What is Savory?
Botanically, savory belongs to the genus Satureja. In the kitchen, you'll mainly encounter two varieties:
- Summer savory (annual, milder, very aromatic)
- Winter or mountain savory (perennial, often stronger and more peppery)
If you're generally looking for Hildegard herbs and spices, the Herbs, Spices & Teas collection is a great starting point.
Savory in the Herbal Tradition
The Federal Centre for Nutrition (BZfE) describes savory as an aromatic herb that can make dishes more digestible. It contains, among other things, essential oils (e.g. thymol/carvacrol) as well as other plant compounds. (Source: BZfE)
In the herbal tradition, savory has been valued for centuries as a spice that pairs particularly well with legumes. (Source: Phytokodex)
Practical tip: For those with a sensitive stomach, savory can be better tolerated in small amounts than strongly spicy seasonings – especially in combination with fennel. Related: Fennel tea and Fennel tea (product).
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Using Savory: In the Kitchen, with Beans, Potatoes & More
Savory pairs classically with green beans, lentils, stews, and hearty dishes – but also with potatoes, mushrooms, tomatoes, or herb butter. It is especially popular with legumes because it is considered easy to digest.
Cook with it or not?
- Dried: add early during cooking so the aroma can develop and spread
- Fresh: add closer to the end, so it doesn't become too bitter
If you're looking for Hildegard-inspired recipe ideas: Hildegard von Bingen Recipes and as background knowledge: Nutrition according to Hildegard.
Buying Savory: What to Look For?
When buying savory, the most important factors are: origin, cut type (rubbed/ground), and aroma. Rubbed savory is ideal for stews, while finely ground savory suits dips and herb butter.
Our tip: Savory (rubbed)
Depending on the dish, classic spices from Hildegard's teachings also pair well, such as: Bertram root powder or Galangal root powder.
Drying, Freezing & Harvesting Savory
Drying Savory
- Cut the shoots just before or at the beginning of flowering (this is when the aroma is usually at its strongest).
- Hang in small bunches in an airy, shaded spot, or spread out on a rack.
- Once dry, strip off the leaves and store in an airtight container.
Freezing Savory
You can also freeze savory – ideally washed, patted dry, and finely chopped (e.g. in ice cube trays with a little water or oil). This preserves the aroma very well.
Harvesting Savory
Summer savory can be cut several times; winter savory should be harvested more moderately – and not too late in the year, so the plant remains stable before winter.
Location, Care & Is Savory Winter-Hardy?
Savory prefers a sunny and rather dry position. Waterlogging is the most common mistake.
- Summer savory: annual, fast-growing, uncomplicated
- Winter/mountain savory: perennial and winter-hardy in many locations (with well-drained soil)
Savory Substitutes: Which Alternatives Work?
If you don't have savory on hand, depending on the dish, these work well:
- Thyme (similar direction, often slightly more resinous)
- Marjoram (milder, slightly sweet)
- Oregano (robust, Mediterranean)
Also explore our entire world of herbs and spices: Products from A to Z.
Is Savory Toxic? & Savory During Pregnancy
In household quantities as a seasoning, savory is generally considered safe. However, experts advise pregnant women not to take herbs with strongly aromatic essential oils in high doses (e.g. as a concentrated oil). (Source: Expert response on rund-ums-baby.de)
If you are pregnant or taking medication: consult a doctor if in doubt, especially with regular use as a tea or extract.
Conclusion: Savory is More Than Just a Bean Spice
Savory brings flavour, digestibility, and aroma to the kitchen. Whether fresh, dried, or frozen: it is a true all-rounder – especially with legumes. Those who cook in a Hildegard-inspired way will find many suitable touchpoints in the Herbs, Spices & Teas section and among the recipes.
