Summer Savory

$12.00 USD

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Lighter and sweeter than its winter cousin, summer savory is the peppery green herb that makes a pot of beans, a plate of green beans, or a warm-weather vegetable dish taste finished. Think of it as a softer, more delicate relative of thyme, with a gentle peppery lift and a hint of marjoram. It belongs in cucumber and potato salads, tossed through couscous with lemon and feta, or stirred into lentils and fresh green beans, the pairing European cooks return to again and again.

Summer savory is one of the traditional herbs in the French herbes de Provence blend, valued for its clean, bright character in light cooking. Where winter savory is sharp and piney, summer savory stays mellow and sweet, easy to use with a generous hand. We pack it fresh in small batches in Portland to hold its color and its soft, peppery aroma.

Single ingredient: dried summer savory. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.

Common Questions

What is the difference between summer savory and winter savory?

Summer savory is milder, sweeter, and more delicate, good for lighter dishes and generous use. Winter savory is stronger, sharper, and more piney, better suited to hearty stews and roasts. They are related but not identical in flavor.

What does summer savory taste like?

Peppery and thyme-like with a soft marjoram note, more mellow than most robust herbs. That gentleness is why it works so well with beans, eggs, and summer vegetables.

How do I use summer savory?

Stir it into bean and lentil pots, toss it through green beans, potato salad, or couscous, and fold it into egg dishes. Add it partway through cooking so the flavor spreads evenly.

Is summer savory good in bean dishes?

Yes. It is a classic partner for beans and green beans, adding a savory, peppery lift that rounds out their earthiness. European cooks have paired the two for generations.