Savory
SAY-vuh-ree
Satureja hortensis
Peppery, savory, thyme-like, herbal.
What it is
Savory is the peppery Mediterranean herb Satureja, in the mint family, with a flavor close to thyme but sharper and more peppery. Two kinds are grown: summer savory, milder and slightly sweet, and winter savory, stronger and more resinous. It has such a long association with legumes that in German it is called the bean herb, and it shines in bean and lentil dishes, stews, and with roast meats. It is one of the herbs in classic herbes de Provence. Savory dries well and is used much like thyme, with which it can be swapped.
What it pairs with
Goes wrong with: delicate dishes that suit softer herbs.
Common in French cooking.
Whole vs ground
Savory dries well like its cousin thyme. Summer savory is milder and sweeter, winter savory sharper and more resinous; both are used dried or fresh.
How to handle it
Add during cooking to beans, stews, and roasts. It has a natural affinity with legumes, where it adds a peppery, savory depth.
Storage
Dried leaf airtight and dark keeps about a year. Fresh savory lasts a week wrapped in the fridge.
Buying note
Summer savory is the milder, more common cooking type. Look for whole dried leaves with a strong, peppery aroma.
Classic dishes
bean dishes, herbes de Provence, lentil stew, roast lamb.
Out of savory? Substitutes
No substitute is exact. These are the closest by flavor behavior, with the ratio to start from and how the result will differ.
| Use instead | Ratio | How it differs |
|---|---|---|
| Thyme | 1:1 | less peppery, a touch more floral |
| Oregano with a little thyme | 1:1 | bolder, covers the savory-peppery note |
One odd thing
Savory has such a strong link with legumes that its German name translates to the bean herb.