What does it taste like? To my palate, savory is a cross of oregano and parsley with a peppery undertone. In dried form, it looks like dried oregano in leaf form or ground rosemary in ground form. Fresh, it resembles a softer rosemary, with wider leaves. The plant is approximately 6″ tall.
How can I use Savory? I add savory to roasted meats -chicken, pork and beef roast- and it’s a crucial element of my herb spice mix I use to season roasted vegetables. Savory is suitable on all vegetables, from the brassica family to root vegetables, as well as a tasty addition to summer and winter squash dishes.
Can I grow Savory? Yes. The plant is an annual, and grows similar to other heat and sun loving herbs. Most USDA zones would benefit from starting seeds inside a few weeks before the last frost date, as the seeds can take a week or two to germinate. Keep seeds under quality grow lights or in a sunny area, as well keep the seeds moist to achieve the best germination rate. Transfer outside once all risk of frost has passed.
How to Harvest Savory? Plants can be harvested once they bud but before they flower. It is common for plants to have a slightly different flavor once the plant hormones switch to flowering and propagation from growth. Use a dehydrator or dry the plants upside down in a dry area to prepare the leaves for saving. To grind the dried leaves, a coffee bean grinder dedicated for herb preparation is a space-saving solution. Savory can be stored in any container that keeps it dry. Dried or ground savory stored properly can retain its best flavor for up to a year.
Best recipes to showcase savory?
- Roasted chicken
- Beef pot roast
- Roasted mixed vegetables
- Soups that showcase chicken or vegetables
SOURCES beyond my personal experience:
https://www.johnnyseeds.com/growers-library/herbs/savory/summer-savory-key-growing-information.htmlhttps://www.johnnyseeds.com/growers-library/herbs/savory/summer-savory-key-growing-information.html
