Savory

Savory is a flavorful herb that comes in two main varieties: summer savory (Satureja hortensis) and winter savory (Satureja montana). Both varieties are widely used in cooking, particularly in Mediterranean and Eastern European cuisines, where they add a peppery, slightly minty taste to dishes. Savory is often compared to thyme or marjoram, but with a spicier, more robust flavor.

Varieties:

1. Summer Savory:

   • Appearance: Delicate, green, and tender leaves.
   • Flavor: Milder and sweeter than winter savory, with a slightly peppery and herbal flavor, often described as a cross between thyme and marjoram.
   • Culinary Uses: Most commonly used in soups, stews, sauces, and to season vegetables, particularly beans. It’s also a key herb in stuffing and sausage recipes.

2. Winter Savory:

   • Appearance: Hardier, woody stems with tougher leaves.
   • Flavor: Stronger and more pungent than summer savory, with a sharper, more peppery taste.
   • Culinary Uses: Best for slow-cooked dishes like stews, roasts, and casseroles, where its robust flavor can withstand long cooking times. Winter savory is also great for flavoring meats and hearty winter dishes.

Culinary Uses of Savory:

• Beans and Lentils: Both summer and winter savory are often paired with beans and lentils because of their ability to reduce the gas-producing effects of legumes, while enhancing flavor.
• Stuffing and Sausage: Savory is a traditional herb used in stuffing recipes for poultry and as a seasoning for sausages.
• Herb Blends: It is a key ingredient in herbes de Provence, a classic French herb blend that includes thyme, rosemary, and marjoram.
• Vegetables: Savory is often used to flavor green beans, potatoes, and root vegetables.
• Marinades: The peppery flavor of savory makes it a great addition to marinades for grilled meats, especially lamb and pork.

Nutritional and Medicinal Benefits:

Savory, like many herbs, is not only flavorful but also has potential health benefits. It is rich in antioxidants and has been used in traditional medicine for its antibacterial and anti-inflammatory properties.

• Digestive Health: Savory is known for its ability to aid digestion and relieve bloating and gas, particularly when paired with legumes.
• Antibacterial Properties: Traditionally used to fight infections and treat wounds.
• Anti-inflammatory: Savory may help reduce inflammation and provide relief for sore throats when used in teas or as a gargle.

Fresh vs. Dried:

• Fresh Savory: Summer savory is best used fresh for its delicate flavor, while winter savory is more commonly used dried due to its stronger taste. Fresh savory can be added toward the end of cooking for a brighter flavor.
• Dried Savory: Dried savory has a more concentrated flavor and can be added earlier in cooking, especially in slow-cooked dishes like stews or roasts.

Growing Savory:

Savory is an easy herb to grow in gardens or pots, especially summer savory, which prefers warm weather and well-drained soil. Winter savory is a hardier perennial and can tolerate cooler temperatures, making it a great herb for year-round use.

Cooking Tip:

Savory’s bold flavor pairs well with other Mediterranean herbs like thyme, rosemary, and oregano. When using savory in cooking, it’s often best to start with a small amount and adjust to taste, as its flavor can be quite strong, especially in the case of winter savory.

In summary, savory is a versatile herb that adds a peppery, aromatic note to a variety of dishes. Whether used fresh or dried, it enhances the flavor of meats, beans, vegetables, and slow-cooked dishes. Its traditional medicinal uses and digestive benefits make it a valuable herb in both the kitchen and for natural remedies.