Drying and Storing Savory – This is How it Works

Dry savory properly – that’s how it works

• The best way to harvest the aromatic savory is just before it flowers in June. This is when the flavor is at its strongest. If your herb is already in full bloom, you can still harvest it and dry it with the buds. It tastes a little milder then.
• Cut the savory off the ground. So it can grow back over the course of the summer.
• Tie the stems into small bouquets. Hang them in a dry place out of direct sunlight.
• Alternatively, place the herb on a baking tray and let it dry in the oven at around 50 degrees for several hours. To allow moisture to escape, you should open the oven door a crack.
• Another option is to dry the fresh herb in a food dehydrator.

Store savory after drying

If you have dried the savory in the oven, let it cool down completely first. Otherwise, mold will form quickly.

• Airtight glass containers are suitable for storage.
• Strip the dry leaves from the stalks and put them in the jar.
• Store the dried herb in a dark, dry, and cool place.
• Properly packaged and stored, the savory keeps for twelve months.
• You can use frozen weeds for about three months. However, the longer it is frozen, the more flavor it loses.

Freeze fresh savory

If you are in a hurry, you can easily freeze fresh savory.

• In order to be able to use the herb in small quantities immediately if required, simply freeze the plucked leaves.
• Portion the savory. Lockable ice cube trays or mini freezer boxes are suitable for this.
• Depending on what you want to use the herb for later, you can also put entire bouquets in the freezer. It is best to pack them in freezer bags.
• You can use the frozen savory for about three months. However, the longer it is frozen, the more flavor it loses.