Description
Savory is the dried leaves of the herb Satureja hortensis. The brownish-green leaves are fragrantly aromatic, resembling that of Thyme. It is commonly called summer or garden savory.

Uses
Savory blends well with other herbs. Used in vegetables, beans, lentils, bouquet garni, eggs, stuffings, condiments, hamburger, gravy, soup mixes, and in spice blends, of the Mediterranean such as herbes de Provence.

Origins
The major producers of Savory are France and the Balkan States. The Yugoslavian variety is recognized as the premier grade.

Folklore
Savory, with its peppery flavor, was known to the Romans before the first lots of true pepper were imported from India. In the first century B.C., Virgil grew savory as ambrosia for his bees, believing that it made their honey taste better. In the Middle Ages, savory was used as a flavoring for cakes, pies, and puddings.

Whole Savory Leaves


Ground Savory
















Color

Brownish-green

 






Flavor & Aroma

Aromatic, slightly sharp

 






Sensory Profile

As its name suggests, Savory has an aromatic, piquant flavor and a fragrant aroma. It is characterized by minty, green and medicinal notes. It is warming to taste.