Savory is an aromatic herb with a slightly peppery taste, and it comes in two main varieties: summer savory (Satureja hortensis) and winter savory (Satureja montana).
Here's more about savory:
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Varieties:
- Summer Savory: This variety has a more delicate flavor and is often used in cooking. It's an annual herb with slender, light green leaves.
- Winter Savory: A perennial herb with darker, more robust leaves and a stronger flavor compared to summer savory.
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Flavor and Aroma: Savory has a taste profile reminiscent of thyme and marjoram, with a peppery undertone. It has a fragrant aroma that intensifies when the leaves are crushed.
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Culinary Uses: Savory is a versatile herb used in various cuisines, particularly in European cooking. It's used to flavor beans, stews, soups, meat dishes, stuffing, and sauces. Summer savory is often preferred for its mild flavor, while winter savory's stronger taste works well in heartier dishes.
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Appearance: Both summer and winter savory have small, narrow, lance-shaped leaves. Winter savory tends to have darker, shinier leaves compared to the lighter green leaves of summer savory.
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Growing Conditions: Savory thrives in well-drained soil and prefers full sun. It can be grown in gardens, pots, or containers and is relatively easy to cultivate.
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Harvesting: Leaves can be harvested throughout the growing season by snipping off stems or individual leaves. For the best flavor, harvest before the plant flowers.
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Preservation: Savory can be dried by hanging bunches upside down in a well-ventilated area. Once dried, the leaves can be crumbled and stored in an airtight container. It can also be used fresh or frozen for later use.
Savory's peppery and herbaceous flavor adds depth to a wide range of dishes. It's a versatile herb that's valued for its culinary uses, particularly in adding a savory and slightly spicy note to various recipes.
