Savory Leaves, Wild-Grown

Savory leaves have a warm flavour with peppery, pine notes. Like bay leaves, the fragrant herb’s flavour intensifies as it dries. Savory comes in two different varieties: summer savory (Satureja hortensis) and winter savory (Satureja montana).

As the name implies, they each have their favourite time of year to grow. Summer savory has a more delicate flavour and is used in lighter dishes such as soups, salads and vegetables. Meanwhile, winter savory is stronger and more pungent, making it better for heartier dishes such as stews, roasts and stuffings.

Savory is used in herb mixes like Herbes de Provence and Wild Herb Cooking Sea Salt. It also works great with egg dishes like frittata, Shakshuka and omelettes. Try also using to flavour beans, pulse, oily fish like trout and goats cheese.

Additionally, savory leaves have proven to be a very healthy ingredient, rich with antioxidants, vitamins A and C, as well as minerals such as potassium, calcium and iron.

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