Savory
Resources > Food > Herbs > Fine Herbs > Savory

Are you a Smart Kitchen™ Chef?

Try it FREE or take a TOUR to explore Smart Kitchen!
+ -

 

Savory–An herb that lives up to its name with bold, peppery flavor.

Of the 30 savory varieties within the family Lamiaceae, Summer Savory and Winter Savory, which are related to other aromatic plants like MintRosemary and Thyme, are the most popular and widely cultivated. 

Medicinally, Savory has long been considered a healing herb for the digestive tract and a powerful antiseptic used in toothpaste and soaps for its fragrant oils. Historically, herbalist and naturalists have claimed Savory to be a powerful aphrodisiac and was used as an essential ingredient in love potions.

Season

Savory is best in the Summer and Winter.

Availability

Savory is available all year long.

Varieties

Though most commonly used as a delicate vegetable seasoning, Savory possesses a natural affinity for beans. Summer Savory, with a more subtle flavor, is best on tender baby green beans, while the bitter bite of Winter Savory will complement a medley of hearty dried beans.

In fact, Savory’s complementary relationship with beans is revealed in its German translation: ‘Bohenkraut,’ meaning “bean herb.” In addition to being a complementary flavor, Savory possesses natural components that aid in the notoriously problematic digestion of the legumes. Savory and beans are complementary in more than ways than one.

Purchasing

When buying fresh Savory, the leaves should be dark green with no yellow or brown spots.  Dried Savory leaves will be more faded, but should still retain a little green color.

Storage

Fresh Savory will last about a week refrigerated. It can also be wrapped in foil and plastic and frozen for several months with little loss of flavor.

Culinary Uses

Both Summer and Winter Savories were major spices in European cooking before world exploration and trade introduced tropical spices, like Black Pepper. During Caesar's reign, it is believed that the Romans introduced Savory to England, where it quickly became a popular medicine and cooking ingredient. The Italians may have been among the first to grow Savory as a kitchen herb, and it is still used extensively in their cooking as an especially good companion to vegetables, Stews and Sauces.

Portion Size

Allow 1-2 t of Savory per recipe.

Substitutes

Marjoram, Sage, Thyme

Nutritional Value USDA
SAVORY,GROUND
Amount Per 100g
Calories 272
%Daily Value*
 
7%
Total Fat 5g
2%
Saturated Fat 3g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
0%
Cholesterol 0mg
1%
Sodium 24mg
22%
Potassium 1051mg
22%
Total Carbohydrate 68g
180%
Dietary Fiber 45g
Sugars 0g
Protein 6g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Gluten Free

Yes

Low Fat

Yes

Low Calorie

Yes