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Savory is Steady and Flavorful

Winter savory is a somewhat overlooked herb that is not as well known as summer savory in the culinary world. As its name suggests, savory is a richly flavored herb that is described as both peppery and pungent. Some might say it resembles a mix of oregano, thyme and marjoram. The most common varieties of savory are the aforementioned summer savory which is a faster-growing, tender-leafed annual related to the mint family, and winter savory which is related to the rosemary and thyme family and is a heartier perennial.

Savory originated in the Mediterranean and its earliest uses date back to Roman times where it had both culinary and medicinal importance. Because savory is so flavorful, the Romans were said to infuse vinegar with savory and use it like we use salt and pepper today. They also often used it as an aphrodisiac. The French followed suit by hailing it as a necessary ingredient for love. A famous French herbalist prescribed it for couples who wanted to re-ignite their sex lives. After the Romans brought it to Britain it was used mainly as poultry seasoning until the colonists brought it to North America as a digestive aid.

Winter savory grows as a semi-woody bush that will be about one foot tall and can maintain its dark green leaves and small, pink and white flowers through the winter.

The medicinal uses of savory vary from being an all around digestive tonic to an antiseptic for bee and wasp stings, and it can also be used for asthma and carminative uses.

Everyone has probably had savory in stuffing on Thanksgiving Day. In obvious ways, one may find that winter savory is hardier and is best in long cooking stews. The small leaves are great for herb cheeses. Generally, savory can be found in herb mixes that flavor fowl, beef, fish, and pizza. Savory is very popular with beans and legumes because it aids in digestion. In fact, the German’s tout savory as the bean’s herb.