Summer savory is way more than just a "bean spice": it adds a spicy-peppery kick, makes legumes easier to digest, and has been a popular kitchen and herbal plant for centuries. In this post, you’ll find out what summer savory is, how to use it, dry it, freeze it—and what alternatives you can try.
What is summer savory?
Summer savory belongs botanically to the genus Satureja. In the kitchen, you’ll mostly come across two types:
- Summer savory (annual, milder, very aromatic)
- Winter or mountain savory (perennial, usually stronger and more peppery)
If you’re generally looking for Hildegard herbs and spices, the Herbs, Spices & Teas collection is a great place to start.
Summer savory in herbal tradition
The Federal Center for Nutrition (BZfE) describes summer savory as an aromatic herb that can make dishes easier to digest. It contains, among other things, essential oils (like thymol/carvacrol) and other plant compounds. (Source: BZfE)
In herbal tradition, summer savory has been valued for centuries as a spice that goes especially well with legumes. (Source: Phytokodex)
Practical tip: If you have a sensitive stomach, summer savory in small amounts is often easier to tolerate than very spicy seasonings—especially when combined with fennel. Check out: Fennel tea and Fennel tea (product).
How to use summer savory: Cooking, beans, potatoes & more
Summer savory is a classic with green beans, lentils, stews, and hearty dishes—but it’s also great with potatoes, mushrooms, tomatoes, or herb butter. It’s especially popular with legumes because it’s considered easy on the stomach.
Add it while cooking or not?
- Dried: add early so the flavor spreads through the dish
- Fresh: add towards the end so it doesn’t get too bitter
If you’re after Hildegard-inspired recipe ideas: Hildegard von Bingen Recipes and for the basics: Nutrition according to Hildegard.
Buying summer savory: what to look for?
When buying summer savory, the main things to consider are: origin, cut (rubbed/ground), and aroma. Rubbed savory is great for stews, finely ground for dips and herb butter.
Our tip: Summer savory (rubbed)
Depending on the dish, classic Hildegard spices like Bertram root powder or Galgant root powder also go really well.
Drying, freezing & harvesting summer savory
How to dry summer savory
- Cut shoots just before or at the start of flowering (that’s when the aroma is usually strongest).
- Hang in small bunches in a well-ventilated, shady spot or spread out on a rack.
- After drying, strip off the leaves and store them in an airtight container.
How to freeze summer savory
You can also freeze summer savory—best washed, patted dry, and finely chopped (for example, in ice cubes with a little water or oil). This keeps the flavor super fresh.
How to harvest summer savory
Cut summer savory several times, but be more moderate with winter savory—and don’t harvest too late in the year so the plant stays strong for winter.
Location, care & is summer savory winter-hardy?
Summer savory likes it sunny and on the dry side. Waterlogging is the most common mistake.
- Summer savory: annual, grows fast, easy to care for
- Winter/mountain savory: perennial and winter-hardy in many areas (with well-drained soil)
Summer savory substitutes: what are good alternatives?
If you don’t have summer savory at home, these can work depending on the dish:
- Thyme (similar vibe, often a bit more resinous)
- Marjoram (milder, slightly sweet)
- Oregano (strong, Mediterranean)
Also check out our full world of herbs and spices: Products from A to Z.
Is summer savory toxic? & Summer savory during pregnancy
In normal household amounts as a spice, summer savory is generally considered safe. Experts advise during pregnancy not to take herbs with strong essential oils in high doses (like as a concentrated oil). (Source: Expert answer rund-ums-baby.de)
If you’re pregnant or taking medication: When in doubt, check with your doctor, especially if you use it regularly as a tea or extract.
Conclusion: Summer savory is more than just a bean spice
Summer savory brings flavor, digestibility, and aroma to your kitchen. Whether fresh, dried, or frozen, it’s a real all-rounder—especially with legumes. If you love Hildegard-inspired cooking, you’ll find lots of inspiration in the Herbs, Spices & Teas section and in the recipes.
