Savory

Savory, a herb belonging to the mint family Lamiaceae, is known in two forms: summer savory (Satureja hortensis) and winter savory (Satureja montana). Both types are celebrated for their aromatic qualities and culinary versatility, though summer savory is milder and more common in cooking.

Summer savory boasts a peppery flavor with hints of thyme, coupled with subtle grassy undertones, making it a preferred herb for seasoning a variety of dishes, from meats to vegetables and legume dishes like beans and lentils. Its aroma is bright and peppery with a pungent, piney edge that is somewhat similar to thyme but with less mintiness, contributing both a spicy and herbal character to dishes.

Winter savory, on the other hand, has a stronger, more pungent flavor and scent profile. It carries a more earthy and resinous aroma with woody undertones, making it suitable for longer-cooking dishes where its robust profile can mellow out over time. Its taste is somewhat bitter compared to summer savory, with a complex pine and mint mixture that can add depth to heavier and richer dishes.

Both variants of savory are often used in herb blends such as Herbes de Provence and are valued for their antiseptic and digestive properties, further enhancing their appeal beyond just flavoring ingredients. Whether dried or fresh, savory adds a bold, aromatic touch to the culinary palette, celebrated for its distinct scent profiles that range from light and peppery to robust and woody.