Savory

Rubbed savory, the savoury classic herb for beans and braises

Savory, also called bean herb, is the classic kitchen herb for pulses. Its aroma is lightly smoky, reminiscent of thyme and carries a fine peppery note. We rub it gently and fill it fresh in our manufactory in Klingenberg am Main, so the full fragrance greets you when you open the tin.

How to use

Savory belongs with beans of every kind, whether green, white or broad beans, and makes them easier to digest. It also suits lentils and peas, rabbit, lamb and roast poultry, as well as fatty fish. Add it early to the dish so it can release its flavour, and remove coarse sprigs before serving.

Good to know: savory is strongly hygroscopic, so it attracts moisture. Close the tin well after use and store it dry, then it stays free-flowing and does not clump.

Green beans with savory in 4 steps

1. Trim 500 g of green beans and cook them with a teaspoon of savory in salted water for 10 to 12 minutes until tender.
2. Drain the beans and toss them in a little butter.
3. Season with salt, freshly ground pepper and another pinch of savory.
4. Serve the beans as a side with lamb or a roast and remove coarse stalks before plating.

What makes savory special?

Few herbs are as closely tied to a dish as savory is to the bean, which is where its German name comes from. It brings a savoury, lightly sharp depth that rounds off heavy pulse dishes and makes them easier to digest. Unlike thyme it is stronger and more peppery, so a small amount is enough.

At a glance

• Rubbed savory in manufactory quality
• Smoky, thyme-like aroma with a fine peppery note
• A classic for green and white beans, lentils and peas
• Suits rabbit, lamb, poultry and fatty fish
• Gently rubbed, freshly filled in Klingenberg am Main

Goes well with

Combine savory with other kitchen herbs such as Herbes de Provence, our wild herb blend or tarragon. For lamb and braises, Whisky pepper is a good match. You will find more in our herbs and spice blends.

Frequently asked questions

What is savory used for?
For beans of every kind, for lentils and peas, and for rabbit, lamb, poultry and fatty fish. It seasons and makes pulse dishes easier to digest.

What does savory taste like?
Savoury and lightly smoky, similar to thyme but stronger and with a fine peppery note. A small amount is enough.

When do I add savory to a dish?
Best early, so it can release its flavour. Remove coarse sprigs before serving, while rubbed herb can stay in the dish.

Why does my savory clump?
Savory attracts moisture. Close the tin well after use and store it dry, then it stays loose and free-flowing.