Anyone here grow summer savory? It's one of my favorite crops. It smells great (kind of like lasagna mixed with ancient nostalgia). It's pretty easy to grow in my garden in conditions that they say not to grow it in (i.e. a fair amount of shade with little water).

I grow it at the end of a row of tomatoes every year. I keep forgetting to use it though, and it has re-seeded itself the last couple of year, even in the walking paths. I sure hope it comes back again next year.

Summer savory is the national spice here in Newfoundland. I mean it is the one herb everybody had and has, and featured in many traditional dishes. No thyme, sage, oregano, basil, ..... was to be had, back in the day. But we all had savory. And love it!! It's commercially grown and widely available dried, but it's really nice to have a few plants in the garden. I really like it fresh in salad dressing when I can get some.

[mention]ddsack[/mention] I grew it for the first time last year. Mine reseeded, this year, too (in the same spot, rather than on the paths, however). I planted lots of new plants this year. I hope they reseed next year.

[mention]Bower[/mention] Really? Wow, that's pretty cool.

Can you still harvest it long after the plants have died if they're still sitting out there? It still smells and looks good then.

I wonder if it's good on lamb and poultry.

I would think that as long as the plants are not moldy, you can use them if they have just dried down. Should be good on lamb and poultry, I like it in most soups and stews.

Summer Savory is one I have often grown. I had a pot of it in a hanging basket last summer. A Danish acquaintance said that they traditionally use it with green beans and they say that they go together like brother and sister. I think it's great on anything, especially in soups. I did not find the perennial winter savory as palatable.

I had a patch of winter savory that eventually died away. It wasn't a bit sweet as the summer savory is, so we didn't find it too useful.
@Shule, savory is classic poultry seasoning for us.
The standard dressing/stuffing for a whole chicken or a whole codfish, is made of breadcrumbs, onions, melted butter, salt, pepper, and lots of summer savory. It's delicious.

What is the savory they sell in the spice rack at the store.'
Seems flavorless to me, no more flavor than dried grass clippings.
Am I missing something or have I burned my taste buds out with hot peppers and such?

Worth, it is probably 20 years old because nobody buys it there.

worth1 wrote: ↑Sun Dec 15, 2019 12:13 pm What is the savory they sell in the spice rack at the store.'
Seems flavorless to me, no more flavor than dried grass clippings.
Am I missing something or have I burned my taste buds out with hot peppers and such?

Why we grow so many of our own food plants. Sometimes herbs from the rack are like dust.

So if I see a bottle marked "Savory" in the store, is it summer savory?

Nan6b wrote: ↑Sun Dec 15, 2019 7:23 pm So if I see a bottle marked "Savory" in the store, is it summer savory?

I guess they're not telling.
Our local farmers sell dried savory in a packet, never a bottle. And it is dark green.

Bower, I'll have to grow some from your endorsement of it! What is the growth habit like? Big, bushy, or??

About a foot and a half high and foot across I'd reckon. Nice and bushy. The fresh leaves are quite tender, cw the winter savory which is on the tough side.

[mention]imp[/mention]
Here are some picture of my plants, today; they're dead from the cold, but this is how big they got, semi-shaded (they're pretty small):



They have nice, small light blue flowers when they're in bloom. They remind me a bit of fairy lights.

I use the stems, too. Just cut them up very small and it won't make dish woody if you cook it for a length of time.

Great information, Bower & Shule, thank you! I like the idea of being able to use stems, even in a boquet garni, as I like using all I can. Sounds like a good herb to add to my list, though it means buying seed and that leads me to BAD temptations, LOL!! But I like have herbs handy and have a maybe good spot for them right outside the back door from the Kitchen.

Oh, I guess I should note that the lower stems are more fibrous, and probably won't work in cooking. But almost the first top half of the plant should be fine.

I use Summer Savory all the time. Soups, macaroni or potato salad, anything poultry, herbed egg dishes ie frittatas or omelets, you name it. I've even used it as part of a sparerib rub. I prefer fresh but keep a jar on hand for winter use. When the stems start getting woody I will use them whole inside a roasted chicken with a couple of sage leaves and a cut up lemon. Going through seed catalogs I am struck by how many companies do not list it in their herb seeds. Silly them!

I don't think I've ever owned or used Summer Savory.