Za'atar (Wild Thyme)

What Is Savory?

Savory (Satureja hortensis and its relatives) is a culinary herb with a sharp, peppery aroma reminiscent of thyme and marjoram; in some regions it's also called "thyme herb" or "geven." It's known for its thin, long leaves and intense scent.

It has summer and winter varieties; summer savory is milder, winter savory sharper. Used fresh or dried, it's especially favored for adding depth to legume, meat, and vegetable dishes.

Nutritional Values of Savory

As a spice-herb, savory is used in such small amounts that it does not provide a significant energy or nutrient contribution per portion. Its value lies in the aroma it adds to a dish; for this reason, the nutrition table has been kept simple.

What Are the Benefits of Savory?

Savory is primarily a flavoring herb; like aromatic herbs in general, it adds aroma to dishes when used in small amounts.

This information is general; savory is a food, not a substitute for medical treatment.

How to Choose Savory?

Fresh savory should be crisp, vivid green, and have a sharp scent. Dried savory should have a dark green color and a strong scent; a faded color and weak scent indicate stale spice.

• Fresh savory should be crisp, vivid green, and sharp-scented
• Dried savory should have a vivid color and strong scent
• A faded color and weak scent are undesirable

How Should Savory Be Stored?

Fresh savory is stored wrapped in a damp cloth in the refrigerator for a few days; the dried form is kept in a closed jar in a cool, dark place for a long time. Light and moisture reduce its aroma.

Using Savory in the Kitchen

Savory is used most often in legumes like dried beans, lentils, and chickpeas; it's also used in meat, chicken, and vegetable dishes, as well as pickles. Its sharp aroma makes heavy-to-digest dishes feel lighter, and gives a distinct taste even in small amounts.

When Is Savory Added?

Dried savory is added at the start of cooking so it can release its aroma; fresh savory, on the other hand, is added more towards the end of cooking.

Frequently Asked Questions

Are savory and thyme the same?

They're related and similar in aroma but not the same plant; savory is sharper and more peppery than thyme.

Why is savory used with legumes?

Its sharp aroma balances the earthy taste of legumes, which is why it's traditionally suited to bean and lentil dishes.

What is the difference between summer and winter savory?

Summer savory is milder and more delicate, winter savory sharper and woodier in aroma; the amount used is adjusted accordingly.