Summer savory (Satureja hortensis) is the better known of the Savory species. It is an annual, but otherwise is similar in use and flavor to the perennial Winter savory. It is used more often than winter savory, as winter savory is thought to have a slightly more bitter flavor. This herb has lilac tubular flowers which bloom from July to September. Summer savory is a characteristic ingredient of Herbes de Provence: a fairly standard mixture of dried herbs sold in most French food stores since the 1970s, and widely used as a seasoning for grilled meats and barbecues, as well as in stews and sauces. Summer savory is preferred over winter savory for use in sausages because of the sweeter, more delicate aroma. It plays an important role in Bulgarian cuisine, providing a strong and pungent flavor to the most simple and the most extravagant of dishes. Instead of salt and pepper, a Bulgarian table will have three condiments: salt, paprika and savory.
Summer savory is a traditional popular herb in Atlantic Canada, where it is used in the same way sage is elsewhere. It is the main flavoring in dressing for many fowl, mixed with ground pork and other basic ingredients to create a thick meat dressing known as “cretonade”, which is excellent with turkey, goose and duck. It also is used to make stews such as fricot, and in meat pies.
.7 oz. & 2 oz.