When I first started to research this past few weeks about savory I was not that enthused. Every year a regional herbal enthusiast group in Florida picks an herb of the year based on herbs that are both medicinal and culinary. This year savory was chosen. While generally it is considered an herb to support digestion is is not commonly used medicinally today but rather is focused on as a culinary herb.
Savory is one of the famous herbs in Herbes de Provence. This very common blend of herbs originated in southeastern France, in a region called Provence. It commonly includes herbs such as savory, rosemary, thyme, sage, marjoram, oregano, and sometimes even lavender leaves. All of these herbs are excellent digestive stimulants and are all very aromatic and flavorful herbs. They are usually added to foods during cooking so that the flavors can infuse into the foods rather than at the end.
There are two common varieties of savory grown. Summer savory is an annual plant, meaning you have to plant the seeds every year. Winter savory is a perennial plant, coming back year after year. They can be used interchangeably in food and it is just up to you if you want savory every year in your garden or not.
Savory alone is often added to chicken or other poultry as a seasoning and in a vegetarian dish, commonly to season mushrooms. Here are a few links to tasty savory dishes.
Jillian Carnrick, founder and manager of The Dancing Herbalist, has a Masters of Science Degree in Herbal Medicine, practices as a nutritionist, and is a Certified Personal Trainer and Exercise Is Medicine Professional through the American College of Sports Medicine. Join her for live classes and The Dancing Herbalist’s home herbalist courses online for more learning opportunities.