Savory

Dried savory can be stored in an airtight container in a cool, dark place for several years. Fresh savory can be stored in the refrigerator, wrapped in a damp paper towel inside a plastic bag, for about a week.

Dried savory is more potent than fresh; use about 1 teaspoon dried for every tablespoon fresh.

Add dried savory towards the end of cooking to preserve its flavor.

It pairs well with beans, poultry, pork, and root vegetables.

Beans (especially green beans and white beans)

Poultry (chicken, turkey)

Pork

Root vegetables (potatoes, carrots)

Legumes

Stuffing

Sausages

Using too much fresh savory, which can overpower a dish.

Confusing savory with sage; while similar, they have distinct flavor profiles.