W I N T E R   S A V O R Y

Winter savory is a flowering plant that is used as a culinary herb. Its leaves are bright green, tough and coarse. Because it is so tough, it is well suited for stews, soups, meat and bean dishes that need long periods of cooking. The flavor has been described as spicy and peppery. Winter savory is used to flavor many brands of salami on the market.

H E A L T H   B E N E F I T S

Winter savory is often used medicinally – its essential oils are in lotions for baldness, in toothpastes and in arthritis ointments. It can be used to relieve pain from bee or wasp stings. The herb should be avoided by pregnant women.

H I S T O R Y

Winter savory has historically been used to aid digestion, as an aphrodisiac and an aromatic (branches were thrown on fires to produce fragrance.)

S E L E C T I O N  &  S T O R I N G

Select bunches of savory with green stems and leaves with no browning. The dried herb can be stored for months.

P R E P   T I P S

Use winter savory in soups, stews, stuffings, or other meat dishes that require long cooking. Winter savory is also well suited to bean dishes.

R E C I P E S
Savory Herbal Marinade • Perky Chicken Salad with Winter Savory • Winter Savory Stuffing • Chicken Stew with Savory • Turnip Gratin • Georgian Pork Stew • Fougasse with Provencal Herbs