Marzeh - Iranian Summer Savory

Satureja hortensis

Seeds per Packet ~ 100

Germination 84% Feb 2026

Marzeh, also known as Iranian summer savory, originates from the eastern Mediterranean and parts of West Asia, including Iran. It has been used in Persian cuisine and traditional medicine for centuries. The herb belongs to the mint family (Lamiaceae) and is an annual plant known for its aromatic leaves and mild peppery, slightly thyme-like flavor. Our seeds were grown out by Reyhan Her Farm.

Summer Savory is an edible, annual flowering herb, and with a culinary, medicinal, and aromatic value. It is often used to flavor soup, tea, vinegar, meat, cabbage, and butter. It is also used in potpourris. Savory is most often used as a culinary herb, but it also has marked medicinal benefits, especially upon the whole digestive system. The plant is grown from seed in early spring and harvested in the summer when in flower and can be used fresh or dried. Summer Savory is grown as an annual, unlike its cousin, Winter Savory, which is grown as a perennial and tends to have a more bitter flavor. The genus name comes from the Latin for Savory.

Culinary Uses: Our seeds called Marzeh is an Iranian variety that hails from Reyhan Herb Farm. Marzeh is a key ingredient in Iranian cooking, often used in stews (khoresh), soups, and grilled meats.  Kashk-e Bademjan is an eggplant dip  and it is sometimes added to Persian eggplant dishes for a more complex flavor. The dried form of Marzeh has a more concentrated taste and is commonly used in spice blends. It adds depth to pickled vegetables and herb-infused yogurt dishes. It is also used in bean & lentil dishes because it helps reduce bloating from legumes and enhances their flavor.

Growing Tips: Seeds germinate in 10-14 days at temperatures between 65-75°F (18-24°C). Marzeh is a warmth-loving plant that cannot grow in the cold. Wait to plant it until the chance of frost has passed. Keep cutting and eating or drying it until its little purple flowers dominate the branches. At that point, the plant loses its suppleness and focuses on growing its seeds.

Prefers full sun (at least 6-8 hours per day). Well-draining, sandy or loamy soil with moderate fertility. Avoid heavy clay. Moderate watering is best so let the soil dry slightly between waterings to prevent root rot. Plant seeds or seedlings 6-9 inches apart to allow airflow.

Harvesting & Preserving Marzeh (Iranian Summer Savory)

Begin harvesting once the plant reaches about 6 inches tall (typically 6-8 weeks after planting). The best flavor is achieved by harvesting just before flowering, when essential oils are most concentrated. Pick leaves in the morning after the dew has dried but before the heat of the day.

Use scissors or garden shears to snip stems just above a leaf node. This encourages bushier growth. You can harvest continuously throughout the season, but avoid cutting more than ⅓ of the plant at a time.

Preserving Marzeh:

Drying is best for long-term storage.  To Air Dry tie small bunches together and hang them upside down in a warm, dry, well-ventilated area away from direct sunlight. If you have a dehydrator, dry at a low temperature (95-110°F or 35-43°C) for several hours until crisp. Once dried, crumble the leaves and store in an airtight container away from light and heat.