Storage: Fresh savory should be stored in a plastic bag in your refrigerator crisper drawer.
For long term storage of savory, we recommend drying it on the stem. The best drying method is hanging it in bunches to dry over time, but you can also dry savory in a 185 degree oven. Dried savory can be stored in an air tight container in a cool, dry place. It will likely be significantly less potent than fresh.
Shelf Life: Up to two weeks fresh, six months dried.
Savory has a very potent flavor and aroma, so care must be taken not to let it overwhelm the rest of your dish.
Savory is often used to season
lamb,
mushrooms, beef,
trout,
beans and lentils. It also pairs well with vegetables like carrots, turnips, kale, Brussels sprouts and peas.
