Summer savory (Satureja hortensis) is an annual herb with a delicate, peppery, thyme-like flavor and a hint of marjoram. It is lighter and more refined than its perennial cousin winter savory, with a milder, more aromatic character that makes it popular in French, German, and Eastern European cooking. Sometimes called the "bean herb" (Bohnenkraut in German), summer savory is traditionally paired with legumes to aid digestion and add flavor.
Summer savory appears in herb blends like herbes de Provence, poultry seasonings, and stuffings. It pairs exceptionally well with green beans, fava beans, lentils, pork, lamb, and poultry. When dried, it retains most of its flavor and is one of the better-preserved dried herbs, making dried summer savory a useful pantry ingredient.
When summer savory isn't available, its close relatives in the Lamiaceae (mint) family are the best substitutes.
■Best Substitutes for Summer Savory
Look for herbs with a similar thyme-marjoram quality and mild peppery character.
| Substitute | Flavor Match | Swap Ratio |
|---|---|---|
| Winter savory | Closest relative, more robust | ¾ the amount |
| Dried thyme | Very similar flavor profile | Equal amount |
| Dried marjoram | Slightly sweeter, close | Equal amount |
| Dried oregano | Bolder, Mediterranean | ¾ the amount |
| Herbes de Provence blend | Contains savory, more complex | Equal amount |
| Dried rosemary (ground) | More piney, pungent | ½ the amount |
| Dried sage | Earthy, camphor notes | ½ the amount |
■How to Choose the Right Substitute
Dried thyme is the single most versatile and accessible substitute for summer savory — the flavors are closely related and thyme works in essentially all the same applications. Use at an equal ratio and the results will be nearly indistinguishable in most dishes. Dried marjoram is another excellent choice, slightly sweeter and with less peppery bite, but a reliable stand-in in stews, sauces, and stuffings.
For bean dishes — the herb's most traditional use — thyme or marjoram both work perfectly. In herbes de Provence and similar French spice blends, summer savory is already one component among many, so the blend itself serves as a substitute in recipes where individual herbs can be approximated. Winter savory can be used at three-quarters the amount when you want a savory-specific flavor but have the stronger winter variety on hand.
■Frequently Asked Questions
What can I substitute for summer savory in green beans or fava beans?
Dried thyme is the most practical substitute at an equal amount. The flavor pairing with legumes is similar, and thyme's mild peppery-herbal quality approximates summer savory's role. Dried marjoram is another excellent choice for a slightly sweeter result.
What can I substitute for summer savory in herbes de Provence?
If making herbes de Provence at home without summer savory, increase the thyme component proportionally. The blend can also absorb equal amounts of marjoram or a small amount of oregano in its place. Ready-made herbes de Provence already contains savory, so the blend itself substitutes for the individual herb.
Can I leave out summer savory entirely?
Yes, in most recipes. Summer savory is a complementary herb rather than a defining flavor, and dried thyme can seamlessly fill its role. In traditional bean and legume dishes where savory is the characteristic seasoning, thyme will maintain the herbal profile.
What is the difference between summer and winter savory?
Summer savory (Satureja hortensis) is an annual with a milder, more delicate flavor. Winter savory (Satureja montana) is a perennial with a stronger, more pungent, and slightly more bitter character. They are interchangeable in most recipes with a small adjustment in quantity.
Is savory related to thyme?
Yes, both summer savory and thyme belong to the Lamiaceae (mint) family and share many aromatic compounds, which is why they are so easily interchangeable. Savory is sometimes described as "thyme with a little pepper," reflecting the close relationship.