What Is the Best Way to Use Savory?

Savory is a spice that can be used in various types of vegetables and vegetable salads. It goes particularly well with legumes such as beans. But meat dishes can also be refined with it. The herb has a very intense aroma, it tastes fresh and a bit spicy, a bit like pepper. The taste is also reminiscent of thyme. It can be shredded or used in whole sprigs, both dried and fresh.

Because of its rather intense taste, whole sprigs of savory are only added to many dishes during cooking and removed again before serving. The herb is very flavorful and should therefore always be used sparingly. This is especially true for powdered seasoning. Basically, savory is more suitable for cooked dishes, as their sharp aroma harmonizes better with them. If it is to be added to salad dressings, for example, only fresh leaves that are very finely chopped or cut are suitable – otherwise, the aroma would be too sharp.

Savory is said to have a positive effect on digestion. It is said to make many difficult-to-digest dishes more digestible, which is why it is used particularly often for such dishes.

• Beans: In this country, savory is still often used as an accompaniment to beans. It is added to the legumes during cooking. This increases the natural taste of the beans, the result is particularly spicy and flavorful.
• Other legumes: Legumes such as lentils, peas, or beans are generally considered to be more difficult to digest, and many people have stomach problems after eating them. The addition of savory during the cooking process makes legumes generally more digestible and also more intense in taste.
• Meat and fish: In particular, very rich dishes made from rather fatty meat can be seasoned with savory and thus made more digestible. The herb can be added to roast pork or mutton, for example. Lamb also becomes even more aromatic. But the herb also harmonizes in taste with lean meat, such as veal or poultry. For example, it adds spice and flavor to dishes such as ragouts or fricassees. Savory can also be used for more oily fish – for example, mackerel or carp.