Often overshadowed by its more famous relatives like thyme or rosemary, winter savory (Satureja montana) is a hardy, perennial herb that deserves a prominent spot in your kitchen garden and culinary repertoire. Unlike its delicate annual cousin, summer savory, winter savory packs a more intense, peppery punch with distinct pine-like undertones. It’s a robust flavour that holds up well to cooking, making it incredibly versatile. If you’re unfamiliar with this delightful herb, or simply looking for new ways to incorporate it into your meals, you’ve come to the right place. Getting started with winter savory is surprisingly simple, and its unique taste can elevate many everyday dishes.
First things first, let’s talk about that flavour. Imagine a blend of thyme and mint, but with a sharper, peppery kick. It’s warming, pungent, and aromatic. Because it’s quite potent, especially compared to summer savory, a little often goes a long way. This is particularly true for the fresh leaves. Dried winter savory retains its flavour remarkably well, though it mellows slightly, becoming earthier. It’s native to the warm temperate regions of southern Europe, the Mediterranean, and Africa, thriving in sunny spots with well-drained soil. If you have a sunny windowsill or a patch of garden, it’s incredibly easy to grow, providing fresh leaves almost year-round in milder climates.
Getting Started: Simple Savory Infusions
One of the easiest ways to capture the essence of winter savory is through infusions. This allows you to add its distinctive flavour to dishes subtly and consistently.
Savory Infused Oil
Creating an infused oil is straightforward. Gently wash and thoroughly dry several sprigs of fresh winter savory – ensuring they are completely dry is crucial to prevent spoilage. Place the sprigs into a clean, dry glass bottle or jar. Pour a good quality olive oil (or another neutral oil like grapeseed) over the herbs until they are fully submerged. Seal the container tightly and leave it in a cool, dark place for about two weeks, giving it a gentle shake every couple of days. After two weeks, taste the oil. If you desire a stronger flavour, leave it longer. Once satisfied, you can strain out the herbs or leave them in for visual appeal. Use this aromatic oil in salad dressings, for drizzling over roasted vegetables, pasta, or grilled fish, or simply as a dip for crusty bread.
Savory Infused Vinegar
Similar to oil, infusing vinegar is simple. Use white wine vinegar or apple cider vinegar as a base. Add clean, dry sprigs of winter savory to a jar, pour over the vinegar, seal, and let it steep in a cool, dark place for two to four weeks. Again, shake occasionally and taste periodically. Strain out the herbs before using. This savory-infused vinegar adds a fantastic zip to vinaigrettes, marinades, and sauces. It’s also great for deglazing pans after searing meat.
Everyday Cooking with Winter Savory
Beyond infusions, winter savory shines when used directly in cooking. Its robust nature means it pairs beautifully with hearty ingredients and longer cooking times.
The Classic Bean Companion
Winter savory has earned the nickname “the bean herb” for a reason. Its pungent, peppery flavour cuts through the richness of beans and lentils beautifully, adding depth and complexity. Whether you’re making a classic French cassoulet, a simple lentil soup, a pot of baked beans, or even just boiling green beans, adding a sprig or two of winter savory during cooking makes a world of difference. Add it early on in slow-cooked bean dishes to allow its flavour to meld completely. For quicker dishes like steamed green beans, add chopped fresh savory towards the end or toss the cooked beans with savory-infused butter.
Verified Use: Winter savory is famously known as the ‘bean herb’ in many culinary circles. Its traditional use involves adding it to bean and lentil dishes during the cooking process. This practice stems from its ability to complement and enhance the earthy flavours of legumes. It’s a time-honoured pairing valued purely for its contribution to the taste profile of hearty dishes.
Roasting Magic
Toss whole sprigs of winter savory with root vegetables like potatoes, carrots, parsnips, and onions before roasting. The heat releases its aromatic oils, infusing the vegetables with a wonderful peppery warmth. It’s also fantastic with roasted poultry. Tuck a few sprigs inside the cavity of a chicken or turkey, or place them directly on top during the last 30 minutes of roasting. Pork and lamb also benefit hugely from its flavour – try adding it to a marinade or simply scattering leaves over a roast.
Soups, Stews, and Slow Cooking
Winter savory is a natural fit for slow-cooked dishes. Add a sprig or two (or about half a teaspoon of dried savory per quart of liquid) to beef stews, hearty vegetable soups, mushroom ragouts, or chicken and dumplings. Its flavour deepens and mellows over time, integrating seamlessly with the other ingredients. Remember to remove the woody sprigs before serving if using them whole.
Herb Butters and Spreads
Compound butters are an easy way to add instant flavour. Finely chop fresh winter savory leaves and mix them into softened butter along with a pinch of salt and perhaps some black pepper or garlic powder. Roll the butter into a log using parchment paper, chill until firm, and then slice off rounds as needed. This savory butter is incredible melted over grilled steak, corn on the cob, steamed vegetables, or simply spread on warm bread.
Marinades and Rubs
Chopped fresh or crumbled dried winter savory is an excellent addition to marinades and dry rubs for meat, poultry, and even firm tofu. Combine it with other complementary herbs like thyme and rosemary, garlic, salt, pepper, and a little olive oil for a simple yet effective marinade. For a dry rub, mix dried savory with paprika, garlic powder, onion powder, salt, and pepper.
Beyond the Basics: Getting Creative
Egg Dishes
Don’t hesitate to add finely minced fresh winter savory to egg preparations. A small amount sprinkled into scrambled eggs, folded into an omelet, or mixed into the batter for a savory frittata or quiche adds an unexpected and pleasant herbal note.
Stuffings and Dressings
Its flavour profile makes winter savory a great candidate for inclusion in stuffings for poultry or pork, especially those containing sausage, mushrooms, or chestnuts. It pairs well with the traditional sage and thyme often found in bread-based dressings.
Simple Garnish
While potent, the fresh leaves can be used sparingly as a garnish, especially the younger, more tender leaves. Finely chop them and sprinkle over finished dishes like soups, potato salads, or creamy pasta sauces just before serving for a fresh burst of flavour and aroma.
Drying Winter Savory for Later Use
Since winter savory is a perennial, you might have an abundance. Drying it is easy and ensures you have a supply throughout the year. Harvest sprigs just before the plant flowers for the best flavour. Tie the sprigs into small bundles and hang them upside down in a warm, dry, dark, and well-ventilated area. Alternatively, lay the sprigs flat on a screen or drying rack. Once the leaves are brittle and crumble easily (usually within one to two weeks), strip them from the stems and store them in an airtight container away from light and heat. Dried winter savory typically retains good flavour for at least six months to a year.
Flavor Friends
Winter savory plays well with others. It harmonizes beautifully with:
- Herbs: Thyme, rosemary, sage, bay leaf, parsley.
- Vegetables: Beans, lentils, potatoes, carrots, parsnips, cabbage, mushrooms, tomatoes, onions, garlic.
- Meats: Pork, chicken, turkey, lamb, beef (especially in stews), sausages.
- Other: Eggs, cheese (especially goat cheese), bread.
Winter savory is a truly rewarding herb to explore. Its robust, peppery character offers a delightful alternative to more common seasonings. Start by using it sparingly, especially when fresh, to get accustomed to its strength. Whether you grow your own or find it dried, incorporating winter savory into your cooking is a simple way to add depth, aroma, and a touch of rustic European charm to your meals. Don’t let it remain the unsung hero of the herb garden – give winter savory the chance to spice up your kitchen creations.
