Savory isn’t just for green beans! This peppery herb adds a fantastic kick to hearty winter stews and soups, too. Since it’s such a kitchen staple, you’ll definitely want to keep a stash—either dried or frozen—ready to go year-round.
Drying Savory
Summer savory is an annual, meaning it’s a one-season wonder you can harvest right through the fall. On the other hand, winter savory is a hardy perennial that you can pick fresh until the first frost hits. Both varieties are perfect for harvesting and preserving for later. Drying is a classic choice, and you can do it by air-drying, using your oven, or firing up a dehydrator. Here’s the play-by-play:
Air-Drying
- Cut the savory into long stems.
- Give them a quick rinse to clean them, then pat them dry immediately with a paper towel.
- Bundle a few stems together and tie them with twine.
- Hang the bundles upside down in a warm, dry spot with plenty of airflow.
Oven-Drying
- Cut and clean your stems.
- Spread them out on a baking sheet, making sure they aren’t crowded.
- Set your oven to about 100°F (40°C). Keeping the temp low is key to preserving those essential oils and flavors!
- Slide the tray into the middle rack and let them dry for a few hours.
- Pro tip: Leave the oven door cracked open slightly so the moisture can escape.
If you’re using a food dehydrator, just follow your specific model’s instructions. Once the stems are brittle and dry, rub the leaves off the stalks and pop them into an airtight container—mason jars work great for this. Store them in a cool, dark, dry place. Dried savory actually develops a more intense flavor and will stay good for at least a year!
Freezing Savory
If you prefer the freezer route, you can freeze savory as whole stems or just the leaves. It’ll stay fresh and flavorful in the freezer for about three to four months. One of my favorite tricks is to put the leaves in ice cube trays with a little bit of water. Once they’re frozen, pop the cubes into a freezer bag. That way, you have perfectly portioned herb “bombs” ready to toss into a pot! You can even freeze a whole sprig of savory right along with your fresh beans or veggies.
Drying vs. Freezing: Which is better?
Both methods have their perks, so it really comes down to what you prefer. Drying takes a little more effort upfront, but the storage is super easy. Plus, drying actually concentrates the flavor. Freezing is faster and keeps the herb’s flavor profile closer to its “fresh” state. Either way, you can’t go wrong!
