Savory is an aromatic herb belonging to the genus Satureja, which is part of the mint family, Lamiaceae. Ancient Romans and Greeks utilized this herb for both culinary and traditional medicinal purposes over 2,000 years ago. Historically, savory was a prominent spice in Europe before the widespread availability of black pepper, often lending its peppery flavor to dishes. Compounds like thymol and carvacrol contribute to its antiseptic and digestive properties.
The Two Primary Species of Savory
The common name “savory” refers to two distinct species, which resolves the ambiguity of whether the herb is a perennial. Winter Savory (Satureja montana) is a true perennial or semi-evergreen subshrub. This plant is characterized by dark green, stiff leaves and develops woody stems, allowing it to survive winter in many temperate zones. Winter Savory is hardy, thriving in USDA zones 4 to 11.
Conversely, Summer Savory (Satureja hortensis) is an annual plant that completes its life cycle within a single growing season. It has a softer, less woody growth habit with slender, bronze-green foliage. This summer counterpart is frost-tender and dies back with the first freeze.
Cultivating Summer and Winter Savory
The differing life cycles of the two species dictate unique approaches to cultivation. Summer Savory is best grown from seed sown directly into the garden after the last spring frost has passed. This annual variety prefers well-drained, loamy soil and requires consistent watering during hot summer months. To ensure a continuous harvest of tender leaves, gardeners often employ succession planting, sowing new seeds every few weeks until mid-summer.
Winter Savory, as a perennial, requires a more permanent placement in the garden, ideally in light, sandy soil with at least six hours of sun daily. Because its stems become woody, this species benefits from regular pruning, which encourages the growth of new, flavorful shoots. Gardeners should avoid cutting the plant back severely in the fall, as the dormant, woody stems protect the root crown through the winter, allowing new growth to emerge reliably in the spring. This perennial plant can also be propagated from cuttings.
Flavor Profiles and Culinary Application
The taste of Summer and Winter Savory is similar but differs in intensity, which affects their suitability for various dishes. Summer Savory is generally milder and sweeter, possessing delicate notes that resemble a blend of oregano and thyme. This subtle flavor profile makes it popular for use in fresh dishes, salads, eggs, and as an ingredient in the French herb blend Herbes de Provence. It is also traditionally used with beans and other legumes, where it is believed to aid in digestion.
Winter Savory presents a stronger, more pungent taste, often described as peppery and robust with a pine-like or resinous quality. This intensity is due to a higher concentration of compounds like thymol. The hardy flavor holds up well to longer cooking times and is preferred for seasoning heavy meats like game, lamb, or pork, and is traditionally used in making sausages and stuffings.