The name savory is a good descriptor of the flavor of this herb. It has a bit of hot spicy flavor on the tongue. Savory tastes like a combination of oregano and thyme. The essential oils of savory and thyme are very similar in their chemical make-up so their similar flavor that can be used interchangeably in recipes. Both winter and summer savory taste alike, but winter savory will be stronger and can be used in cooking and simmering without losing its flavor.
There are two types of savory-Summer savory (Satureja hortensis) and winter savory (Satureja montana). For culinary use, the summer savory is preferred. It has a lighter, less heavy flavor than winter savory.
Use the leaves of Savory in an herbal vinegar for an flavorful light dressing on salads or to marinate meat.
Mediterranean Garden Oil
A mix of pungent herbs native to the Mediterranean regions. of the world. Rich and flavorful. Use this as a bread dipping oil or drizzle on your favorite mix of olives. Look for the full recipe on page 146 from my book A Taste for Herbs.
Other uses: The essential oil of savory is distilled from the leaves and is very high in phenols; those compound phenols are highly anti-septic. A strong infusion of savory tea can be used to cleanse mild cuts and burns on skin. Savory blended in soap with citrus is highly cleansing and refreshing.
Simple Herb Soap
A 7-ounce bar of pure soap (glycerin, olive oil or other natural-based, non-fragrant soap)
1 tablespoon dried savory
8 drops of orange or lemon essential oil
Finely grate the soap bar into small shavings with a cheese grater.
Melt slowly over a double boiler on the stove until the soap becomes completely liquid (keep careful watch and never allow to boil or burn).
Let cool slightly and stir in the remaining ingredients. Pour liquid mix into molds or roll into balls and allow to harden.