Savory is from the Mediterranean region and comes in two forms, an annual and a perennial. Whole leaf Savory is small and green with a very fragrant, slight peppery taste. Savory, like many herbs from this region, was used by the Romans and was often combined with Rosemary, Thyme, Sage, Fennel and Bay Leaves.
Suggested Use: Savory is wonderful when added to legumes, particularly lentils. The flavor of Savory is strong enough that salt is not needed for the beans. Savory is great in marinades and salad dressings. Rubbed on meat prior to cooking will allow Savory to enhance the flavor of any type of meat from poultry to beef.
Basic Prep: Add directly to recipes, whole, crushed, or as called for.
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