WOW that is sooo cool!! i'd have to say thats the oldest i've ever heard of!! :'))

This year for me my oldest pepper seeds were the fastest and had 100% germination, but were sown indoors. They were for the 2003 season!

Here is a link that might be useful: Summer Savory

Last year I direct sowed some 'Scarlet Dahlia' Zinnias that are tall red single flowered, figured the Hummingbirds would like them (which they did). About half a dozen grew last year. I got out the packet to get ready to sow this year, and noticed that it was marked "Packed for 1991"! Yes, last year I grew seeds that were 16 years old!

On April 13th, I pulled out some old veggie seeds and decided to do a germination test of 3 types - Johnny's Select seeds hybrid Cucumbers 1998, Shepherds Beefsteak tomatoes 1997, and Shepherds Chile peppers 1997. I put 4 seeds of each in a plastic container on a wet paper towel and spritzed them every day.

As of today, 1 week later -

4 Cucumbers sprouted 100%
2 Tomatoes sprouted 50%
1 Chile pepper sprouted 25%

I think seeds last a lot longer than people think, if they're stored under good conditions!!

If I was only allowed to grow one herb for cooking, I'd be torn between basil and summer savory. You always hear savory called "the bean herb" (snap & dried) and it does go nicely with them.


For a super-quick salad/side veggie, drain & rinse a can of white beans or chickpeas. Toss with minced or dried summer savory, olive oil, 2-3 tablespoons of minced onion and a couple cloves of minced garlic. Crazy-easy and so, so good. I toss on quite a bit when I make hummus, too, instead of parsley.


Savory's also fantastic in split pea soup and great with tuna. I use it alot with pasta, cream soups, and in pretty much anything with cheese or eggs.


One of my favorite breakfasts is creamed eggs on toast:

Slice or chop hard-cooked eggs. Make a medium white sauce and season with minced summer savory, a bit of dry mustard, salt & pepper. Add eggs and serve over toast.

To me, it has a fresh, sweet, green taste with a faint peppery bite. Actually, I don't think there's anything I wouldn't put it in. Once you develop a taste for it, you've gotta have it!

Last year I grew some Red Wonder bell peppers from a commercial pack I bought in 1999, and several cukes (tiny picklers) from 2000.

Tosser....you've convinced me to try it now! It sounds delightful :D

16 year old seed! That is incredibly cool!

Vera

I use summer savory in my bread stuffing for turkey and chicken. It's a little more delicate than the usual commercial "poultry stuffing" spice.

9 year-old seed for me! ;)

{{gwi:383424}}

Susanne

I love this thread! Aren't seeds a wonder of nature? I am now wanting to dig through my tons of seeds and see what I can find to try. And I must get some Savory seed too.
Susanne your picture was gorgeous!
Tina

Hmmmm...I never knew Savory was "the bean herb". Sounds yummy! I also have a packet of Shepherd's Seeds "Summer Savory", packed for 1997.

I'm getting such good germination in the "germination test" that I won't hesitate to use the older seeds. Going to wintersow some Savory too! As of today -

4 Cucumbers sprouted 100%
3 Tomatoes sprouted 75%
2 Chile peppers sprouted 50%