Summer Savory Recipe: Earthy Herb Blend for Garden-Fresh Flavor

This earthy herb blend captures the essence of summer in every pinch. I developed this mix to bring garden-fresh flavor to dishes year-round, using simple ingredients that complement each other perfectly.

The combination of summer savory with other herbs creates a versatile seasoning that enhances meats, vegetables, and even breads. A small batch keeps the flavors vibrant and potent for up to six months.

Sprinkle this blend on roasted chicken, grilled vegetables, or mix it into marinades for an instant flavor boost. Its balanced profile works equally well with robust and delicate dishes.

Make a larger quantity to keep on hand for spontaneous cooking. The uses for this blend are limited only by your imagination.

Ingredients for Summer Savory

Ten herbs and spices bring summer garden flavor to every dish all year long.

Summer savory is the star here—Penzeys or Mountain Rose Herbs have the best quality. Most grocery stores carry it in the spice aisle, but local herb shops often have fresher stock (worth the extra stop). The thyme and rosemary should be organic if possible—their oils are what give this blend its punch. I always buy these in bulk bins when I can, since they lose potency after about 6 months.

No summer savory? Sage works in a pinch—similar earthy vibe. Fresh herbs can be used at triple the amount, but dry them first (spread on a tray, 2-3 days). Swap marjoram for tarragon if you want a slight anise note. The garlic and onion powders are non-negotiable though—they’re doing most of the heavy lifting for depth. Pre-made blends won’t cut it here.

Store in an airtight jar away from light. Keeps its vibrancy for 6 months—after that, the flavors fade (still usable, just milder). I make a double batch every spring, so I’m never without it. Glass jars work best; plastic can absorb odors over time.

Step-by-Step Instructions for Summer Savory Herb Blend

Here’s the simple method to create this aromatic blend with perfect balance every time.

Step 1: Gather and Measure Your Dried Herbs

Pull out all your dried herbs: the 2 tbsp Dried Summer Savory, 1 tbsp Dried Thyme, 1 tbsp Dried Rosemary, 1 tbsp Dried Marjoram, 1 tbsp Dried Basil, and 1 tbsp Dried Oregano. I like to place them in small bowls first to ensure I have everything ready.

This step prevents the common mistake of forgetting an ingredient halfway through. The summer savory is your base here, so make sure you’ve got that 2 tbsp measured accurately—it’s the star of this blend.

Step 2: Crush the Rosemary for Maximum Flavor

Take the 1 tbsp Dried Rosemary and place it between your fingers or on a cutting board. Gently crush it to release its aromatic oils. You’ll notice the scent becomes much stronger immediately—that’s how you know it’s working.

I always do this with rosemary because its needles are so tough. Crushing breaks them down and ensures the flavor distributes evenly throughout your blend. Don’t skip this—it makes a noticeable difference in the final taste.

Step 3: Combine All Dry Ingredients

In a medium bowl, add the crushed 1 tbsp Dried Rosemary along with the 2 tbsp Dried Summer Savory, 1 tbsp Dried Thyme, 1 tbsp Dried Marjoram, 1 tbsp Dried Basil, and 1 tbsp Dried Oregano. Stir them together with a fork or whisk.

The mixture should look evenly distributed with no clumps. Here’s the thing—dried herbs can settle differently in their containers, so mixing well ensures every pinch of this blend delivers consistent flavor.

Step 4: Add the Powdered Seasonings and Salt

Now add the 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Sea Salt, and 0.5 tsp Black Pepper to your herb mixture. These are your flavor boosters that will complement the herbal notes perfectly.

I use fine grain sea salt for this blend because it incorporates better than coarse salt. Stir everything together thoroughly for at least 30 seconds to ensure complete distribution. You want every bite to taste balanced.

Step 5: Store Properly for Long-Lasting Freshness

Transfer your completed blend to an airtight container. I prefer glass jars with tight-fitting lids for herb mixes. Store it in a cool, dark place like your pantry—not above the stove where heat can degrade the flavors.

This blend will keep for up to 6 months at peak freshness. Before each use, give the jar a gentle shake to redistribute any settled ingredients. That way, you’ll get the full spectrum of flavors in every dish you season.

Essential Equipment for Perfect Results

Mixing Bowls

I prefer a medium stainless steel mixing bowl for combining herbs. Its smooth surface makes it easy to whisk ingredients together without losing any in corners. A 1.5-quart bowl gives plenty of room to stir without spilling. 💛

Whisk or Fork

A small whisk works perfectly for blending dry herbs, ensuring even distribution. If you don’t have one, a clean fork will do the job—just stir for at least 30 seconds to combine thoroughly. I keep a dedicated whisk just for spice mixes.

Herb Crusher

For the rosemary, a mortar and pestle or dedicated spice grinder releases its oils effectively. I use my OXO mortar and pestle for this—it’s the right size for 1 tbsp of herbs. Crushing by hand works too, but takes more effort.

Storage Jars

Glass jars with airtight lids preserve freshness best—I love the Ball Mason 8-oz jars. Avoid plastic containers, as they can absorb odors over time. Store in a cool, dark pantry, never above the stove where heat can degrade the flavors.

Measuring Tools

Use stainless steel measuring spoons for accuracy. I recommend 1 tbsp and 1 tsp sizes from a trusted brand like Cuisinox. Level off each measurement with the flat edge of a knife for consistency. This ensures every batch tastes identical. ✨

Labeling Supplies

Masking tape and a permanent marker work for quick labeling. For a nicer look, use chalkboard labels or a label maker. Include the date so you know when to refresh your blend—every 6 months for peak flavor.

Frequently Asked Questions