Last week I cut down the mini hedges of summer savory in my windowboxes. I felt a bit bad about it because bees really love their tiny flowers. But they have other tiny flowers to plunder.
I wanted to dry the herb while it was still very leafy. It dries quite fast, spread out on a counter or on baking parchment.
After a few days I crush it, remove the stems, and squeeze it all into the designated container in my spice collection. Overflow goes into a mason jar. It keeps its strong flavor for many months.
And the flavor of summer savory is...? Similar to oregano, but not quite. Throw in a pinch of thyme. A whiff of bee balm.
One of the ways I like to use it is to help turn ordinary cheese into fancy cheese: fresh goat cheese, say, with good olive oil and summer savory becomes very delicious, overnight (this is not something to leave out on the counter, by the way, unless you like botulism - keep it in the fridge)
My whole story, with growing tips, food ideas and a recipe, is on Gardenista.
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