Savoury

Savoury is an aromatic culinary herb with a spicy, peppery character, best known as a flavouring for beans and other pulses. The herb brings warmth and depth to dishes, and also pairs well with stews, vegetables, and simple butter- or olive oil-based preparations.

Latin name: Satureja (including Satureja hortensis and Satureja montana)
Origin: Mediterranean region and Western Asia
Plant family: Lamiaceae (mint family)
Height: approx. 20–50 cm
Flowering period: summer to early autumn
Lifespan: annual or perennial (depending on the variety)

Description

Savoury is a compact herb with narrow, lance-shaped leaves and small flowers, often white to lilac in colour. In the Netherlands, you mainly come across two types: summer savoury (usually annual and somewhat milder) and winter savoury (perennial, sturdier and generally stronger in flavour). Because of its fine leaves and aromatic character, savoury is recognisable as a distinctly “savoury” herb: pronounced, but not overpowering when used in moderation.

In the kitchen

The flavour of savoury is aromatic and peppery, with a lightly resinous note reminiscent of thyme and marjoram. It is classic with green beans, white beans, lentils and chickpeas, but works just as well in stews, soups, tomato sauce and with cabbages. Combine it with garlic, onion, bay leaf, thyme, parsley and lemon; butter, olive oil and soft cheeses also carry the herb beautifully.

Use savoury preferably early in the cooking process if you want a rounded, integrated aroma, for example in a bean stew or soup. Add it towards the end if you are looking for a fresher, spicier herbal note. Dried savoury is quite strong: start with a small amount and taste as you go.

In the herb garden

Savoury likes sun and well-drained, rather poor soil. Summer savoury is sown in spring and harvested from early summer onwards by regularly snipping young tips. Winter savoury grows more slowly, but as a perennial it is convenient for taking small pickings throughout the year; in colder periods, growth may come to a halt. Preferably cut on dry days and harvest before or during flowering for the most aromatic leaves.

To keep the plant compact, regular pinching out helps. If you want to dry savoury, tie it into small bunches and hang them in an airy, shaded place; then store the herb airtight and in the dark so that the aroma keeps for longer.