Summer savory has to be one of my favorite fresh herbs. I use it in so many things like soups, stews, marinades, eggs, roasts and sausage. Some say it is milder than sage and perfect for sausage! I grew a bunch this year and I thought I would dry it to enjoy over the winter!
Summer savory is actually a member of the mint family with a more delicate aroma than winter savory. Winter savory is another of my all time favorites but seems rather hard to source at times.
Summer savory has uses other than culinary: it may be used as a digestive aid for gas and colic, a general tonic for the prevention of diarrhea and as an expectorant for lungs. It is also said to give instant relief from a bee or wasp sting. I’ll have to try that one – there seems to be a lot of wasps in my yard this year!
There are many ways to dry herbs. I tried tying them in bunches and hanging upside down for 2 weeks. However, in my house, I found the best way to do it is to simply dry them at a low temperature in the oven for 30 – 45 minutes. The flavor is preserved and they are thoroughly dried!
Drying Herbs: Summer Savory
- A bunch of fresh herbs such as summer savory, parsley, thyme, etc
- Cookie sheet lined with parchment paper
- Cut your herbs just when you start to see the flower buds – the oils are strongest at this point
- If there are some flower buds, dry them as well
- Shake off any bugs or dirt and rinse under running water
- Dry with a tea towel
- Peel off the leaves and flowers from the stems as best you can and place on a cookie sheet lined with parchment paper
- Place in a 200 degree F oven for 30 minutes
- If they do not break apart easily, dry a little longer
- Break up the herbs and place in a cute jar
Prep Time: 10 minutes
Dry time: 30 minutes
Tip: Dry as much as you can because when it is dried, it has much less volume than when fresh!