Savory

Savory – 1 oz.
Peppery, herbaceous, and slightly pungent, Savory has been prized for centuries as a flavorful seasoning herb. Often compared to thyme or oregano but with a sharper edge, it is a staple in Mediterranean and European cooking. Both summer and winter varieties are used to enhance meats, beans, and vegetables with a bold, aromatic taste.

Ingredients:
Dried savory (Satureja hortensis / Satureja montana).

Preparation & Use:

• Add to bean dishes to balance richness and reduce heaviness

• Sprinkle over roasted meats, poultry, or vegetables

• Blend into herb mixes such as Herbes de Provence

• Infuse into soups, stews, or sauces for depth

Culinary Uses:

• A traditional herb for seasoning beans, lentils, and legumes

• Complements garlic, onions, and tomatoes in Mediterranean cooking

• Enhances marinades, dressings, and rubs

• Excellent in sausages, stuffings, and slow-cooked meats

Benefits:
Traditionally, savory has been used to support digestion and ease the heaviness of bean-rich meals. Its bold, peppery flavor also makes it a satisfying culinary substitute for salt in some recipes.

Fun Fact:
The Romans considered savory an aphrodisiac and cultivated it widely in their gardens. Today, it remains a beloved herb in European kitchens, especially in France and Germany.

This information is for educational purposes only and not intended as medical advice.