Herbs, Winter Savoury

Cooking tips:

A few ideas on what to pair Winter Savoury with:
-roasted or grilled lamb or beef
-Pair with roasted carrots of parsnips
-stir small amounts into cooking greens like chard or kale
-excellent added into bean based dishes
-added into savoury cheese scones or muffins
-added to wintery soups, stews or sauces.

Unlike other fresh herbs, winter savoury is strong and fleshy and it maintains it's aromatic compounds when cooked for a long time. In fact, we recommend using it towards the start of your cooking to fully infuse the flavour in your dish, and soften the leaves.

Due to its highly aromatic nature, winter savoury dries beautifully and last a long time as a dried herb. A pinch of dried savoury is a great way to elevate your cooking. To dry winter savoury, strip the leaves off the stems and place them in a low temperature oven (between 80-120 degrees Celsius. The lower the temperature the more aromatic compounds get preserved, but it might take a bit longer) until completely dry and crumbly (alternatively you can dehydrate them in a dehydrator).
Once dry and crumbly, grind it down to a fine powder using a pestle and mortar, a food processor or a spice grinder.
It's great sprinkled over root vegetables, into salads or makes an excellent rub for meat. Store in an airtight jar or other container.

Storage instructions:

We provide a large bunch so to best store it, place it in the fridge in an airtight container. You can also store it in a glass of water on a sunny windowsill for a long time; just ensure that you refresh the water every couple of days. Winter Savoury can also be processed and frozen, to be added to your cooking at a later date. The leaves may darken after freezing, but they still retain their full flavour