Savoury Summer (Satureja hortensis) is a delicate yet flavourful herb that has long held a place in both culinary and medicinal traditions. Native to the Mediterranean region, this annual herb is a member of the mint family (Lamiaceae) and is known for its slender leaves and lilac or pale violet flowers that bloom in midsummer. Its aroma is warm and peppery, somewhat reminiscent of thyme, but with a lighter and fresher profile.

Summer savoury is often confused with its perennial cousin, winter savoury (Satureja montana), but the two are distinct. Summer savoury has a softer texture and milder flavour, making it ideal for a wide variety of dishes. Its peppery tang can enhance everything from beans and lentils to sausages and stuffing. In fact, savoury is a traditional ingredient in the classic French herb blend Herbes de Provence, and in Atlantic Canada, it’s a cornerstone of regional cuisine, frequently used in poultry dressings and stews.

One of the most celebrated culinary pairings for summer savoury is with legumes. The herb is reputed to reduce the flatulence commonly associated with beans, while simultaneously enhancing their earthy taste. It also complements root vegetables, grilled meats, and even creamy cheeses.

Beyond the kitchen, summer savoury has been used historically for its health-promoting properties. It has mild antiseptic and digestive qualities and was once brewed into teas to soothe sore throats and digestive discomforts. Its essential oil contains carvacrol and thymol, compounds also found in oregano and thyme, known for their antimicrobial properties.

Growing summer savoury is relatively easy. It prefers full sun, well-drained soil, and benefits from regular harvesting, which encourages bushier growth. As an annual, it needs replanting each year but can be started easily from seed.

Whether used fresh or dried, savoury summer brings a punchy yet refined flavour to your dishes, proving itself an underrated but invaluable herb in any herb garden or spice rack.