throughout the summer-autumn period, savory can be sown in several periods with an interval of 10-15 days.

Before sowing, seeds should be soaked for a day in a damp cloth, then dried to a flowability state, and then start sowing - between rows 30-40 cm and a seed embedding depth of 0.5-1 cm. For better germination, savory crops can be covered with spanbond. Simultaneously with the sowing, ammophos or superphosphate (1 tsp. For 1 linear meter) is added to the rows. Under normal humidity and temperature, seedlings appear in 10-15 days.

In the middle zone, you can spend podzimny planting in November. Consumption of seeds per 1 m2-0.3-0.5 g. Under winter, crops are dusted with peat or humus. When sub-winter sowing, maturation occurs about 3-4 weeks earlier.

Savory and seedlings are grown, especially in order to obtain seeds or on heavy, swimming soils, where it is difficult to get good shoots. To do this, in the beginning - mid-April, sowing is carried out in a greenhouse (in the sowing boxes) or in a greenhouse, the seedlings are thinned, and in the middle of May the plants are planted in the ground. It is better to sow directly into peaty or plastic pots 5 × 5 cm, since savory, like many other plants with taproots, does not like transplants. But you can dive it.

With the appearance of two or three true leaves, the first thinning is carried out, leaving a distance of 7-10 cm between the plants, and in the phase of 4-5 leaves - the second with an interval of 15-20 cm.

Cleaning and storage

Mass cleaning of savory is carried out during the beginning of flowering. Stems are usually cut at the base.

During the season, you can selectively cut the stems at a height of 10 cm or in places of branching, which stimulates the growth of young shoots.

For harvesting, the stems are dried under a canopy or in a well-ventilated area. Drying temperature should not exceed 35 degrees. C 1 mg get 300-400 g dry weight. Dried savory perfectly preserves the flavor and even enhances it.

Store dried plants in glass jars, tightly closed with polyethylene covers. Dried savory leaves retain their flavor for two years.

Another approach with the harvest of savory seeds. They crumble when ripe, so do not linger with cleaning. In late August - early September, when the seeds become dark brown, almost black in color, all plants are pulled out by the roots or cut off from the ground itself and hung in the attic for drying. Under the plants you need to spread something or put them on paper bags, then to collect the showered seeds. After drying the plants are threshed.

Savory in cooking and traditional medicine

Savory is widely used in cooking. Fresh or dried herb is a great spicy seasoning. It goes well with fresh cucumbers in salads, suitable for dishes from new potatoes, fish, poultry. Can be used as a breading.

As a spice, this plant is added to dishes from meat, poultry, vegetables, mushrooms, cold appetizers, soups, sauces. Savory is used in pickling, canning and pickling. On 1 liter of marinade or brine is 0.5-1 g of dried savory.

Garden savory is known in folk medicine as a medicine that helps with gastrointestinal diseases, as a sedative and painkiller. It is recommended by folk healers for diseases of the kidneys, liver, gall bladder, as well as diabetes. In addition, the preparations from savory have antihelminthic and diaphoretic action.

Broth from savory is used as an expectorant when coughing caused by ARVI, influenza, bronchitis, pneumonia. 1 tbsp. l dry herbs pour 300 ml of boiled water for 20 minutes, strain and drink every 10 minutes in small sips. All liquid should be drunk throughout the day.

© Author: Alexander Vladimirovich GORNY, Candidate of Agricultural Sciences.

CHABER AND TABRET IS NOT ONE AND SAME!

Because of the similarity of the names, savory and thyme are often confused.

Although they have in common only that they belong to the same family of Labiaceae and come from the Mediterranean countries.

Savory Oak (Satureja hortensis L.) comes from the eastern regions of the Mediterranean. As a weed plant, it often grows in the south of the European part of Russia, in the lower reaches of the Volga and the Don, in the Black Sea region, in the Crimea, in the Caucasus, in the mountainous Turkmenistan and in the Tien Shan, preferring arid, sunny, stony places.

Savory is an annual aromatic herbaceous plant with a height of 15-40 cm of bitter and burning spicy taste. It is very thermophilic, withstands short-term cooling, but dies even with minor frosts.

The savory is grown by sowing seeds before winter or in early spring directly in the ground or seedlings (sown in greenhouses in April). At temperatures above 14 ° shoots appear after 8-10 days. The optimum temperature for plant growth and development is 20-25 °.

Best of all is savory in sunny places, on carbonate loose loamy and sandy soils rich in humus. But on heavy, wet and cold soils, as well as on salted savory, it is better not to plant it - here it will feel depressed.

Savory leaves are used in food raw, dried or boiled as a seasoning for salads, soups, meat, vegetable dishes, in the preparation of sausages, as a spice for salting cucumbers and tomatoes. They are especially good with tender meat - chicken, veal, turkey (say, as an aromatic additive to sauces) and beans. Add them to tea (for which they collect the leaves immediately before the flowering plants).

In the garden savory is well compatible with onions and beans. The smell of the plant's flowers attracts Hymenoptera and Predatory Insects. Therefore, savory is the best culture for attracting, uniform and constant accumulation of entomophages in vegetable gardens.

Thyme is a completely different plant belonging to the genus Thyme (Thymus L.). The genus includes about 400 species of perennial evergreen or semi-evergreen shrubs or semi-shrubs.

Thyme bloom in the garden is accompanied by a strong pleasant honey aroma. The plant is an excellent honey plant (medoproduktivnost is 40 kg per 1 hectare, with solid bees produce 160-181 kg of honey per 1 hectare). Flowers produce nectar even in dry years. Thyme grows thick carpet, and bees do not fly from flower to flower, but move from one flower to another. And in the end they collect so much nectar in the goiter that they cannot soar with a heavy burden and are forced to sleep on flowers.

Thyme is used in medicine as a disinfectant, anesthetic and antiseptic, and in the perfumery and food industry - as a spicy and aromatic plants. Some flowering species are promising for use in landscaping.

© Author: M. IVANOVA, Head of the Laboratory of Breeding and Seed Production of Green Crops, FGBNUVNIO

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