Summer savory is the sariette of France and an essential ingredient in the herbes de Provence blend. It is often the basis of regional Middle Eastern za’atar spice mixes.
In early summer the stems are green and soft and can be chopped up together with the leaves.
As summer progresses the plants’ edible stems become woodier, and more wiry. This is the time to cut them for drying.
The most tender leaves and stems are wonderful as a chopped, fresh rub, tossed onto mushrooms, or over peaches that you grill on cooling coals.
Chanterelles cooking with summer savory and butter.
Fresh summer savory is an excellent alternative to basil for topping ripe heirloom tomatoes.
Ordinary goat cheese becomes extraordinary marinated overnight in olive oil with summer savory and orange zest (keep refrigerated, not on the counter).
Skip the marinade and dress slabs of feta with olive and summer savory.