The growth and volatile oil yield of summer savory (iSatureja hortensis) in a cool wet environment

Stands of the annual culinary herb summer savory (Satureja hortensis L) were grown over four contrasting seasons, 1984-87, at Auchincruive in southwest Scotland. All crops matured in mid- to late August, yielding volatile oils of high quality. Total dry-matter yields per hectare were similar to those reported from eastern Europe, but oil yields were lower because of the genotype used, and there was considerable variation in dry-matter and oil yields between seasons. Variation in crop management (planting date, fertilization) affected oil yield only through changes in crop dry-matter production. Methods of increasing dry-matter and oil yields, and the potential of summer savory as an alternative crop for cool wet regions, are discussed.