Savory, rubbed
Ab CHF 10.–
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Savory, rubbed brings a bold, savoury, peppery taste to your kitchen – with notes reminiscent of thyme and oregano and a fine, fresh mint note. It is exactly this combination that makes it ideal for dishes with beans, lentils and hearty stews, where it adds depth and structure without becoming dominant.
Category: Spice blend
Taste: savoury-peppery, herby, slightly bitter, with a fine mint note
Use: beans & lentils, stews, vegetable soups, potato dishes
Format: 30g jar / 200g stand-up pouch
My tip: Add savory only at the end of cooking – this preserves the herby freshness and lets the light mint notes come through better.
Origin & Story
Savory has been one of the most important herbs for pulses since antiquity. In Central European and Alpine cuisine it was traditionally used to give bean dishes flavour, structure and pleasant digestibility. Its characteristic aroma – savoury and peppery with hints of thyme and oregano plus a fine, fresh mint note – makes it a reliable seasoning for hearty soups, stews and vegetable dishes to this day.
Highlights
For my savory, rubbed I use only tender, green leaf tips. They are gently dried and coarsely rubbed so that the essential oil is fully preserved. On the palate the herb is bold, savoury and slightly bitter, with peppery notes reminiscent of thyme and oregano, rounded off by a subtle minty freshness. This makes it ideal for beans, lentils, root vegetables, potato dishes and long-cooked stews, in which the herb structure stays clearly noticeable but never dominates.
Quality
The savory comes from controlled cultivation in Albania. Only young, green leaves are processed – free from stems or discolouration.
No additives, no technical aids, no anti-caking agents.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen.
100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
I add savory to stews or vegetable soups only towards the end of cooking – this keeps the aroma lively and the flavour clear. With beans or lentils in particular, it helps make them easier to digest.
Recommended use
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For bean stew, lentil dishes or pea soup
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In vegetable soups with root vegetables
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For potato dishes with bacon or onions
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In herb blends for patties or stuffings
Recipe idea
Bean stew with carrots, celery & savory
View recipe
Origin / Ingredients
Savory (Albania).
All ingredients are processed with 100% craftsmanship at Manufaktur Funke.
Storage
Store in a dry place away from light. Reseal well after opening.
Ingredients
savory
Additional information
| Weight | 0.03 kg |
|---|
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