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SAVORY (SUMMER & WINTER)
Savory has a peppery, thyme-like flavour with a hint of pine. It's perfect in bean dishes, stuffings, roasted meats, and stews.
Member of the mint family (Lamiaceae), related to thyme, rosemary, and oregano.
Summer savory is the milder, more delicate of the two, traditionally paired with beans and pulses (it's sometimes called the 'bean herb'). Winter savory is more robust and pungent, better suited to slow-cooked dishes and hearty stews. Both are rich in antioxidants and traditionally used to support digestion.
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HOW TO STORE YOUR SAVORY
Storage: Keep fresh in the fridge, wrapped loosely in a damp paper towel or standing in a glass of water, for up to a week.
Drying: Hang small bunches upside down in a warm, dry spot out of direct sunlight; both summer and winter savory dry well and hold their flavour, though winter savory keeps a slightly stronger bite once dried.
Freezing: Chop leaves and freeze in ice cube trays with a little water or olive oil; good for adding to slow-cooked dishes later.