Summer Savory: A Peppery Herb for Beans, Vegetables, and Soups

Summer savory is an aromatic culinary herb with a peppery character. Illinois Extension describes it as a preferred culinary type of savory and notes its use with meat, soups, vegetables, salads, and bean dishes. Its flavor can be assertive, so start with a small amount and adjust after the ingredients have cooked together. It can complement thyme, parsley, or garlic, but using several strong herbs at once may make a dish taste muddled.

Easy ways to use it

Stir a little chopped fresh savory into a pot of beans, vegetable soup, or a tomato-and-vegetable skillet. Dried leaves can be added to a seasoning mix or a longer-simmered dish. Taste before adding more, particularly if the recipe already includes a salty broth or prepared seasoning blend. Fresh leaves can also be chopped into a salad dressing or scattered over roasted vegetables near the end of cooking.

Fresh and dried storage

Choose fresh sprigs that are aromatic and free of slimy or badly discolored leaves. Refrigerate them and use while fragrant. To preserve a garden harvest, Extension describes cutting leafy tops and using them fresh or drying them for storage. Keep dried leaves in a sealed container away from moisture and heat; discard them when aroma fades. Summer savory is a kitchen herb in this article, not a supplement or treatment for digestion or any other condition.

Sources and further reading

• Savory: Summer - University of Illinois Extension.
• Maximize Flavor With Culinary Herbs - University of Illinois Extension.

Health disclaimer

This article is for general education only. Its information and suggestions are not medical advice, diagnosis, or treatment and may not be right for everyone. Ask a qualified health professional for advice that fits your health, medications, and needs before changing your diet, exercise, supplement use, or care.