savory

Savory is a term used in food to describe tastes and dishes that are not sweet. In everyday cooking, savory flavors are often salty, brothy, or umami-rich, and the word is frequently used to distinguish entrees and sides from desserts. In flavor science, umami is recognized as a basic taste, while “savory” is a broader, non-scientific label that many people apply to meaty or deeply flavorful profiles.

Savory also refers to the herbaceous plant genus Satureja, commonly cultivated for culinary use. The two best-known species are summer savory (Satureja hortensis), an annual, and winter savory (Satureja montana), a perennial. Leaves are small, green, and aromatic, with a peppery, thyme-like flavor and hints of mint. Fresh or dried leaves are used to season meat, fish, beans, sauces, and stuffings, and they appear in spice blends and pickling.

Cultivation and culinary notes: Both varieties prefer sunny, well-drained soil and respond well to light trimming. In cooking, savory is valued for its ability to brighten bean dishes and complement fatty meats, sausages, and sauces without overpowering other flavors. It is common in European and North American cuisines and features in herb gardens and kitchens as an adaptable culinary herb.