Here ya go I just did a search for the seed your wanting to plant I hope this helps ya. Sometimes searches work sometimes they dont. Its always nice to try it though. From what I gather you got to have the temp anywhere 65 to 70 for germination, I dont know how hot it is there but I am in nw tn and its already up in the mid 80's. Also since the plant blooms from july to september and germination takes 14 to 21 days, you may not have a seedling till july or later. With all that said if I was you, and this is just my opinion, I would save the seeed and maybe start to germinate it this winter. That way you will get better results and more use out of the seeds. Anywho enjoy the link, all I did to find this page was put in a search for "summer savory" Here is a link that might be useful: Summer Savory

I'd give it a shot. You can always sow some in pots, or even pot up some of them later in the season to bring indoors when it starts to turn cold.

For some of them, especially thyme, if you neglect it the lower stems can lose all their leaves; so if you were to cut it back hard, there'd be no leaves left. If that happens, give it a "haircut," which will stimulate new leafy branches to form below. After a few weeks, you can then give it a more severe pruning to restore it to bushiness.

Dave, I have no idea what the pH is. I'm sure the pH is similar to a tomato, since they are acidic tasting, but I would hate to "assume" anything about it. When I cook and preserve almost anything, such as my salsa, I tend to use a whole lot of acidic ingredients anyway, because I enjoy the sharp bite and then the contrast with something sweet (in the case of the salsa, I used about a cup of white vinegar plus 3 or 4 packets of dehydrated lemon juice to make 2 quarts of finished product, then added a teaspoon of citric acid just to be sure -- it's really more like a pickle relish than a salsa, actually). I wasn't worried about the food safety aspect of the salsa because of the high added acid, or at least, that batch was safe, it's been eaten with no ill results. I guess I should clarify in my request that it doesn't need to be a canned recipe, just a recipe idea in general, be it fresh, frozen, whatever. As far as the production, they definitely were not as productive as a cherry tomato, each plant probably gave a quart at most, but they were certainly interesting enough in their own right that I consider them a good "find." The plant is extremely attractive just as an ornamental, IMO -- the flowers look exactly like potato flowers, but are about 3 times the size, definitely pretty enought to qualify as an annual bedding plant. The only real drawback I saw was that the plant has vicious thorns, and harvesting the fruit was a painful experience about on par with dealing with thorny blackberry cultivars. Dennis SE Michigan