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How to Dry Summer Savory

Summer savory is a member of the mint family and tastes similar to thyme with a peppery accent. It grows up to 18 inches tall, has slender branches with small, spearlike leaves and lavender or white flowers. Use summer savory to enhance fish or bean dishes, stuffing, soups, quiche, omelets, tomato sauces and vegetable casseroles, or as a fragrant poultry garnish. Easily dry this annual garden herb at home for a year-round supply in your kitchen.

Cut branches from the summer savory plant (before its buds open) with garden shears on a dry day. Remove any dead, immature or damaged leaves and insects from the branches.

Rinse the summer savory in cold water and gently blot dry with a clean, lint-free towel until all moisture is absorbed.

Turn the branches upside down and tie the ends of up to six branches together with string or dental floss.

Loop a 12-inch length of string or dental floss through each of the tied ends of the savory bunches, and make a knot in each loop for hanging.

Hang the summer savory bunches separately from thumbtacks in a warm, dry, well-ventilated room for at least 2 weeks until dry. Discard any summer savory that forms mold.

Remove the dried summer savory leaves from the branches, and dispose of the bare branches. Crush the leaves or leave them whole.

Place the dried summer savory in an air-tight container or resealable plastic bags or seal it in plastic with a vacuum sealer. Label and date the container or bags.

Store the container or bags of summer savory away from sunlight in a dry, cool area.


Dried summer savory is more intense than fresh summer savory. To substitute dried summer savory for fresh, use one quarter to one third of the amount of fresh summer savory called for in the recipe. Use your dried summer savory within 1 year of drying.


Do not dry summer savory in the sun because its color and flavor will fade.

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