Savory

Grade 1A garden product from Germany. Savory (Satureja spp.) is an aromatic herb of the Lamiaceae family with a thyme-like, peppery profile and a hint of caraway/anise. It’s classic with beans, but also brilliant in dressings, herb butter and potato dishes.

• Botany: Satureja hortensis (summer savory) or S. montana (winter savory) • Family: Lamiaceae
• Part used: leaves/tips, dried and cut
• Profile: herbal, warm, peppery; reminiscent of thyme
• Best for: beans & legumes, dressings, herb butter, potatoes, cabbage, grilled veg

Aroma & Taste

Herbaceous and savory with gentle heat. Summer savory is softer and greener; winter savory is woodier and more robust—dose accordingly.

Culinary Uses

• Beans & lentils: add early to simmering pots to season and balance richness.
• Dressings & marinades: whisk into vinaigrettes with lemon and mustard.
• Herb butter & spreads: fold into softened butter or fresh cheese.
• Vegetables: sprinkle over potatoes, carrots or cabbage before roasting.
• Blends: combine with marjoram, oregano, and rosemary for Mediterranean rubs.

How to Use

• Bloom in fat: warm briefly in olive oil/butter (10–20 s) to release aroma.
• Timing: add early in stews/beans; finish with a pinch for fresh top notes.
• Fresh ↔ dried guide: about 1 tsp dried ≈ 1 Tbsp fresh.
• Crush to release: rub dried leaves between fingers just before adding.

Dosage & Kitchen Ratios

• Beans/stews: 1–2 tsp dried per 1 l (4 cups) base.
• Dressings: 1/2–1 tsp per 250 ml (1 cup) vinaigrette.
• Herb butter: 1–2 tsp per 100 g butter.
• Roasted veg: 1 tsp per 500 g (1.1 lb) vegetables.

Pairings

Garlic, onion, lemon zest/juice, black pepper, thyme, rosemary, marjoram; beans, lentils, potatoes, carrots, cabbage and grilled meats.

Ingredients & Allergens

Ingredients: Savory leaves (Satureja spp.), dried and cut.

Allergens: none mandatory in EN labeling for this single ingredient.

Storage & Shelf Life

Store airtight, cool, dry and away from light. Best aroma within 12–18 months. Reseal promptly after use.

Substitutes & Notes

Closest swaps: thyme (milder) or a pinch of marjoram + caraway for a similar direction. Winter savory is stronger—start with less.

FAQ

Is savory the same as thyme?
No—similar direction, but savory is pepperier and slightly sharper.

Which type is in this product?
Typically summer savory for its softer, greener profile; intensity may vary by harvest.

When should I add it to beans?
Early in cooking for depth; add a final pinch off-heat to brighten aroma.

Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Email: info(at)orlandosidee.de