Satureja montana– Winter Savory

Satureja hortensis– Summer Savory

*Note– Summer savory is classified as being an annual herb. Winter savory is classified as a perennial herb.

Origin: France (Summer savory), Africa, the Mediterranean, Europe (Winter savory).

Flavour: Winter Savory– Hints of earthiness.
Summer Savory– Peppery and hot.

Uses: Herb blends, stew, pasta, sauce, vegetables, condiment, soup, bread, meat, salad, chicken, pork, turkey, stuffing, fish.

Dishes: Supa topcheta (Bulgarian meatball soup), beef stew with summer savory, roasted chicken with summer savory, hearty seafood chowder, seafood seasoning, potato salad with summer savory, summer savory vinaigrette, bruschetta with summer savory, Newfoundland inspired savory dressing (stuffing), herbes de provence (herb and spice blend), Acadian fricot au lapin (rabbit) and fricot au poulet (chicken), summer savory sausages, baked trout with summer savory, lobio and mchadi (Georgian stewed beans with cornbread)– , Georgian inspired chicken liver sautéed with summer savory.

Compliments: Cumin, bay leaf, basil, oregano, parsley, mint, marjoram, thyme, rosemary, lavender, black pepper, sage, fennel.

Substitutes for Winter Savory/ Summer Savory:
Winter Savory– Sage
Summer Savory– Sage, thyme, mint, marjoram.

There are two varieties of Summer Savory that will add hot and peppery flavours to your soups, stuffing, chowders, fish or meat recipes. Organic Dried Summer Savory or Ground Summer Savory.
Did you use savory in a new recipe? Please let me know. I would like to hear about it.