Winter savory is a prized herb, especially for bean dishes and poultry, thanks to its peppery, piney, and slightly bitter flavor. However, it’s not always easy to find unless you grow it yourself. If you’re looking for the best winter savory substitutes, here are your top options—each with tips on how to use them for the best results.
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Your Best Bet: Summer Savory
Summer savory is the closest match to winter savory. Both herbs share a similar peppery, herbal profile, but summer savory is milder, sweeter, and less bitter. This makes it more versatile and often preferred in sausage-making and lighter dishes.
How to Substitute:
Because summer savory is less intense, use about 1.5 times the amount called for in your recipe, adjusting to taste. It works well in bean dishes, poultry, and even in salads where a gentler flavor is desired.
Pro Tip:
If you’re using dried summer savory, remember that dried herbs are more concentrated. Start with a smaller amount and build up as needed.
–> Learn More: Summer Vs. Winter Savory — How Do They Compare?
A Decent Second Choice: Thyme
Thyme, a fellow member of the mint family, shares many aromatic compounds with winter savory, including thymol. Its earthy, slightly minty flavor makes it a solid stand-in, especially in roasted meats, stews, and vegetable dishes.
How to Substitute:
Thyme is more potent than winter savory, so start with half the amount and add more if needed. Both fresh and dried thyme are widely available, making this a convenient option.
Pro Tip:
Thyme holds up well to long cooking times, so it’s great for slow-cooked dishes where you want the flavor to infuse gradually.
In a Pinch: Sage
Sage brings a piney, slightly peppery flavor reminiscent of winter savory, with a touch of eucalyptus. Its robust leaves make it suitable for both cooked and raw applications, such as stuffings, poultry, and salads.
How to Substitute:
Use sage in equal amounts to winter savory. Its strong flavor means a little goes a long way, especially in raw dishes.
Pro Tip:
Sage is also a carminative, making it an excellent choice for bean dishes where digestive comfort is a concern.
Other Alternatives
Marjoram
Marjoram is milder and sweeter than winter savory, with a delicate, floral note. It’s best added at the end of cooking to preserve its subtle flavor.
How to Substitute:
Use marjoram in equal amounts, but add it just before serving to avoid losing its aroma.
Epazote
Epazote is a traditional herb in Latin American cuisine, known for its strong, pungent flavor and carminative properties. It’s especially useful in bean dishes to reduce gas.
How to Substitute:
Use sparingly, as epazote can be overpowering. Start with a small pinch and adjust to taste.
Oregano
Oregano offers a robust, slightly bitter, and peppery flavor profile that can mimic some of winter savory’s qualities. It’s especially good in Mediterranean and Italian dishes.
How to Substitute:
Use oregano in equal amounts, but be aware that it can be more assertive, so taste as you go.
Rosemary
Rosemary’s piney, resinous notes can echo the woodsy aspect of winter savory, though it’s much stronger and more aromatic.
How to Substitute:
Use half the amount of rosemary, finely chopped, to avoid overpowering your dish. It’s best in roasted meats and hearty stews.
Herbes de Provence
This classic French blend often contains both savory and thyme, along with rosemary, marjoram, and other herbs. It’s a great all-purpose substitute for winter savory in Mediterranean recipes.
How to Substitute:
Use Herbes de Provence in equal measure, adjusting to taste. It’s especially good in roasted vegetables, meats, and stews.
Final Tips:
When substituting for winter savory, consider the cooking time and the intensity of the substitute. Add delicate herbs at the end, and use stronger herbs sparingly. Taste as you go to achieve the perfect balance for your dish.
Related posts
- Nine Delicious Winter Savory Uses: Learn some of the different ways to use this herb.
- Fresh Thyme Vs. Dried: How does the drying process impact the flavor and uses?
- Too Much Sage? Here’s how you can fix your dish if sage’s flavor is now overpowering your meal.