Summer savory is not hardy and should be harvested in the fall and stored for the winter. Even mountain savory is not available fresh all winter long. But which storage is better - dry or freeze?
As long as your summer savory is still there, you can harvest it. But since it is an annual, its days are numbered. In contrast, the mountain savory sprout again almost all year round, the old shoots slowly becoming woody. There is no harm in harvesting this herb until frost.
However, since savory goes particularly well with winter dishes such as bean dishes and stews, it is advisable to stock up on winter supplies in the form of dried or frozen herbs.
Dry savory
The easiest way to dry savory is to tie it into small bouquets and hang them in a warm, shady place to dry. If this is not possible, dry the herb in a dehydrator or in your oven. Use the dehydrator according to the operating instructions.
To dry in the oven, spread the savory on a baking tray and place in the oven at around 30 - 50 °C with the door slightly open. Drying takes a few hours. After they have completely cooled, rub the leaves from the stems, fill them in a dark screw-top jar and store in a cool and dry place.
Benefits of drying:
- slight flavor intensification
- universal use
- also suitable for flowers
- available at any time
Freeze savory
Savory can easily be frozen for a few months. Depending on how you want to use it later, freeze whole stems or bouquets or just the leaves. You can put these in ice cube trays with a little water until the cubes are frozen. Then transfer the cubes to larger containers. They are packaged to ensure their aroma and yet can be removed in small portions. Alternatively, you can freeze small bunches of savory along with the vegetables you plan to use them with.
Benefits of Freezing:
- short preparation
- no change in taste
- uncomplicated storage
tips and tricks
Savory is excellent for drying and freezing, so you always have a supply to season delicious vegetable and fish dishes.
UE
The garden journal freshness ABC
How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?
The garden journal freshness ABC as a poster:
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