Summer savory (a member of the mint family) is a popular herb in Atlantic Canada, where it is used as the main flavoring in a thick meat dressing (cretonnade) for turkey and chicken, in stews, and in meat pies. Summer Savory is used in much the same way as sage is elsewhere.
The herb is native to Europe and is usually grown in gardens. And plays an important role in Bulgarian cuisine, as well as Romanian (Samarle [ stuffed cabbage or grape leaf rolls]).
Summer savory grows well in a wide range of soil and climatic conditions.
Summer-savory is an herb which grows on bushes that reach between 10 inches and 2 feet in height. Summer savory blooms from July to September and the flowers are lilac colored, and tubular in shape. The leaves are slender and bronze-green colored.
Selecting and Buying
The tender new leaves and stems can be used through out the season, though for drying it is often best to let the leaves and stems grow a bit sturdier and larger.
Preparation and Use
Use in cretonnade, fricot or meat pies. As well as in salads, soups, added to boiling water for string beans, and in a sauce for veal.
Conserving and Storing
If you choose to grow your own Summer-savory, plants should be removed from the garden before they flower (60-75 days after planting). Bundle the individual stems of the plant together with cord, and hang the plant, upside down, until dry (2 - 4 weeks).
Store dried leaves in jars.
Another option is to harvest only so many of the leaves from live plants as you'll use, then allow the plants to finish out the season. This allows the plant to mature with seeds which can be planted for the next season.