Savory, Summer (Whole Leaf)
An accurate name for an herb if there ever was one.
A curious leaf with hints of oregano, marjoram, thyme, parsley, and celery (and some might argue that there’s a shadow of mint in there, but that’s up for debate). Pungent, bitter, and aromatic enough to fragrance an entire room savory is an herb that lives up to its name. Summer savory is about as European an herb as you can get and does well in classic British and German foods.
Broad beans, pole beans, rabbit, oily fishes, cabbage and potatoes all love to be paired with savory. Add early on in cooking to imbue a deep, green flavor and at the end of cooking to add a bit more fresh punch.
|Recommended Applications||Rub Summer Savory on meat before cooking, or add to your homemade marinade or salad dressing for an enhanced flavor. Contributing a taste that is quite bold, when added to beans the addition of salt is unnecessary.|
|Basic Preparation||Ready to use as is, no preparation is necessary. Can be used whole, crushed, or ground.|
|Taste & Aroma||Hot, Pungent|
|Shelf Life||2 Years|
|Handling / Storage||Store in a cool, dry place.|
|Country of Origin||Albania|
|Allergen Information||None Specified|
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