Summer Savory Recipe: Earthy Herb Blend for Meats and Stews

Summer savory brings a unique earthy warmth to any dish, making it a must-have in your spice collection. This blend captures its distinctive peppery, slightly minty character that enhances meats and stews beautifully.

I developed this mix to add depth to hearty dishes without overpowering them. The combination of summer savory with complementary herbs creates a versatile seasoning that works with chicken, pork, or vegetable stews.

Store this blend in an airtight container away from light for up to 6 months. The flavors will remain vibrant and ready to transform your next meal.

Use it as a dry rub, sprinkle over roasts before cooking, or stir into soups for an instant flavor boost.

Ingredients for Summer Savory

Ten herbs and spices for a versatile blend with summer savory at its heart.

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The summer savory is non-negotiable here—Penzeys or Mountain Rose Herbs have excellent quality. Bulk bins at Whole Foods or natural food stores are great for testing freshness (rub a little between your fingers to check aroma). I like to add a pinch of crushed dried lemon peel for brightness, but the core blend stands strong without it.

Out of dried thyme? Fresh thyme at one-third the amount works if you’re using it immediately. No marjoram? Oregano can substitute in a pinch, though it’s slightly more assertive. The garlic and onion powders add depth—granulated garlic or onion at the same volume works too. For a milder blend, reduce the black pepper to half a teaspoon.

This keeps beautifully in an airtight container for 6 months. Store away from heat and light (a dark cabinet, not above the stove). Double or triple the batch—it’s that good. Shake or stir before using, as the finer powders tend to settle at the bottom.

Step-by-Step Instructions for Summer Savory Herb Blend

Here’s the method. Straightforward, tested, works every time.

Step 1: Crush the Rosemary for Better Distribution

Begin by crushing the 1 tbsp Dried Rosemary between your fingers or with a mortar and pestle. This releases its aromatic oils and ensures it blends evenly with the other herbs. Rosemary’s needle-like leaves can be overpowering if left whole.

I always do this first because it’s the most time-consuming part of the process. You’ll notice the scent becomes more intense as you crush—this means you’re unlocking the full flavor potential.

Step 2: Combine the Primary Herbs

In a medium bowl, add the crushed 1 tbsp Dried Rosemary along with the 2 tbsp Dried Summer Savory, 1 tbsp Dried Thyme, and 1 tbsp Dried Marjoram. These four herbs form the aromatic foundation of your blend.

The summer savory is the star here—its earthy, slightly peppery notes will dominate, while the thyme and marjoram add complementary warmth and subtle sweetness respectively. Stir gently to mix without crushing the herbs further.

Step 3: Add the Umami and Heat Elements

Now incorporate the flavor enhancers: 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 1 tsp Black Pepper, and 1 tsp Sea Salt. These ingredients add depth and balance to the herbal notes.

The garlic and onion powders might seem like a lot, but they’ll mellow as the blend sits. I use fine grain sea salt to ensure it distributes evenly throughout the mixture. The black pepper adds a subtle sharpness that complements the herbs perfectly.

Step 4: Incorporate Optional Elements

For extra complexity, add the 0.5 tsp Dried Sage and 0.25 tsp Red Pepper Flakes. These are optional but highly recommended—the sage adds another layer of earthiness, while the red pepper flakes provide a gentle warmth.

If you’re sensitive to heat, you can omit the red pepper flakes, but I find that 0.25 tsp adds just the right amount of subtle kick without overpowering the blend. The sage should be rubbed between your fingers before adding to release its full aroma.

Stir all ingredients together thoroughly, making sure the finer powders are evenly distributed among the larger herb pieces. Your blend should look uniform with no visible clumps of any single ingredient.

Regional Styles of This summer savory

French Tradition

In Provence, this blend often includes herbes de Provence elements like lavender. I keep it simple with just 1 tsp lavender buds for a floral touch. The French use it on lamb and grilled vegetables, where the summer savory shines alongside rosemary and thyme. 🌿

Balkan Style

Bulgarian cooks add ½ tsp smoked paprika to their summer savory mixes. This smoky variation works wonders with grilled meats and hearty bean stews. I discovered this version while traveling through Sofia and fell in love with its depth.

British Approach

English versions often focus on the classic summer savory and sage combo, perfect for stuffing. I recommend doubling the sage to 1 tsp for a more traditional flavor profile. This blend is particularly good with pork sausages.

Mediterranean Twist

Greek cooks incorporate ½ tsp dried oregano and ¼ tsp fennel seeds for a brighter, more aromatic profile. This variation excels with roasted lamb and tomato-based dishes. I add a pinch of lemon zest for extra brightness.

Canadian Classic

In Atlantic Canada, summer savory is the star of dressing for roast chicken. The traditional recipe uses just summer savory, salt, and pepper. For my version, I keep it simple but add ½ tsp celery seed for complexity.

Frequently Asked Questions