Dried summer savory is a fragrant herb from the mint family with a warm, peppery flavor, similar to thyme or marjoram. It's commonly used in soups, stews, and sauces, and is particularly good with beans, poultry, and other meats. The drying process intensifies its flavor, making it a popular choice for a variety of savory dishes, and in some regions, it's used in place of sage in dressings.
Flavor profile
Aromatic and pungent: It has a strong, peppery aroma when crushed.
Warm and peppery: The taste is herby with a distinct peppery bite that gets stronger when dried.
Notes of thyme and marjoram: It's often compared to the flavors of thyme and marjoram.
Culinary uses
Soups, stews, and sauces: Add to slow-cooked dishes and remove the sprigs before serving.
Beans and pulses: It has a natural affinity for beans and can help make them easier to digest.
Meats and poultry: Use as a rub for chicken or pork, or in stuffing for fowl.
Vegetables: Sprinkle on cabbage, sauerkraut, or add to the water when steaming vegetables.
Other dishes: It works well in egg dishes like omelets and frittatas and is a key ingredient in herb mixes like Herbes de Provence.
Type
Seasoning
Browse More
A / B / C / D / E / F / G / H / I / J / K / L / M / N / O / P / Q / R / S / T / U / V / W / X / Y / Z
