Savory vs. Thyme — What's the Difference?

Savory, a herb known for its peppery and slightly bitter flavor, is commonly used in European and American cooking, particularly with beans and meats. Whereas, thyme, characterized by its minty and subtly earthy flavor, is a staple in Mediterranean cuisine and is versatile in soups, stews, and meat preparations.

Savory is available in two varieties: summer savory, which is milder and good for seasoning fresh, green vegetables and poultry; and winter savory, which is stronger and more suited to hearty dishes and game meats. On the other hand, thyme is typically used in its single common variety, known for its compatibility with a wide range of dishes, enhancing flavors without overpowering them.

The culinary applications of savory often focus on its ability to enhance the flavors of beans and meats without the need for much salt, making it popular in diet-conscious meals. Conversely, thyme is often paired with other herbs in blends such as herbes de Provence and is celebrated for its ability to add depth to the flavor profiles of slow-cooked dishes.

In terms of cultivation, savory is an annual or perennial herb that prefers full sun and well-drained soils, thriving in both pots and garden beds. Thyme, also a perennial, is more drought-tolerant and prefers well-drained, sandy soil, often used as a ground cover in garden landscapes due to its hardy nature.

While savory is particularly favored in Eastern European cuisines for dishes like sausages and seasonings, thyme is a cornerstone in French and Italian kitchens, essential for classic recipes like ratatouille and osso buco.