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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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.