Savory is the dried leaves of the herb Satureja hortensis. The brownish-green leaves are fragrantly aromatic, resembling thyme. It is commonly called summer or garden savory.
Savory blends well with other herbs. It is used in vegetable, bean and lentil preparations, bouquet garni, egg dishes, stuffings, condiments, in hamburgers, gravy and soup mixes, and in spice blends of the Mediterranean, such as herbes de Provence.
The major producers of savory are France and the Balkan States. The Yugoslavian variety is recognized as the premier grade.
Savory, with its peppery flavor, was known to the Romans before the first lots of true pepper were imported from India. In the first century B.C., Virgil grew savory as ambrosia for his bees, believing that it made their honey taste better. In the Middle Ages, savory was used as a flavoring for cakes, pies and puddings.
Flavor & Aroma
Aromatic, slightly sharp
As its name suggests, savory has an aromatic, piquant flavor and a fragrant aroma. It is characterized by minty, green and medicinal notes. It is warming to taste.