Savory–An herb that lives up to its name with bold, peppery flavor.
Of the 30 savory varieties within the family Lamiaceae, Summer Savory and Winter Savory, which are related to other aromatic plants like Mint, Rosemary and Thyme, are the most popular and widely cultivated.
Medicinally, Savory has long been considered a healing herb for the digestive tract and a powerful antiseptic used in toothpaste and soaps for its fragrant oils. Historically, herbalist and naturalists have claimed Savory to be a powerful aphrodisiac and was used as an essential ingredient in love potions.
Savory is best in the Summer and Winter.
Savory is available all year long.
Though most commonly used as a delicate vegetable seasoning, Savory possesses a natural affinity for beans. Summer Savory, with a more subtle flavor, is best on tender baby green beans, while the bitter bite of Winter Savory will complement a medley of hearty dried beans.
In fact, Savory’s complementary relationship with beans is revealed in its German translation: ‘Bohenkraut,’ meaning “bean herb.” In addition to being a complementary flavor, Savory possesses natural components that aid in the notoriously problematic digestion of the legumes. Savory and beans are complementary in more than ways than one.
When buying fresh Savory, the leaves should be dark green with no yellow or brown spots. Dried Savory leaves will be more faded, but should still retain a little green color.
Fresh Savory will last about a week refrigerated. It can also be wrapped in foil and plastic and frozen for several months with little loss of flavor.
Both Summer and Winter Savories were major spices in European cooking before world exploration and trade introduced tropical spices, like Black Pepper. During Caesar's reign, it is believed that the Romans introduced Savory to England, where it quickly became a popular medicine and cooking ingredient. The Italians may have been among the first to grow Savory as a kitchen herb, and it is still used extensively in their cooking as an especially good companion to vegetables, Stews and Sauces.
Allow 1-2 t of Savory per recipe.
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