Ever stumbled across summer savory in a recipe or at the market and wondered what to do with it? This lovely little herb, often overshadowed by its more famous cousins like thyme or rosemary, packs a unique and delightful punch that deserves a spot in your kitchen repertoire. It’s got a warm, peppery flavour with hints of mint and thyme, but it’s distinctly its own thing. Unlike the more pungent winter savory, the summer variety is milder, sweeter, and has finer leaves, making it incredibly versatile for fresh use during its growing season.
Historically, summer savory has a strong connection, almost a legendary one, with beans. It’s even called the ‘bean herb’ in some places! But limiting it just to legumes would be a real shame. Its approachable yet distinctive taste can elevate all sorts of dishes, often in surprising ways. Getting started with summer savory is easy, and you don’t need complicated techniques to enjoy what it offers. It’s all about letting its bright, slightly zesty character shine through.
Understanding the Flavor
Before we dive into uses, let’s really get acquainted with its taste. Imagine a blend: take the earthiness of thyme, add a gentle peppery kick reminiscent of mild black pepper, and finish with a faint whisper of minty coolness. It’s aromatic but not overpowering. This complexity means it can stand up to robust flavours but is also delicate enough not to overwhelm lighter ingredients. It’s a key component in the classic French blend ‘Herbes de Provence’, which gives you a clue about its affinity for Mediterranean-style cooking. When cooked, its flavour mellows slightly but remains distinct, adding a savoury depth rather than a sharp herbal note.
The Classic Pairing: Beans and Legumes
Okay, let’s address the elephant in the room first – beans. There’s a reason summer savory and beans are such a classic duo. The herb’s peppery notes cut through the richness of beans beautifully, adding brightness and complexity. It doesn’t just taste good with them; traditionally, it was thought to help make beans more digestible (though we’re focusing on flavour here!).
How to use it:
- Green Beans: This is perhaps the most famous application. Simply chop fresh summer savory and toss it with steamed or blanched green beans, along with a knob of butter or a drizzle of olive oil, salt, and pepper. It transforms a simple side dish. You can also add it to the cooking water.
- Dried Beans and Lentils: Add a sprig of fresh savory (or a teaspoon of dried) to the pot when cooking dried beans (like white beans, pinto beans) or lentils from scratch. It infuses the legumes with a wonderful aroma and taste. Remove the sprig before serving if using fresh.
- Bean Soups: A must-try in lentil soup, split pea soup, or any mixed bean soup. Add dried savory early in the cooking process or fresh savory towards the end.
- Baked Beans: Stir some chopped fresh or dried savory into your homemade or even canned baked beans for an unexpected layer of flavour.
Beyond the Bean: Other Simple Savory Ideas
Eggs Made Extraordinary
Summer savory is fantastic with eggs. Its peppery notes complement the richness of yolks perfectly. Finely chop some fresh leaves and stir them into scrambled eggs just before they’re done cooking. Sprinkle it over omelets or frittatas along with other fillings, or fold it into the egg mixture itself. It adds a fresh, herbal lift that’s different from the usual parsley or chives.
Perking Up Potatoes
Potatoes love summer savory. Whether you’re roasting, boiling, or mashing them, this herb adds a lovely dimension.
- Roasted Potatoes: Toss potato wedges or cubes with olive oil, salt, pepper, and a generous amount of chopped fresh or dried summer savory before roasting until golden and crispy.
- Boiled Potatoes: Add a sprig of fresh savory to the boiling water. Discard the sprig, drain the potatoes, and toss with butter and more chopped fresh savory.
- Mashed Potatoes: Stir finely chopped fresh savory into your mashed potatoes along with butter and milk/cream. It’s a subtle but noticeable improvement.
Meat and Poultry Pairings
While potent herbs like rosemary or thyme often dominate meat dishes, summer savory offers a lighter, yet still flavourful, alternative, especially for poultry and pork.
- Chicken and Turkey: Mix chopped fresh savory into stuffing for roast chicken or turkey. Add it to marinades for grilled chicken breasts or thighs. Rub dried savory under the skin before roasting. Its flavour pairs beautifully with the white meat.
- Pork: It works well with lighter pork cuts like chops or tenderloin. Add it to rubs or sprinkle over chops before pan-frying or grilling. Consider adding it to the gravy or pan sauce.
- Meatloaf and Sausages: Incorporate dried or fresh summer savory into your meatloaf mix or homemade sausage patties for a traditional, comforting flavour.
Verified Pairing: Summer savory is famously known as the ‘bean herb’ for a good reason. Its warm, peppery flavour profile uniquely complements the earthy taste of beans and lentils. This traditional pairing is celebrated not just for taste but also because the herb adds a certain brightness that cuts through the richness of legumes. Think of it as the perfect partner for everything from simple green beans to hearty bean soups.
Subtle Enhancement for Fish
For milder white fish like cod, sole, or haddock, a little summer savory can add interest without overpowering the delicate flavour. Try sprinkling chopped fresh savory over fish fillets before baking or pan-frying. It also works well infused into a simple lemon-butter sauce to drizzle over cooked fish.
Vegetable Versatility
Don’t stop at beans and potatoes! Summer savory gets along well with many other vegetables.
- Cabbage and Brussels Sprouts: Its peppery notes stand up well to cruciferous vegetables. Add chopped savory when sautéing shredded cabbage or roasting Brussels sprouts.
- Carrots and Root Vegetables: Include it when roasting carrots, parsnips, or turnips.
- Tomatoes: Add a pinch of dried savory to tomato sauces or sprinkle fresh savory over sliced tomatoes with a drizzle of olive oil.
Soups and Stews Savvy
Summer savory lends a wonderful background note to soups and stews. Add dried savory along with other dried herbs early in the cooking process for slow-simmered dishes. For fresh savory, stir it in during the last 10-15 minutes of cooking to preserve its brighter flavour. It’s particularly good in vegetable soups, chicken noodle soup, and hearty beef or lamb stews where it adds a layer of warmth.
Creating Herb Butters and Oils
This is one of the simplest and most rewarding ways to use fresh summer savory. Finely chop the leaves and mix them into softened butter. Roll it into a log using parchment paper, chill, and then slice off rounds as needed. This savory butter is amazing melted over grilled corn on the cob, steak, chicken, fish, or simply spread on warm bread.
You can also infuse oils. Gently warm some olive oil with a few sprigs of fresh summer savory (don’t let it fry). Let it cool completely, then strain. Use this infused oil in salad dressings or for drizzling over finished dishes.
Vinaigrettes and Dressings
Add a teaspoon of finely chopped fresh summer savory or half a teaspoon of dried savory to your favourite vinaigrette recipe. It pairs especially well with lemon juice or white wine vinegar based dressings. Let the dressing sit for about 15-30 minutes before using to allow the flavours to meld.
Fresh vs. Dried: Making the Choice
Like most herbs, there’s a difference between fresh and dried summer savory. Fresh savory has a brighter, more vibrant, and slightly sweeter flavour. It’s best added towards the end of cooking or used raw in salads, dressings, or herb butters. Dried summer savory has a more concentrated, intense, and slightly earthier flavour. It holds up better to longer cooking times, making it ideal for stews, soups, roasts, and bean dishes cooked from scratch. As a general rule, use about one teaspoon of dried savory for every tablespoon of fresh chopped savory called for in a recipe. Taste and adjust as needed – dried herbs can vary in potency.
Finding and Storing Summer Savory
Fresh summer savory is most readily available during the summer months, often found at farmers’ markets or in well-stocked grocery stores with large herb sections. It’s also incredibly easy to grow from seed in a pot or garden bed! To store fresh savory, wrap the stems in a slightly damp paper towel and place it in a plastic bag in the refrigerator – it should last for about a week. Dried summer savory is available year-round in the spice aisle. Store it in an airtight container in a cool, dark place like any other dried herb.
A Final Encouragement
Summer savory might not be the loudest herb in the garden, but its contribution is significant. It brings a unique warmth and complexity that’s both comforting and intriguing. Its affinity for beans is undeniable, but its uses extend far beyond that. Start simple: toss it with green beans, sprinkle it on eggs, or mix it into roasted potatoes. Once you get a taste for its distinct peppery-minty charm, you’ll find yourself reaching for it more often. Don’t be afraid to experiment – cooking is all about discovering flavours you love, and summer savory is definitely one worth discovering.
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