The Flavorful Journey of Growing Savory: A Guide to Cultivating and Using This Herb

If you’re a fan of Mediterranean or Middle Eastern cuisine, you must have come across savory. This aromatic herb with a slightly peppery taste is a staple in many dishes, from meat stews to soups and salads. But did you know that growing savory is relatively easy, even for novice gardeners?

Getting to Know Savory

Savory, scientifically known as Satureja spp., is a small perennial herb that belongs to the mint family. There are two main types of savory used for culinary purposes - summer savory (Satureja hortensis) and winter savory (Satureja montana). Both types have similar flavors, but winter savory has a stronger, more pungent taste and aroma.

Originally from southeastern Europe and western Asia, savory has been used for its medicinal properties since ancient times. In fact, it was considered a natural remedy for indigestion, sore throat, coughs, and other respiratory problems. Today, savory is mostly grown for its culinary uses, but it still retains some of its medicinal properties.

Planting and Caring for Savory

Growing savory is relatively easy, and it can be done in pots or in your garden if you have well-draining soil and full sun exposure. Here are the steps to follow:

Step 1: Choose the Right Location

If you’re planting savory in pots, make sure they have drainage holes and use a good quality potting mix. For outdoor planting, choose a spot that gets at least six hours of sunlight per day and has well-draining soil. Avoid areas with heavy foot traffic or where water tends to accumulate.

Step 2: Plant the Seeds

You can start savory seeds indoors four to six weeks before the last spring frost, or you can sow them directly in the ground when the soil temperature reaches around 60°F (15°C). Plant the seeds about ¼ inch deep and 6 inches apart. Water regularly, but don’t overwater as this can lead to root rot.

Step 3: Care for Your Savory Plants

Once your savory plants have germinated, thin them to 12 inches apart to allow proper air circulation. Water regularly, but don’t let the soil dry out completely. Fertilize once a month with a balanced fertilizer. Prune the plants regularly to encourage bushy growth and prevent legginess.

Using Savory in the Kitchen

Savory has a distinct flavor that pairs well with a variety of foods. Here are some ways to use fresh or dried savory:

As a Meat Seasoning

Savory’s slightly floral and peppery flavor makes it an excellent seasoning for meat dishes. Use it to flavor lamb, beef, pork, or poultry. You can sprinkle it on the meat before cooking, or add it to marinades or rubs.

In Soups and Stews

Savory adds depth and complexity to soups and stews, especially those made with beans or lentils. It pairs well with vegetables like carrots, potatoes, and onions. Add it towards the end of the cooking process to preserve its flavor.

In Salads and Dressings

Chopped fresh savory leaves can add a burst of flavor to salads, especially those made with hearty greens like kale or spinach. You can also use savory in vinaigrettes or creamy dressings.

Harvesting and Storing Savory

You can harvest savory leaves throughout the growing season, starting from when the plant reaches 6-8 inches tall. Pinch off the leaves or cut the stems with scissors. You can use fresh savory immediately, or dry it for later use.

To dry savory, tie the stems together and hang them upside down in a well-ventilated area away from direct sunlight. Once the leaves are crispy and crumble easily, store them in an airtight container in a cool, dark place. Dried savory can last up to a year.

Fresh savory leaves

Growing and using savory is a rewarding experience that will add a new dimension to your cooking. Whether you’re a seasoned chef or just starting, savory is a versatile herb that will elevate your dishes to new heights. So why not try growing savory today?

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