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Savory is an unexpectedly versatile herb. It's easy to store. However, there are a few things to keep in mind when harvesting and drying savory.
In a nutshell
- Storage is easy
- Harvesting should be done before flowering
- Harvest time depends on variety and climate
- Drying can be done in three ways
- Preparation is key
harvest savory
Harvesting is generally possible from spring to autumn. However, the savory tastes most aromatic just before flowering. When this occurs depends on:
- climate
- care conditions
- variety
- location
- weather
Early varieties flower as early as June or July in warm weather and in mild regions. Mountain savory usually does not bloom until August or September.
In addition, care should be taken to ensure that the cutting tools are clean when harvesting. Use a knife or scissors with freshly cleaned and sharp blades.
Tip: In order to simplify the subsequent drying, the severed shoots should be ten to 20 centimeters long. Choose undamaged plant parts and prune in the late morning of a sunny, dry day.
preparation
Preparing savory for post-harvest storage is simple. All you have to do is wash and dry the cut shoots thoroughly. Depending on the type of drying, cutting up the parts of the plant can make sense.
Dry savory
In the oven
Drying in the oven is quick and easy. It is only necessary not to exceed a temperature of 40°C and to leave the oven door open. For this purpose, you can, for example, clamp the handle of a wooden spoon in the door. This allows the moisture to be better removed from the herb.
Tip: Chop up the savory stalks before drying. This makes it significantly shorter. That saves time and money.
dehydrator
The advantage of a dehydrator is that you can set the temperature specifically. The duration can also be pre-programmed. This makes it particularly easy to prepare the herb for storage. Nevertheless, you should make sure that the aromatic parts of the plant are completely dry.
Notice: A potential downside is that the herb can only be roughly broken up before drying. There are also electricity costs.
air drying
If you have patience and there is enough space, air drying is also an option. To do this, you must observe the following points:
- choose a well-ventilated place
- tie together in loose bundles
- carry out regular checks
Above all, the controls are important in order to detect rot and mold at an early stage and to be able to remove affected sections.
Tip: The bundles should only consist of three to five sprigs of savory. Otherwise there is not sufficient ventilation. Alternatively, the shoots can also be laid out on a grid so that there is ventilation from all sides.
storage
In order to preserve the aroma, you should comply with the following criteria during storage:
- choose a dark storage location
- loose in a glass
- airtight
- completely dry
Also avoid major temperature fluctuations and the ingress of moisture.
frequently asked Questions
Where is savory used?As the name suggests, it is used, among other things, to prepare beans as a side dish or salad. However, it is also found in spice mixtures, such as herbs de Provence, and is suitable for vegetables as well as meat and fish.
What is the best way to chop the herb?A chopping knife is a good way to chop the herb very finely and evenly. Alternatives are:
- hoes
- Mortar and pestle
- crumble by hand
- Cut with scissors
As long as they are stored in an appropriate container and under the right circumstances, they will keep for at least a year. In most cases, however, they can be kept for up to three years. However, the aroma is lost over time.