Sarriette de garrigues (wild savory)

  1. Home
  2. Raw Spices
  3. French Spices
Sarriette de garrigues (wild savory)

Technical guide

Ingredients Dry savory
Origin France
Net weight 10 g
Conservation / Utilisation In a dry, dark place such as a closed cupboard.
Price incl. tax €6.50

This sarriette has a taste a bit like thyme and pepper.

Conseil With barbecue grills, salads and fresh cheeses. But also with legumes (chickpeas, lentils, beans).

The words of Olivier Roellinger

With a taste a bit like thyme and pepper, it is most frequently found in the famous French spice blend “Herbs de Provence”.
It is especially good on meat, grilled vegetables, mixed beans, and lentils.
In the heart of the Languedoc heath, this magnificient wild summer savory is hand-picked.


Like rosemary, the savory has for origin the scrublands of the Mediterranean coast. The savory likes stony hillsides, poor and sunny land.
The savory is appreciated as a condiment, with a taste close to thyme but more subtle. Savory is indeed more 'shy' than thyme. Sometimes also called by its regional name, “poivre d’âne”, savory is a variant of the word “satyr”, which certainly comes from the plant’s oft-mentionned aphrodisiac qualities.