Savory is an aromatic herb belonging to the mint family (Lamiaceae) that has been used in cooking and traditional medicine for centuries. There are two main varieties of savory: summer savory (Satureja hortensis) and winter savory (Satureja montana). Both types share a similar peppery, earthy flavor with hints of thyme and mint, though winter savory has a more robust and slightly bitter taste, while summer savory is milder and more delicate.
Savory is an essential ingredient in many cuisines, particularly in Mediterranean and Eastern European cooking. Its sharp, peppery taste adds depth to a variety of dishes, and it is often compared to thyme, though it has a more pronounced spiciness. Summer savory is more commonly used for seasoning lighter dishes such as vegetables, poultry, fish, and soups. Its delicate flavor complements green beans, peas, and lentils, making it a staple herb in many vegetarian recipes. It is also a popular addition to herb blends like herbes de Provence and can be found in stuffing, sauces, and marinades.
Winter savory, being heartier and more intense, is typically used in heavier dishes such as stews, sausages, and roasted meats. Its stronger flavor holds up well during long cooking times, making it a favorite for slow-cooked recipes. Both varieties of savory can be used fresh or dried, although dried savory tends to have a more concentrated flavor.