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Published on March 09, 2016


March 09, 2016


Two types: Summer and Winter. Use each type of savory in the season when available; each naturally complements seasonal produce. However, one can almost always be used in place of the other. Winter savory is more biting and pungent than summer, so use less. Add at the end of the cooking process.

Farm Market/Growing Season:
Year round. (i.e., summer savory, winter savory)

Buying Tips:
Try to purchase savory when it is in season (i.e., summer savory in the warm months, and winter savory in the cold months).

Wrap fresh savory in a damp paper towel, place in a plastic bag and refrigerate. Savory also dries well. Bundle and hang to dry.

Wash directly before use. Savory can be enjoyed fresh or cooked. The peppery taste disappears by cooking.

Key Nutrients:
Savory is full of Vitamins A, B and C, thiamin and pyridoxine.

Complementary Flavors:
Cannellini beans, cabbage, garlic, lentils, mushroom, peas, potatoes, rosemary, sage, thyme, tomatoes and root vegetables.

Did you know?
Savory is many times called the bean herb, because it pairs so well with beans.

Savory Pesto


  • 1 garlic clove, coarsely chopped
  • Sea salt and black pepper
  • 1/4 cup summer savory leaves (if using winter savory use 2 Tbsps as it is more pungent)
  • If substituting with dry savory use 1/3 the amount.
  • 3 Tbsps capers or green olives
  • 1/2 cup walnuts
  • 1 cup finely chopped parsley
  • 2 Tbsps olive oil
  • 2 Tbsps fresh lemon juice (add water if more liquid is needed)


  1. Use a food processor fitted with a steel blade. 
  2. With the machine running, put the garlic clove thru the shoot to chop the garlic.
  3. Add the remaining ingredients and puree until desired consistency.
  4. Taste and adjust.
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