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Every dish you make with summer savory will find your family savoring a flavor similar to dill with a hint of thyme. The delicate spice of summer savory has made it a favorite in kitchens, especially when teamed with early crops of green beans and new potatoes. An easy-growing herb, summer savory thrives in typical well-drained garden soil, starting quickly from seed. Regular harvesting encourages new growth and yields bushy plants. Summer savory foliage is fine textured, pairing nicely with the broader leaves of bush beans, beets, basil, or Swiss chard. Dried savory shines when combined with rosemary, thyme, lavender, and bay leaf, the basic foundation for Herbes de Provence, to which other herbs, such as marjoram, basil, and fennel are added.
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how to grow Savory
Gather leaves as needed throughout the growing season to sprinkle on salads or garnish dishes. Just before plants bloom, cut entire stems (with flower buds). Air dry stems by spreading on screens or by bundling a few stems and hanging them upside down in a dark place with good air circulation. When leaves dry completely, strip them from stems and store in airtight containers. Chop dried leaves before using.
Another option to preserve summer savory's fresh flavor is to stuff the leaves into a jar with vinegar. Use this seasoned vinegar as a marinade base for meats, such as ribs, chicken, and fish. Chopped fresh savory perks up steamed or roasted vegetables, and it also blends nicely with sour cream to create a fresh dip.