Summer savory spice, made from the leaves of the summer savory herb, is commonly used in recipes that call for thyme and sage. Add a new seasoning to your kitchen arsenal by exploring the unique, mild flavor of summer savory spice.
A member of the mint family of herbs, summer savory originates in southern Europe and has been used in food preparation for over 2,000 years.
Savory is grown year round. There is a winter-harvested version that is far more potent, and is used in much smaller amounts for a similar taste as the summer variety.
Summer savory is planted by placing seeds in the ground after the last frost of the winter months. The herb grows quickly and can withstand a light harvest after about six weeks. Cut the herb, and hang it to dry before the first frosts return.
Woody stems are removed from summer savory leaves, which are then dried and pulverized to create a dense, leafy green powder. Test your summer savory’s potency level before using it in your food, as the level of flavor tends to vary.
Summer savory spice is often used in salt substitute seasoning blends, and as a support or replacement for thyme and sage. Summer savory is cooked into a variety of meat and vegetable dishes to add an herbal complexity to the flavor.
Germans commonly refer to summer savory as the bean herb because of how well it complements the flavor of many traditional Bavarian stewed bean dishes.
References and ResourcesSummer Savory Leaves, Dehydrated
Growing and Using Summer Savory
Savory Information and Facts