Summer savory, Satureja hortensis, are part of a group of aromatic flowers, the Satureja themselves part of the Lamiaceae family. It is used in Quebec cuisine to flavour dressing known as cretonnade that is eaten with goose, duck or turkey and by Acadian cuisine in the fricot. It is also a key ingredient of the herbes de provence herbs mix and is widely used in Bulgarian and Romanian cuisine too, for instance for the sarmale, a dish made of stuffed grape leaves. Related to rosemary and thyme, the saturejagenus is native to North Africa, the Middle East and Central Asia.
These organic seeds have been germinated in Angers, France. You should sow them in bed seeds indoor, or outdoor, in April or May about 50cm apart. Once they have reached a height of 20cm, you should plant them out in a dry, sunny area and water them regularly if needed. Harvesting can happen throughout the year.