Summer Savory is a Herb....

If you follow the link here: SUMMER SAVORY, you can purchase it through Amazon. It is only $1.39 for a 1 oz. bag.

Good Luck! Gina

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Summer Savory
by Nancy L. Nelson, August 1999

Summer savory-what a great name for this leafy herb, with its bright, pungent flavor reminiscent of dill and a dash of thyme. It's a perfect foil to the sweetness of the new potatoes and fresh green beans we'll soon harvest.

And savory grows so well around here. This year's crop will set seed for the next crop in the stones around your garden. But I'll bet it's not growing in your garden now and I'll wager you haven't used in the stewpot lately. Actually, you've probably never grown it, since local nurseries have given up selling it. "Nobody buys it," they report, and grocery stores only occasionally stock it.

Summer savory hasn't always had such a low profile. In another time and civilization, it had a decidedly more useful reputation, and a different name. The Romans called it "satureja," a name which, according to most herbalists, was derived the name for satyrs-those lascivious half men-half goats, who lived in forests filled with the herb. That led to the long-standing belief that summer savory, or Satureja hortensis, was an aphrodisiac. (Another variety of savory, Satureja montana, or winter savory, was believed to dampen the sexual appetite. You may draw your own conclusions as to why summer savory is the enduring favorite.)

At that same time, Roman cooks depended on savory for a peppery flavor that combined well with oregano and thyme, which they also used. The Roman palate was fond of strong flavors, including spicy, sweet, and salty, and savory's strong flavor made it popular. Roman recipes that use summer savory include mussels steamed in a broth flavored with leeks, cumin, a sweet grape syrup and wine, and chicken baked with wine, leeks, dill, coriander, pepper and savory. It was also used to flavor vinegar for cooking.

Modern use of savory takes advantage of its pungency by using it with beans, both fresh and dry. In German cooking, the herb is called "Bohnenkraut," which translates as 'bean herb,' an appropriate name since German recipes often use it with beans.

In France, savory is a traditional ingredient in the mixture known as 'herbes de Provence', which also uses some combination of dried thyme, rosemary, marjoram, oregano, lavender flowers, sage, basil or fennel seed.

Generally, savory goes well with cooked vegetable salads, tomato dishes, marinades, and fish, especially trout. I like to think of it as a robust alternative to dill and have enjoyed it in sour cream-based vegetable dips.

Growing your own savory is easily done, if you can find the seed. It will probably be difficult to find locally, but is certainly found in seed catalogues that emphasize herbs. Once you have the seed, sow it directly in a sunny spot for a hardy annual. One local gardener found her crop last year seeded an abundant crop for this year.

Like most leafy herbs, fresh savory is better than dried. Use it with vegetables and salads. It is also said to be a good complement for mushrooms.