Herb of the Month: Summer Savory

Herb of the Month: Summer Savory

By Laura Coffee, Marketing & Owner Services Manager, Co-op Owner

Summer savory is a bright and pungent herb, similar in flavor to thyme but with a hint of pepperiness. In fact, it can be substituted for thyme, sage, or rosemary in most recipes. As you might guess, based on these substitutions, summer savory goes well in poultry (including gamier options like goose and duck) and pork dishes. It also pairs well with lemon and beans. Summer savory is also less bitter than the winter variety, lending itself well to fresh tasting dishes more commonly served in its namesake season. If you are interested in participating in future installments of this series, you can sign up through the CRDL.

Simply Savory Tuna & Rice

  • 2 cups cooked white rice
  • 1 can cream of mushroom soup
  • 1 can tuna (in water, not oil)
  • 3 Tbsp milk or unsweetened non-dairy milk
  • 1 Tbsp summer savory
  • 1 tsp onion powder
  • salt to taste
  • lemon wedges for garnish, optional

Flake the tuna into a medium saucepan. Add all other ingredients and stir well to combine. Heat through on medium, stirring frequently. Serve hot, garnish with lemon wedges if desired.

Way to use Summer Savory

  • Infuse vinegar for salad dressings.
  • Blend into cream cheese with roasted garlic for a spread.
  • In cold bean salads.
  • With finely minced onion, crackers, and sausage for meatballs.
  • To replace sage in stuffing.
  • In an omelet or frittata.
  • Blended with lemon and garlic as a rub for grilled meats.
  • Toss over veggies or mushrooms with olive oil before grilling or roasting.
  • In smooth and creamy dips.
  • Sprinkled over fresh tomato slices with a touch of salt.

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