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Savory

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There are two types of savory: the annual summer savory which tastes like peppery thyme and winter savory which has a stronger, piney flavor. Summer savory blends well with most flavors and is often used in teas, herb butters, vinegars, beans, soups and many hearty vegetable dishes. Winter savory is used with strong game meats and pates.

Herbal Lore:

Savory has long been used as a culinary spice. The Romans used it extensively in their cooking and it is believed that during Caesar's reign, they introduced savory to England where it became both a medicine and a cooking herb. The early colonists brought savory with them to the New World as a remedy for indigestion and many of the old New England cookbooks discuss savory's varied uses.

Storage:

Frozen savory can be chopped and used immediately in your favorite recipes. Wash savory and gently pat dry with a paper towel. Wrap in a dry paper towel and place in a plastic bag for freezing. Or freeze chopped savory in an ice cube tray by adding water, then use for soups or sauces.

Other Delicious Meal Ideas:

See more Savory recipes.

Herbal Chef Tips:

  • Add minced savory to mayonnaise and serve it with fish
  • Combine minced savory leaves with garlic, bay leaves and lemon juice as a marinade for fish
  • Try placing a few sprigs of savory in vinegar for several weeks or more and put in a dark place. Remove the herbs and add to your favorite salad dressing

Try This:

A great appetizer! Cut mozzarella cheese into small squares and dip each into beaten egg. Coat in a mixture of bread crumbs and minced fresh savory and bake at 450 degrees until the cheese slightly melts and the crumbs brown. Serve with tomato sauce and minced savory.