Savory, a member of the mint family, is a wonderfully aromatic herb with a peppery, slightly spicy flavour. This comprehensive guide will delve into everything you need to know about savory, from its rich history and various cooking applications to its impressive health benefits and ideal pairings. Whether you're a seasoned chef or a home cook, this article will equip you with the knowledge to fully appreciate and utilise this versatile herb.
1. History of Savory:
Savory, belonging to the genus Satureja, boasts a history stretching back to ancient times. Both summer savory (Satureja hortensis) and winter savory (Satureja montana) have long been used for culinary and medicinal purposes. Its origins are primarily in the Mediterranean region. Evidence suggests its use dates back to the Roman Empire, where it was used extensively in cooking and as a flavouring agent, often alongside vinegar. The Romans are credited with spreading the herb across Europe. Throughout history, savory has been valued not only for its flavour but also for its believed medicinal properties, used to aid digestion and alleviate other ailments. Over time, savory's popularity extended to other parts of the world, making it a widely used herb in various cuisines.
2. Cooking Techniques:
Savory's robust flavour lends itself well to a variety of cooking methods.
- How to Cook Savory (General Overview): Savory can be used fresh, dried, or as an oil infusion. Dried savory is added towards the beginning of cooking to release its flavours, while fresh savory is often added near the end. Be mindful of the herb’s potency; a little goes a long way.
- How to Prepare Savory for Cooking: For fresh savory, simply rinse the leaves under cold water and pat dry. You can use the whole stem (chopped), but the leaves are usually preferred. For dried savory, crumble the leaves to release their aroma. For infusing oils or vinegars, add fresh or dried savory to the liquid and let it infuse for several weeks.
- How to Grill with Savory: Savory pairs well with grilled meats and vegetables. Brush your chosen ingredient with a savory-infused oil or incorporate fresh savory sprigs in the marinade.
- How to Bake with Savory: Savory enhances the flavour of baked dishes, particularly breads, stuffing, and savoury pastries. Add dried or fresh savory to the dough or stuffing mixture.
- How to Sauté with Savory: Sauté savory with onions, garlic, or other aromatics to create a flavour base for soups, stews, or sauces. Add fresh savory at the end to preserve its aroma.
3. Ingredient Preparation:
Preparing savory for cooking is usually straightforward.
- How to Cut Savory: For fresh savory, the leaves are typically preferred over the stems. You can simply snip the leaves from the stem using scissors or a knife.
- How to Dice Savory: Dicing isn't a standard preparation method for savory; it is usually used in its whole or minced forms. Finely chop the leaves for more concentrated flavour distribution.
- How to Mince Savory: Mincing is a great way to release the aroma of the herb. Finely chop fresh savory leaves to a very small size.
4. Storage:
Proper storage helps maintain savory's flavour and extends its shelf life.
- How to Store Savory (Short-Term): Fresh savory should be wrapped in a slightly damp paper towel and stored in a plastic bag in the refrigerator. This can keep it fresh for up to a week.
- How to Store Savory (Long-Term): To store savory long-term, you can dry it by hanging it upside down in a cool, dark, and well-ventilated place. Once completely dry, store the leaves in an airtight container away from light, heat, and moisture.
- How long does Savory Typically Last? Fresh savory stored in the refrigerator will last for approximately 5-7 days. Dried savory, when stored properly, can last for up to a year.
5. Substitutions:
If savory is unavailable, or if someone has an allergy, there are several good substitutes.
- What are good substitutes for Savory? Thyme is the closest flavour substitute; it belongs to the same family. Marjoram is also a good option, providing a similar, though slightly milder, flavour profile. If using a blend, Herbes de Provence can also work, as it includes savory alongside other aromatic herbs.
6. Nutritional Information:
Savory provides a small, yet beneficial, nutritional profile.
- Savory Nutrition Facts (per tablespoon): Approximately 2-3 calories. It contains small amounts of vitamin C, vitamin A, iron, manganese, and dietary fibre. More detailed nutrition information is often available on food data websites, but it is typically consumed in small quantities, so its contribution to overall nutritional intake is limited.
- What are the key health benefits of consuming Savory? Savory contains antioxidants, which help protect cells from damage. It's also been used traditionally to aid digestion and to possess antimicrobial properties. Some studies suggest that savory may help improve cognitive function. It also may contain compounds that help reduce inflammation, and it is low in calories and fat.
7. Pairing:
Savory's distinctive flavour profile makes it a versatile herb that complements a variety of ingredients.
- What flavours and ingredients go well with Savory? Savory pairs exceptionally well with beans (such as green beans and broad beans), lentils, meats (especially poultry, pork, and lamb), eggs, vegetables (potatoes, tomatoes, carrots), and stuffings. It’s also delicious in soups, stews, and sauces. Savory can be combined with other herbs like thyme, rosemary, and oregano. Examples of pairings: poultry and savory stuffing, roasted vegetables with savory, bean stews.
8. Cleaning and Washing:
- How to wash Savory properly: Rinse fresh savory thoroughly under cold running water to remove any dirt or debris. Gently pat the leaves dry with a paper towel or a clean tea towel.
9. Ripeness and Seasonality:
- How to tell if Savory is ripe: Savory is typically sold fresh, or dried. There's no ripening process as such. Purchase fresh savory that has vibrant green leaves and a strong aroma.
- When is Savory in Season? Summer savory is typically in season during the summer months, from June to September. Winter savory is available later, from late summer/early autumn to winter.
Facts You May Not Know
- Savory is a versatile herb belonging to the mint family, with two main varieties: summer and winter savory.
- The Romans used savory extensively, spreading its use across Europe for both culinary and medicinal purposes.
- Savory is best added towards the end of cooking when used fresh to preserve its delicate flavour.
- Dried savory should be added earlier in the cooking process to allow its flavour to infuse.
- Savory is often used to flavour beans, lentils, and meat dishes, and is a key ingredient in some stuffings.
FAQs
Yes, you can freeze savory. Chop the fresh leaves and place them in an airtight container or freezer bag. It's best used in cooked dishes, as the texture may change slightly.
What is the difference between summer and winter savory?Summer savory has a more delicate flavour, which is often considered the classic savory taste. Winter savory has a more robust, slightly peppery flavour, and is often used in more strongly flavoured dishes. The leaves of summer savory are thinner than those of winter savory.
Can you eat savory raw?Yes, you can eat savory raw. However, the flavour can be quite strong. It is often used sparingly in salads or as a garnish.
How can I propagate savory?Savory can be propagated from seeds, cuttings, or by dividing established plants. Seeds are usually sown in spring. For cuttings, take stem cuttings from the plant and root them in water or soil.
Does savory have any medicinal uses?Savory has been traditionally used for its potential health benefits. It is believed to have digestive properties, potentially aiding in easing bloating. It has also been linked to antimicrobial effects and may help to boost the immune system, though more research is needed.