Today I’m shining a light on one of the most overlooked cold-weather heroes in the herb world, winter savory. If thyme had a bolder, peppery cousin who thrived in the cold and added instant depth to every cozy dish, this would be it.
Winter savory has a warm, earthy flavor with a little bite that makes soups, stews, mushrooms, potatoes and lentils taste richer without a drop of oil. It holds up beautifully through long simmer times, which makes it perfect for those big pots of comfort food we all crave this time of year. And here’s a fun little secret cooks have known for centuries, winter savory helps make beans and lentils easier to digest, which is probably why it was once called the “bean herb.”
Try it with mushrooms for a deep, savory finish, stir a pinch into your lentils while they cook or sprinkle it over roasted root vegetables for a warm, rustic aroma that fills the whole kitchen. If you’ve been wanting a new herb to play with this season, winter savory is one of those tiny additions that makes a big difference.
If you ever want me to show you exactly how to use herbs like this in your everyday plant-based cooking, you know where to find me.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
