What Is Savory and How Can I Use It?

Savory rewards a little know-how: how to choose it, cook it, store it, and substitute in a pinch. Browse 139 recipes to cook with it.

What is savory?

Savory is an aromatic herb in the mint family with a peppery, thyme-like flavor and a hint of marjoram. If you have never cooked with it on its own, picture thyme with more bite and a faint resinous edge.

There are two kinds you will run into. Summer savory is the milder, sweeter annual, while winter savory is a hardier perennial with a sharper, more pungent, almost pine-like punch. Summer savory is the one most recipes mean and the one most cooks prefer.

Its nickname, the bean herb, says a lot. Across Europe savory is the traditional partner for beans and lentils, and it is a core herb in herbes de Provence.

Cooking With Savory

Savory holds up to heat, so it goes in early and simmers along with the dish rather than getting stirred in at the end. That makes it a natural for soups, stews, beans, and braises.

Its signature use is with legumes. A sprinkle in a pot of dried beans or lentils adds a peppery depth and, by reputation, makes them easier to digest. You will find it carrying French Canadian Pea Soup and the lima beans in Suckatash.

It is also a meat and poultry herb, strong enough to season pork, sausage, stuffing, and roast chicken. Savory turns up in Leftover Turkey Pot Pie and is one of the herbs in a Herbes De Provence blend.

Winter savory is sharper, so use a lighter hand with it than with summer savory. Add it earlier, too, so its stronger, more pine-like edge has time to soften.

Pairing and Common Mistakes

Savory pairs with beans and lentils above all, plus pork, poultry, eggs, and cabbage. It sits well next to other strong herbs like thyme and rosemary, and it thrives in long-cooked, hearty dishes rather than light, delicate ones.

The common mistake is overdoing winter savory, whose pungent, almost medicinal bite can take over a pot fast.

Start small and build, especially if you are not sure which type you have.

The other slip is treating it as a finishing herb. Savory's flavor opens up with cooking, so adding it at the last second wastes it; give it time in the pot.

What to Use Instead

Thyme is the closest and easiest swap, since it shares the same woody, peppery backbone. Use it one for one and the dish will barely notice the difference.

A blend of thyme and a little marjoram or sage gets even closer, covering both the peppery and the slightly sweet sides of savory. In a bean pot, thyme alone does the job well.

For winter savory specifically, a mix of thyme and a pinch of rosemary matches its sharper, more resinous punch better than thyme on its own.

Buying and Storing Savory

Fresh savory is mostly a farmers market and garden herb, while dried savory is common in the spice aisle and is what most recipes assume. Choose fresh bunches that are bright green and fragrant, with no wilting or dark spots.

Fresh savory keeps about a week in the fridge, wrapped loosely in a damp paper towel inside an open bag. It is one of the better herbs for drying, holding much of its flavor, which is why dried savory is so widely sold.

Store dried savory airtight, away from heat and light, and use it within about a year while it still smells strongly peppery. When it stops smelling of much, it has stopped doing much.

Nutrition

Quick facts

Where to find savory: Savory is usually found in the spices section or aisle of the grocery store or supermarket.

Food group: Savory is a member of the Spices and Herbs US Department of Agriculture nutritional food group.

In Chinese

香香

British (UK) term

Savory

en français

la sarriette

en español

la ajedrea

How much does savory weigh?

Related

Spices and Herbs

Recipes using savory

There are 139 recipes that contain this ingredient.

Garlic & Fava Beans Soup

A soup which is a combination of Mediterranean garlic soups with a 17th century East European fava beans soup. Quite good.

Winter Tomato Bisque

This tantalizing and delicious bisque is made with juicy tomatoes, chopped onions and light cream.

Winter Tomato Bisque

This tantalizing and delicious bisque is made with juicy tomatoes, chopped onions and light cream.

Pork Ribs in Sour Cabbage

Nothing new under the sun, just my rendition of very popular dish in Eastern Europe, inspired by various cuisines of Carpathian Mountains. Cooked quite quick in a pressure cooker.

Aduki & Squash Soup

Aduki and squash soup blends sweet butternut, earthy adzuki beans, balsamic vinegar, rosemary, and savory miso for a rich vegan fall soup with a Japanese-macrobiotic backbone. High in fibre and deeply warming.

Cauliflower & Savory Soup

I cooked this soup 3 times lately, and the best base is turkey- chicken stock in my opinion. Just a summer soup made of many stems.

Cauliflower & Savory Soup

I cooked this soup 3 times lately, and the best base is turkey- chicken stock in my opinion. Just a summer soup made of many stems.

Spicy Tripe & Beans

Completely different recipe than Jamaican or Spanish ones. I used few known methods to make beans easier to digest. They all work very well not to make music.

Horseradish Soup

This very old soup is traditionally cooked on Easter. The flavors of my rendition are mild, however if you like horseradish and more spicy flavor, try to add 2 times more grams than I did.

Vegetable Soup with Lentils (Vegan)

Vegan lentil vegetable soup with mushrooms, potato, carrots, celery, and bell pepper, simmered in herbed broth. Half-pureed for body, lifted with fresh lemon juice.

Spaghetti Squash & Chicken Skillet Casserole

Easy and tasty! I make this casserole a few times every year when I have spaghetti squash in my kitchen. It's a well-balanced meal with just enough protein and loads of vegetables.

Roasted Chicken with 44 Cloves of Garlic (Clay-Pot)

If you do not have a clay cooker, you can use a large covered Dutch oven and reduce the oven temperature to about 375 F. Do not fear the large amount of garlic in this recipe. Garlic cloves are nutty and mellow when cooked whole. Once you try it, you may end up adding even more garlic, because they are so good!

Bacon-Asparagus Quiche

Asparagus and bacon are a match made in heaven. Baked into a quiche it's prefect for a Sunday brunch. Quite easy to prepare if you use a ready made pie shell.

Leftover Turkey Pot Pie

A tasty way to use up leftover turkey from Thanksgiving or Christmas dinner. It includes leeks and mushrooms along with the turkey in a traditional flaky pastry.

French Canadian Pea Soup

This authentic French Canadian recipe is a classic belly warmer and perfect for a cold day. Split-pea soup with a ham bone, ham hock or salt pork. Make it a vegetarian split-pea soup by leaving out the ham bone and using vegetable stock instead of water.

Pepper Rainbow Soup

Late-summer pepper rainbow soup with multicolored bell peppers floating in a lemon-and-egg-yolk thickened broth. Greek avgolemono technique meets a confetti of red, yellow, and green peppers.

Evergreen Spaghetti

The coriander, sugar and bland cheese balance the tartness of green tomatoes in this recipe.

Lamb Carnitas

Lamb carnitas braised in milk with coriander, savory, and bay leaves until fall-apart tender. Served in tortillas with broiled onions, tomatoes, sour cream, and salsa.

Herb Crusted Rack of Lamb with Roasted

Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.

Turkey Breast-Spinach Rice Dressing

Boneless turkey breast butterflied, stuffed with a spinach-mushroom brown rice dressing seasoned with basil and savory, then rolled jellyroll-style and roasted. Every slice reveals a beautiful green and white spiral.

Roast Meat Loaf

Classic roast meat loaf with oats, sharp cheese, and savory herbs, topped with a ketchup-brown sugar glaze. Molded free-form and baked for a caramelized crust on all sides.

Bean'N' Burger Pockets

Sloppy joe meets three-bean chili, stuffed into pita pockets with melted cheddar. Ground beef simmered with tomatoes, herbs, and brown sugar for a thick, scoopable filling.

The Best Darned Grilled Chicken Ever

This recipe blends together a whole bunch of different spices to give the chicken a surprising and unique flavor.

The Best Darned Grilled Chicken Ever

This recipe blends together a whole bunch of different spices to give the chicken a surprising and unique flavor.

Pot Roast Mediterranean

Nothing beats a savory pot roast, so try this delicious recipe that uses red wine and a variety of vegetables.

Cabbage with Gin & Juniper

Steamed cabbage wedges finished in butter with shallots, juniper berries, savory, and gin. An elegant, aromatic side dish that turns humble cabbage into something extraordinary.

Fuss Free Shepherd's Pie

Three-layer shepherd's pie with browned ground beef, creamed corn, and a buttery mashed potato crown. A no-fuss weeknight casserole built from seven pantry ingredients and one baking dish.

Pasta Salad with Artichokes & Sprouts

Pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar dressing. A fresh, oil-free Italian-style cold pasta salad with vegetables.

Green Bean Nest with Scallop Eggs

Chilled green bean salad shaped into a nest, filled with butter-sauteed bay scallops in a creamy lemon-sour cream dressing. A stunning platter for dinner parties and brunches.

Pasta & Bean Soup

Pasta and bean soup with chickpeas, kidney beans, elbow macaroni, and tomato paste in herbed vegetable stock. A filling 30-minute vegetarian soup with Italian flair.

Young Artichokes & Fava Beans Stewed in Olive Oil

Young artichokes and fava beans stewed slowly in olive oil with garlic, fresh thyme, and winter savory. A rustic Mediterranean vegetable braise perfect for spring.

Lemon Savory Roast Chicken

Whole roast chicken brushed with butter, lemon juice, and fresh savory herb. Four ingredients, juicy meat, crisp golden skin in 90 minutes.

Holiday Quiche

Holiday quiche with ham, bacon, Swiss cheese, and shredded lettuce seasoned with savory, chervil, and parsley. A French-herbed egg pie for brunch or dinner.

Tourte De Noel

Tourte de Noel: French Canadian Christmas pork pie with diced pork, potato, sage, and savory in a savory-herbed lard and butter pastry. Quebec holiday tradition.

Tourte De Noel

Tourte de Noel: French Canadian Christmas pork pie with diced pork, potato, sage, and savory in a savory-herbed lard and butter pastry. Quebec holiday tradition.

Maple Syrup Broilers

Maple syrup broilers with young chicken browned in butter, topped with caramelized onions and maple syrup, then baked with apple cider, aniseed, and savory. A Quebecois classic.

So Good Mushroom Sauce

Vegan mushroom gravy thickened with toasted dry flour instead of a fat roux. Soy sauce and molasses build deep, savory umami without butter or stock. Oil-free.

Toasted Garbanzo Patties

Vegetarian garbanzo flour patties with ground pecans, oat flakes, and savory, pan-fried in sesame oil until crispy. An egg-free, plant-based burger alternative with nutty depth.

Garden Squash & Nasturtium Butter Pasta

Garden squash and nasturtium butter pasta with tagliatelle, squash blossoms, and a compound butter made from fresh nasturtium flowers, shallots, thyme, and savory. A seasonal garden-to-table dish.

Gyros (Doners, Yeros)

Homemade gyros with seasoned ground lamb on skewers, spiced with allspice, coriander, and savory, bacon-basted on the broiler. Served in pita with yogurt and fresh tomatoes.

Lentils with Summer Vegetables

A simple and tasty side dish made with lentils and chopped celery and zucchini.

Potato-Corn Chowder

Vegetarian potato corn chowder with carrots, celery, tomatoes, and herbs, thickened by mashing some of the potatoes back into the broth. Hearty, creamy, and dairy-free.

Pasta with Chicken & Squash

Creamy cheddar pasta tossed with herb-seared chicken breast, sautéed zucchini and yellow summer squash. A hearty skillet dinner that hits comfort-food notes without drowning in heavy sauce.

Gods Own Beans

Loaded baked beans built from two cans of beans simmered with peppered bacon, anaheim and hot chiles, garlic and a trio of fresh herbs. A smoky, sweet-and-spicy side that turns canned beans into the star of the cookout.

Smoky Sausage Lentil Soup

Thick, hearty lentil soup with chunks of smoked sausage, potatoes, carrots and a surprising strip of orange zest that brightens the whole pot. A filling main-course bowl ready in about 80 minutes.

Fava Bean & Salt Cod Salad

Here, fava beans are paired with salt cod in a rich and filling salad. To compliment the rustic flavors of this dish, serve with toasted garlic-rubbed baguette slices and a soft goat cheese.

Broad Bean Soup

Creamy puréed broad bean soup with sage, savory, and a swirl of thick cream. Silky smooth with whole beans stirred in and topped with golden homemade croutons.

Green Shrimp Soup

Elegant green pea and shrimp soup finished with white wine, cream, and champagne. Fresh savory and tarragon give this French-inspired soup its herbal depth.

Porridge Meat Loaf

Porridge meat loaf made with oatmeal, beef, and pork baked in a water bath for a tender, steamed texture. Seasoned with savory, thyme, and red wine.

Aunt Bunny's Stuffing

Aunt Bunny's Stuffing combines apple, orange, pineapple, water chestnuts, and preserved ginger with raw sausage and 13 herbs and spices for a holiday turkey stuffing that's genuinely unlike any other.

All 139 recipes