Winter Savory

A pot of slow-cooked beans, a hearty lentil stew, or a Sunday pork roast gains a warm, peppery depth from winter savory. Sharper and more resinous than summer savory, it tastes like a bolder, pinier cousin of thyme, built for cold-weather cooking. Stir it into bean and lentil pots, rub it over pork or chicken before roasting, or add it to sausages, cassoulet, and long-simmered stews where a robust herb holds its ground. A pinch goes a long way.

Winter savory is a traditional herb of German, French, and English country cooking, and one of the herbs in a classic herbes de Provence blend. European cooks have long paired it with beans and rich meats for its savory, warming flavor. We pack it fresh in small batches in Portland, so its piney, peppery oils stay sharp and intact.

Single ingredient: dried winter savory. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.

What is winter savory, and how is it different from summer savory?
Winter savory is a hardy European herb with a strong, resinous, piney flavor. Summer savory is its milder, sweeter relative. Use winter savory for hearty stews, beans, and roasts, and summer savory for lighter, warm-weather dishes.

How much winter savory should I use?
It is potent, so start with a small pinch and build up to taste. Add it early to hearty, slow-cooked dishes so it has time to mellow and blend in.

Is thyme a good substitute for winter savory?
Thyme is the closest easy swap, since the two share an earthy, woodsy base. Use a little extra and add a small twist of black pepper to echo winter savory's sharper, peppery edge.

What dishes suit winter savory best?
Beans and lentils, pork and beef roasts, sausages, cassoulet, and thick winter soups and stews. It shines wherever a bold, warming herb needs to stand up to long cooking.