Friday, July 30, 2010

Herbs - Summer Savory

Adding a spice or two can take a plain dish of food and turn it into a WOW dish.  Sometimes it is just the use of herbs that can make the home cook look like a true chef, providing she doesn't burn her dish!  haha  Even a simple use of herbs can turn a picky eater into someone who enjoys their vegetables and wants to try new things.  We all need to eat more vegetables!  Today I want to talk about summer savory because it is ready to be harvested and is such a versatile herb.  If you didn't grow it this year, try buying some fresh savory in the produce department and consider giving it a whirl next spring.

Summer Savory is an annual that adds just the right spice to many dishes.  You can add it to vegetables, egg dishes, soups, stews, meat, poultry and fish.  Try adding 1 Tablespoon chopped fresh savory to 1 pound of ground beef to make into hamburgers or meatloaf.  A favorite for many people is to add 1 Tablespoon chopped fresh savory to a pound of green beans.  It can be used as a salt substitute as well.  (Remember if using dried herbs to cut way back on the amount because dried herbs are so much stronger in taste.)

Summer savory is an annual unlike winter savory which is a perennial and can be grown into a hedge.  Both can be used for spicing food, but the consensus is most people prefer the flavor of summer savory.  It is easy to start from seed indoors and the seeds sprout in 1 to 3 weeks.  Transplant carefully outdoors after risk of frost has passed. 

If you have summer savory growing now in your garden, be sure to harvest half of the top of each branch as soon as it has lush foliage and again whenever it begins to flower.  Before the first frost, be sure to pull it out at the roots and dry the leaves for savory all through the winter months.

Give it a try!

1 comment:

Teri said...

I've never tried savory before. I'll definitely look into it. Love cooking with new spices.

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