Summer savory is a delicate green herb that complements the flavors of vegetables, seafood, and poultry. Best in its fresh form, it is also available dried. Store fresh summer savory in the refrigerator, wrapped in paper towels and enclosed in a plastic bag. Dried summer savory, found with other seasonings in all supermarkets, should be stored away from light, heat, and moisture for up to 1 year; crush in the palm of the hand to release its flavor.
To chop or mince fresh summer savory:
Holding the stems, gather the leaves into a tight, compact bunch. Using a chef's knife, cut across the bunch to chop the leaves coarsely. Discard the stems. To mince, gather the chopped leaves. Steadying the top of the blade, rock the knife in an arc until desired fineness is reached. For other herb varieties, see basil, bay leaves, borage, bouquet garni, chervil, chives, cilantro, dill, epazote, fennel, fines herbes, garlic chives, herbes de Provence, marjoram, mint, oregano, parsley, rosemary, sage, tarragon, and thyme.