Savory

Savory (Satureia) is a delicate herb with leaves that are dark green on top and slightly iridescent underneath. There are two main types of the herb: winter savory and the milder summer savory.

Winter savory (Satureia montana) is a tougher and more pungent herb than the summer variety. It has a strong earthy flavour that works well in slow-cooked dishes, such as beef or rabbit stews. It can also be added to lentils or used as a stuffing. However, its rough, pointed leaves cannot be eaten raw as they tickle the throat.

Winter Savory

Summer savory (Satureia hortensis) has soft, velvety leaves with a spicy, peppery, pleasantly bitter flavour similar to thyme. It was used in Roman times to flavour vinegar and is now used across the Mediterranean to flavour vegetables, poultry, sausage and fish. It is used in France to flavour rabbit, broad beans and peas and is also a popular addition to stews, daubes and stuffings. Summer savory may also be referred to as saturare, sarriette, satureja or pepper herb.

Summer Savory

Fresh savory may be stored in the fridge for up to a week; simply wrap it in a paper towel and place in a plastic bag. Dried savory should be kept in an airtight container in a cool dry place, away from direct light.