Marzeh (Iranian Summer Savory)

Marzeh’s role in the world of Iranian herbs, also known as Sabzi, is to be Strong, Dry, and Stately. It pairs very well with meat, lending a sage-and-rosemary-like flavor profile, and with eggs. Yet in comparison to sage, rosemary, thyme, and the other dry, woody herbs found in the Mint family, it has a supple juiciness. It’s found in the same genus as several varieties of Za’atar, and can be a suitable substitution when dried. 

(Description, photos, and growing and seed saving notes below written by our grower friend Sama of Reyhan Herb Farm)

Days to maturity: 60-90

Seeds per pack: 130-145

Germination rate: 93% on 02/11/2025

Planting / harvesting notes

Marzeh is a warmth-loving plant that cannot grow in the cold. Wait to plant it until the chance of frost has passed. On the farm, I transplanted it this year but look forward to direct-sowing it in the future.

Seed keeping notes

This is the smallest seed of all the seed crops I have grown! 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. Harvest whole branches or plants and let them dry in the sun, then thresh by stepping on them and winnow with a fan. 

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