Summer savory

The peppery herb of beans

Summer savory is a small aromatic herb of the mint family, Lamiaceae, the same as thyme, oregano and mint. It has slender, branching stems, narrow lance-shaped dark-green leaves, and tiny white-pink flowers that appear in summer. The whole plant gives off an intense, slightly peppery scent, with notes recalling thyme and marjoram. Unlike winter savory, which is perennial, this species is annual.

Origin and habitat

It is native to southern Europe and western Asia, from the Mediterranean region to the Caucasus. It grows in dry, light, sunny soils and has been cultivated in gardens for centuries as an aromatic and medicinal plant.

Culinary uses

It is the bean herb par excellence: it flavours beans, lentils, chickpeas and peas, and is also said to make them easier to digest. It is used too to season meats, sausages, stuffings, marinades and vegetables. The leaves are used fresh or dried; it is a classic ingredient of herb blends such as herbes de Provence.

Cultivation

It is easy to grow in the garden or in a pot. Sow it in spring in full sun, on light, well-drained soil. It loves warmth and dislikes frost, completing its cycle in a single season. Water it moderately, avoiding waterlogging. Harvest it before or during flowering, when the aroma is strongest.

Properties

Used since antiquity also as a medicinal plant, it is traditionally regarded as digestive and carminative. It is non-toxic and entirely safe in the kitchen.