Winter Savory

Savory has been a culinary staple since ancient times, appreciated for its aromatic and flavor-enhancing properties. It's believed to have originated in the Mediterranean region, where it was not only used in cooking but also valued for its supposed medicinal qualities. Historical records suggest that the Romans were particularly fond of savory, utilizing it in a variety of dishes and sauces to add a peppery zest. As it spread across Europe, different cultures adapted its use, incorporating savory into traditional recipes that are still popular today.

In France, savory became a crucial component of the renowned Herbes de Provence, a blend that encapsulates the essence of French countryside cooking. Meanwhile, in England and Germany, it was commonly used in sausage and bean dishes.

We adore savory for its robust flavor that stands out yet doesn't overpower. It's our go-to herb for giving a European flair to any dish, especially during the grilling season when its peppery notes can really shine through on grilled meats and vegetables. Whether we're whipping up a simple marinade or a complex stew, savory adds that perfect pinch of zest that makes every bite more interesting.

Its peppery, thyme-like notes are perfect for adding depth to marinades, grilled meats, or roasted vegetables. For a twist, try incorporating savory into bread doughs or homemade crackers for a surprising burst of herbal goodness that pairs well with cheese or charcuterie. Its versatility makes it an essential herb for experimenting with different flavor profiles in the kitchen.