Savory is a versatile herb known for its robust, peppery flavor with hints of thyme and mint. It is commonly used in cooking to add depth and complexity to savory dishes such as stews, soups, sauces, and stuffing. Savory pairs well with meats like poultry, pork, and game, as well as with vegetables, beans, and lentils. Both fresh and dried savory leaves can be used, with dried savory offering a more concentrated flavor.
Savory plants prefer well-drained soil. Keep the soil consistently moist but not waterlogged. Water when the top inch of soil feels dry to the touch, providing thorough watering to ensure proper hydration. Avoid overwatering to prevent root issues and maintain optimal growing conditions for your savory plants.
Harvesting
To harvest savory cut the stems, leaving about 4 to 6 inches of growth. Harvest the leaves before the plant flowers for the best flavor. Use scissors or shears to trim the savory, and avoid removing more than one-third of the plant at a time to ensure continued growth.
Culinary/ Uses
Summer savory is great when used in dishes, such as salads, stews and roasts.
