Savory is one of the most pungent herbs, with a hot, peppery flavour similar to thyme or marjoram. Savory is best used sparingly or in slow-cooked dishes with meat and vegetables.
Summer savory has a spicy aroma with notes of thyme, mint and marjoram while winter savory’s aroma is more assertive and penetrating with hints of sage and pine.
In addition to slow cooked meats and vegetables, savory leaves are used to flavour stuffing, bean dishes, soups, stews and pizzas and pairs particularly well with beans, beetroot, game meat, cabbage, cheese, mackerel, eel, eggs, potatoes and tomatoes. The herb is an important part of Bulgarian, Italian, German and Romanian cuisines and it part of the spice mixture Herbes de Provence. Savory combines well with basil, bay, cumin, garlic, lavender, marjoram, mint, oregano, parsley, rosemary and thyme.