Savory

Common Name

Because the herb savory has the ability to enhance many foods with a bold peppery taste that is highly aromatic but not sweet, the very word 'savory' is now used to categorize almost any food that isn't sweet.

The herb savory has been cultivated for more than 2,000 years and was Europe's mainstay 'pepper' until black peppercorns were introduced by Christopher Columbus.

The Romans can be credited with introducing savory to England - where it became immensely popular - and also with giving savory its name. According to legend, Pliny the Elder called the herb "satureja" after satyrs (half-man, half-goat). Satyrs are said to have an unquenchable sex drive, which many attributed to the meadows of savory where they lived. From this legend savory became known as an aphrodisiac. Summer savory is said to increase one's sexual appetite, while winter is supposed to suppress it.

In the Americas, savory was known for its healing properties and savory tea was consumed by colonists. Savory tea was so popular on the West Coast that San Francisco's original name was actually Yerba Buena, meaning "good herb" in reference to the abundance of savory that grew there.

A member of the mint family, savory has a strong aroma and peppery taste reminiscent of thyme. Summer savory will grow to heights of one and one-half feet, while winter savory will reach no more than 15 inches. However, winter savory is coarser and more flavorful than summer savory, and has a slightly stronger aroma.

Purported Medicinal Qualities*

Often paired with beans, savory does more than just enhance the flavor of legumes. It will aid digestion and relieve the many discomforts associated with bean consumption. Today, savory essential oil is found in soap and hand cream because of its anti-septic and mild antibacterial properties. Tea made from savory is said to provide relief from sore throats and help clear bronchial and nasal passage. Topically, savory can be applied to bee stings and other skin irritations.

Historically, savory has been used to:

• Aid digestion
• Relive congestion
• Sooth sore throats
• Reduce skin irritation and soothe insect bites
• As an anti-bacterial
• As an antiseptic
• Reduce cough symptoms

*Always check with your healthcare provider before consuming, inhaling or otherwise ingesting any non-prescription or prescription natural or homeopathic substance or pharmaceutical. ChefatHand.com is not recommending, suggesting, inferring or otherwise endorsing the use of any herb or spice as a medication.

Culinary/Suggested Use

Both varieties of savory can be added fresh or dried to food, and pair especially well with vegetables and legumes. Summer savory is the milder of the two and will not last as long fresh as winter savory. Winter savory is far more aromatic and much coarser, requiring longer cooking times to soften it up. Fresh savory can be stored in the refrigerator for up to five days and dried savory should be kept in a cool, dark place.  Food for thought:

• Add summer savory leaves to green salads
• Add winter savory to soups, stews, stocks and stuffing
• Add winter savory to beans or any legume dish
• Add summer savory to cold bean salad
• Add summer savory to hot and cold soups
• Sprinkle fresh or dried summer savory on pizza before baking
• Preserve fresh summer savory in vinegar
• Roast meat, poultry or fish with chopped fresh or dried winter savory
• Sprinkle chopped fresh summer savory leaves over eggs
• Add summer or winter savory to sauces, marinades or dressings

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