Savory

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ORIGIN

Savory originates from the Mediterranean Basin. It has been nicknamed ‘St. Julian’s herb’ and‘donkey pepper’ in parts of France. Its name comes from the Latin Satureia and it belongs to the Lamiaceae family.

This herb was used in digestive liqueur mixes as far back as ancient times. The Romans had other nicknames for savory, such as ‘little pepper’ and ‘satyr’s herb’. It was widely used both in cooking and for its various properties and benefits.

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CULTIVATION METHOD

Savory is a plant with woody stems made up of narrow green leaves with a very strong scent. It produces pink to purple flowers.

This plant can reach a height of up to 50cm. It grows best in light, porous and humus-rich soils. To grow properly, savory should be planted in the sun. It blooms from early July to late October. It can be harvested from early July to the start of the blooming period.

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HOW TO USE IT WHEN COOKING

Very popular in Mediterranean cuisine, dried savory is used to flavour meat, vegetables and fish. It also enhances the flavour of sauces, legume-based dishes (chickpeas, lentils, broad beans, beans, etc.), meat (especially game), pâté and cold meats, stuffing, salads, potage and goat’s cheese.

Dried savory goes perfectly with chervil and tarragon.

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Products

Find our ranges of products under different packaging, as well as our points of sale. Whole or ground, you will find the right product for your use.

Whole savory


Enhances the flavour of sauces, legume dishes (chickpeas, lentils, broad beans, beans, etc.), meat (game), pâtés and cold meats, stuffing, salads, potage and goat’s cheese. Goes well with chervil and tarragon.

Very popular herb in Mediterranean cuisine.

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Whole savory


Our product can be used for dishes with both short and long cooking times. It is sold in a packet, enabling excellent preservation of the product and its quality.

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