John Myers
Savory is a common plant. A distinction is made between the annual summer savory with medium green leaves and the perennial winter savory with rather dark green leaves. In both varieties, the leaves are very narrow and tapered. From July to October, the herb enchants with white or pale purple flowers.
Origin
The ancient Greeks and Romans already knew and used savory. In the Middle Ages, monks brought the herb to Central Europe. Today savory is mainly cultivated in Europe, Asia, North America, and Africa.
Season
Savory can be harvested almost all year round immediately after sprouting. In contrast to other herbs, however, it tastes most intense during the flowering period from July to October.
Taste
Savory has a spicy scent, the taste is slightly peppery and reminiscent of thyme. The summer savory tastes a little milder than the winter version.
Use
As the name suggests, savory goes well with all bean dishes and dishes with dried legumes. It is also suitable for refining hearty soups – very tasty with pea or tomato soup, for example. Its aroma also harmonises wonderfully with egg dishes, potatoes, fish and lamb dishes. Use it sparingly as it has a very intense taste. If the savory is too dominant in the meal, only cook individual stalks and remove them before serving.
Storage
Fresh savory in a pot needs a sunny and wind-protected spot. It is best to wrap the stems bought in bunches in a damp cloth and place them in the vegetable compartment of the refrigerator. You can freeze or dry savory for storage – bundle the herb and hang it up in a shady place. When the leaves are completely dry, strip them off, grate them, and pack them in an airtight container.
Durability
Fresh bundles only last about two to three days, dried savory in a dark and dry place for about twelve months.
