The most well-known
Savory is Summer Savory (Satureja hortensis), a warm-weather
annual that is best directly seeded into its permanent location. We
prefer the durability and ease of perennials, or in this case,
Winter Savory. It is an herbal mystery why
Winter Savory is relatively unknown when for hundreds of years
both Winter and Summer Savory have been grown and used, virtually side
by side. Both have strong spicy flavor.
Winter Savory is a one-foot, dark green,
semi-woody, herbaceous perennial that is hardy in zones 5 to 11. Easy
to grow, it makes an attractive border plant for any culinary herb garden. Plant
where it can get about six hours of sun a day in soil that drains well.
The longer these stems grow,
the woodier they get. If left on the plant, they reach about 12 inches long and
produce clouds of small white flowers. While attractive, this elongated flower
branch is not very tasty. Supple sprigs that push up from the ground and new
side shoots off the older woody stems are perfect for fresh or dried use. Older
leaves along the arching woody branches should be left behind; they have more
chance of unsightly damage from insects and weather and can become a bit like
shoe leather. Removing old branches back to the ground a couple of times a
year keeps the plant clean and open to the sun and air, and produces more lush
Winter Savory is a great mixing
herb. It blends well with different culinary oreganos, thymes and basils
and can be added to meat, poultry or fish. Its small
leaves are the perfect compliment to herb cheeses or as last-minute additions to sautés.
Even though it has a strong flavor when fresh, it does not hold up well to prolonged
stewing. Famous for making its mark on beans, dried Savory also perks up
stuffings and can be mixed with Sage, Thyme, and Bay. Add to ground Turkey or
Pork with Fennel Seed, Cayenne Pepper, and Thyme. Or, add a pinch to Chicken
Salad (see below) or hearty soup. There are very few dishes that a little Winter
Savory won't make better.
(featuring fresh herbs from your
For use on Meat or Game:
21/2 Cups Red Wine
3/4 Cup Red Wine Vinegar
1 Small Onion or Several Shallots, chopped
2 Carrots, diced
1 Stalk Celery, chopped
2 Cloves Garlic, sliced
2 Fresh Greek Bay Leaves, broken into pieces
2 Teaspoons each Fresh Thyme, Oregano
and Winter Savory,
Allow meat to marinate overnight or about 12 hours.
use on Chicken, exchange the red wine for white wine and the red wine
vinegar for white wine vinegar. Change the herbs to French Tarragon, Lemon
Thyme or Rosemary or any combination of those. For Pork, add fresh
mint to the White Wine Marinade.
For Fish, use lemon juice and the Winter Savory chopped fine.
1/4 c. chicken broth
3/4 c. mayonnaise
1 tsp. fresh finely minced Winter Savory
2 1/2 c. cooked diced chicken
1 1/2 c. diced celery
1/4 c. chopped pecans
1/4 c. sliced stuffed olives
3/4 tsp. salt
2 c. cooled pasta
1 c. frozen peas
Gradually add broth to dressing - blend well. Add Winter Savory and a dash of curry powder. Toss together chicken, celery, pecans, olives, salt and pepper, pasta and peas. Add dressing and mix. Blend lightly. Serve with tomatoes and lettuce.
(works well with chicken too!)
12 slices bread, cubed*
2 c. raisins
1/4 lb. butter, melted
1 med. onion, chopped
1 1/2 c. Burgundy wine
1 tbsp. dried Winter Savory
Salt and pepper
Moisten cubed bread with wine. Add all remaining ingredients; mix well and stuff prepared turkey. This is enough for a 10-12 pound turkey. Turkey can be basted with more melted
butter and Burgundy wine (combined) which will make a delicious tasting gravy.
*Use stale or stuffing bread.