Herb
Savory
Savory is a peppery herb in two main culinary forms: summer savory (Satureja hortensis), an annual with milder leaves, and winter savory (Satureja montana), a woody perennial that is stronger and more resinous. Both season beans, sausages, stuffings, and stews. Summer savory is classic with broad beans in European cookery; winter savory stands up to long braises. Dried savory keeps well and is often blended into herbes de Provence styles.
Also known as: Sarriette, Bohnenkraut, Santoreggia
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A sample of named types with their own origin and culinary profiles.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.85 g
- Saturated Fat 0.2 g
- Trans Fat 0 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.4 g
- Cholesterol 0 mg
- Sodium 26.7 mg
- Salt 0.05 g
- Total Carbohydrate 6.61 g
- Dietary Fibre 4.3 g
- Total Sugars 1 g
- Complex / starch 0.96 g
- Protein 2.84 g
- Water 83.7 g
- Energy 37.9 kcal
- Water 83.7 g
- Carbohydrates 6.61 g
- Sugars 1 g
- Monosaccharides 0.7 g
- Disaccharides 0.3 g
- Starch 0.96 g
- Amylose 0.24 g
- Amylopectin 0.72 g
- Digestible Starch 0.82 g
- Resistant Starch 0.1 g
- Fibre 4.3 g
- Soluble Fibre 1.51 g
- Insoluble Fibre 2.8 g
- Protein 2.84 g
- Plant Protein 2.7 g
- Fat 0.85 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.4 g
- Vitamins 466 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 0.86 mg
- Vitamin B5 — Pantothenic Acid 0.34 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 94.1 µg
- Vitamin C 2 mg
- Vitamin E 2.31 mg
- Vitamin K 344 µg
- Minerals 253 mg
- Major Minerals 247 mg
- Trace Minerals 5.9 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 0.86 · vitamin-b5-pantothenic-acid: 0.34 · vitamin-b6: 0.17 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 94.1 · vitamin-e: 2.31 · vitamin-k: 344.3 ·
Minerals
Sodium: 26.74 · Potassium: 180 · Calcium: 40 · Iron: 0.5 · Zinc: 0.4 · Iodine: 5 ·
Fresh herbs are aromatic leaves—modest macros, concentrated micronutrients and polyphenols per gram dry.
History
Savory was used in classical Roman cookery for its peppery leaves before black pepper was common.
Monastic gardens across Europe grew summer and winter savory as staple seasoning herbs.
French and German bean and sausage cookery made savory a defining pulse aromatic.
Dried savory entered commercial herb blends while remaining a specialty fresh herb.