Savory

Savory is a versatile herb used to flavor a variety of dishes, including beans, meats, soups, and stews, often adding a peppery, thyme-like taste. It can be used fresh or dried and is especially known for pairing well with pulses, making it a "bean herb". Savory is also a key ingredient in stuffing and is excellent with eggs, roasted vegetables, and sausages.  

Culinary uses

Beans and pulses:

Savory is a classic pairing for beans, lentils, and peas, with its flavor holding up well in slow-cooked dishes. 

Meat and fish:

Use it to season roasted or grilled meats, fish, and sausages. Winter savory, which has a stronger flavor, is a good choice for game meats. 

Soups and stews:

Savory adds a robust flavor to soups and stews, and you can even add sprigs while cooking and remove them before serving. 

Vegetables:

It's great with roasted potatoes or other roasted vegetables, and it enhances the flavor of green beans. 

Stuffing:

Many stuffing recipes call for savory, often alongside sage, to provide a perfect flavor combination. 

Eggs:

Finely chop and cook with scrambled eggs to add a minty, peppery note. 

Tips for using savory

Dried or fresh:

Both fresh and dried forms can be used. Fresh is great for adding at the end of cooking, while dried can be added to oils for sauteing or infused into vinegars. 

For flavor extraction:

Infuse dried savory into oil or vinegar to create flavorful dressings, sauces, and marinades. 

As a salt substitute:

Because of its robust flavor, savory can be used to add taste without adding as much salt.