Savory Leaves, Wild-Grown

Savory leaves have a warm flavour with peppery, pine notes. Like bay leaves, the fragrant herb’s flavour intensifies as it dries. Savory comes in two different varieties: summer savory (Satureja hortensis) and winter savory (Satureja montana).

Savory is used in herb mixes like Herbes de Provence and Wild Herb Cooking Sea Salt. It also works great with egg dishes like frittata, Shakshuka and omelettes. Try also using to flavour beans, pulse, oily fish like trout and goats cheese.