Summer savory has to be one of my favorite fresh herbs. I grew a bunch this year and I thought I would dry it to enjoy over the winter!
I use summer savory in so many things like soups, stews, marinades, eggs, roasts and sausage. Some say it is milder than sage and perfect for sausage!
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!
Tie them in bunches and hanging upside down in a paper bag for 2 weeks. This can work if your house is very dry.
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!
Another method for preservation is to simply air dry the leaves and roll them between sheets of wax paper. Then place in a freezer bag.
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!
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These recipes are suitable for Paleo, SCD, GAPS and all grain free eaters.
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