Shop products for Savory 
Savory adds a piquant flavour to pâtés, soups, meat, fish, peas, potato, and bean dishes.
Varieties
There are two types of savory, called summer and winter savory. Their flavour is somewhat different, with the winter type more strongly aromatic. The summer type is sweeter, milder, and more perishable when fresh. Both have a peppery taste.
Availability
Dried savory is available year-round in the spice section of most supermarkets. Usually, fresh savory can only be found in specialty produce markets.
Preparation, uses, and tips
Strongly flavored, savory should be used with a light touch. It adds a piquant flavour to many foods including pâtés and soups, as well as meat, fish, peas, potato, and especially to bean dishes. A few chopped fresh leaves are a flavorful addition to salads, but using more than this can be overpowering. Dried or fresh, savory is a common ingredient in the French herb blend, herbes de Provence, an assortment of dried herbs said to reflect those most commonly used in southern France.
Summer savory is the more versatile of the two varieties. It adds just the right note when making a chicken broth, is good with eggs, and adds a lively depth of flavour to bean dishes.
In many dishes, savory can serve as a flavorful substitute for salt.
