Why Are My Savory Leaves Curling?

Spider mite

Two-spotted spider mite (Tetranychus urticae) is the most common and damaging pest of savory in the UK, particularly on plants grown in warm, sheltered positions or under glass. The mites are invisible to the naked eye but cause distinctive damage: a pale, bronze, mottled stippling on the upper leaf surface, caused by the mites piercing the leaf cells and extracting their contents. In heavier infestations, fine silky webbing appears on the underside of the leaves and between stems, and the leaves curl, yellow, and drop. Spider mites thrive in the same hot, dry, sunny conditions that savory grows best in, making them a persistent seasonal challenge on this herb.

What to do

• Inspect the underside of savory leaves from June for the first signs of mite damage: the bronze stippling is visible before webbing appears. Early treatment is far more effective than tackling established populations.
• Increase humidity: mist the leaves with water in the morning or place pots on trays of damp gravel. This does not suit savory's long-term preferences but temporarily disrupts mite reproduction.
• The predatory mite Phytoseiulus persimilis is highly effective against spider mite when introduced before the infestation is severe. Particularly useful in greenhouses and polytunnels.
• Insecticidal soap or neem oil applied to the underside of leaves every 5 to 7 days provides contact control. Multiple applications are needed to break the mite life cycle.

Drought

Despite being a Mediterranean herb comfortable in dry conditions, savory is not fully drought-proof. Prolonged drought causes the small, narrow leaves to wilt, curl inward, and dry out. Summer savory, with its softer, less waxy leaves, shows drought stress faster than winter savory. Drought also intensifies spider mite problems, as mites thrive in the same hot, dry conditions.

What to do

• Water savory during extended dry spells, allowing the soil to dry out between waterings but not to the point of wilting. In pots, check the compost every 2 to 3 days during hot weather. Garden-grown savory on well-drained soil needs watering less frequently.

Aphids

Aphids occasionally colonise savory growing tips in spring and early summer, causing the young leaves to curl around the feeding colonies. Aphid infestations on savory are usually mild and self-limiting: the herb's aromatic oils deter some pest species, and natural predators quickly establish once colonies form.

What to do

• Squash small aphid colonies by hand or remove with a jet of water. Insecticidal soap is effective for larger colonies if needed. Avoid synthetic insecticides on a culinary herb.

Overwatering

Savory shares oregano and thyme's intense intolerance of wet, poorly drained soil. Persistent overwatering or planting in clay or poorly drained compost causes root rot, which produces yellowing, wilting, and progressive collapse of the plant from the base upward. Winter savory is slightly more susceptible to root rot than summer savory, particularly in wet UK winters.

What to do

• Grow savory in well-drained soil or a gritty compost mix. Water only when the top 2 to 3 centimetres of soil or compost are dry. In pots, ensure adequate drainage holes. In heavy garden soils, incorporate coarse grit at planting and grow on a slightly raised mound.

Frequently asked questions

Why are my savory leaves curling?

Savory leaves curl most often from spider mite infestation, drought, or aphids. Both summer savory (Satureja hortensis) and winter savory (Satureja montana) are Mediterranean herbs that thrive in hot, dry, sunny conditions and are susceptible to spider mite in exactly those conditions. Spider mites cause a characteristic pale, bronze, mottled stippling on the leaves with fine webbing on the undersides; affected leaves curl, yellow, and drop. Drought causes savory leaves to wilt, curl inward, and develop a dried appearance. Aphids on the growing tips cause the young leaves to curl around the feeding colonies. Overwatering or poorly drained soil causes root rot, which appears as yellowing and wilting of the whole plant from the base upward.

What is the difference between summer savory and winter savory?

Summer savory (Satureja hortensis) and winter savory (Satureja montana) are two closely related plants with distinct characteristics. Summer savory is an annual grown from seed each year, with soft, narrow, highly aromatic leaves and a delicate, peppery, thyme-like flavour. It is considered the better-flavoured of the two for culinary use and is the classic 'bean herb' of traditional European cooking (it pairs particularly well with broad beans, runner beans, and lentils). Winter savory is a small, semi-evergreen perennial shrub that returns each year. Its leaves are narrower, tougher, and glossier than summer savory, and its flavour is more pungent, stronger, and slightly more bitter. Winter savory is useful for dried herb blends and more robust dishes. Summer savory is preferred fresh; winter savory is useful year-round as an evergreen perennial but is more pungent when used fresh.

How do I grow savory from seed?

Summer savory is easily grown from seed sown directly in the garden or in pots from March to May. Surface-sow the tiny seeds onto moist compost (do not cover deeply as they need light to germinate), keep moist, and expect germination in 10 to 14 days. Thin seedlings to 20 to 25 centimetres apart. Summer savory can also be sown successionally every 4 to 6 weeks for a continuous harvest. Winter savory can also be grown from seed but germinates more erratically and is often more reliably established from cuttings or bought plants. Both prefer well-drained, light soil in a sunny position and grow quickly once established. Summer savory is best used fresh from early summer to the first frosts; winter savory provides year-round foliage once established.

What is savory used for in cooking?

Savory has a warm, peppery, thyme-like flavour and is one of the key herbs in traditional French, Italian, and Eastern European cuisines. It is particularly associated with beans and pulses: savory is a classic addition to broad beans, runner beans, lentils, and bean soups, where it is said to aid digestion as well as improve flavour. Summer savory is used widely in fines herbes blends, sausages, stuffings, grilled meats, and egg dishes. Winter savory is a component of the classic herbes de Provence blend and is used in long-cooked stews, bean dishes, and dried herb rubs. Both types can be used to flavour vinegars and oils. Summer savory is almost always used fresh or lightly dried; winter savory is stronger and more suitable for dried use and long cooking.