Savory has a long history as a much-loved kitchen herb, so much so that since the time of the Saxons its name has become synonymous with all that is delectable and tasty. The Romans believed that this herb inspired passion; it was so popular that it was one of the first herbs grown by American colonists. Today, it is more prevalent in its dried form but it is still possible to experience it fresh with North Shore Living® Savory, which is packaged with its roots still attached so you actually bring home a living plant.
Taste and Uses
Savory has a peppery taste similar to a minty thyme. It is most known for its pairing with green vegetables and beans, so much so that the German word for savory, Bohenkraut, translates directly to “bean herb.” It is considered an ideal herb for people trying to add herbs as a salt substitute.
Kitchen Tips
Uncooked savory will give you the strongest flavor. Add it fresh to get the full impact of flavor or cook it to decrease its prominence in a recipe. To use North Shore Living® Savory remove the amount needed from the root ball, wash and pat dry. Then mince both stem and leaf with a sharp kitchen knife. When substituting fresh herbs in a recipe calling for dry, one part dry is equal to three parts North Shore Living®. Try one of our recipes or simply pair it with some of the ingredients suggested below:
- Vegetables: asparagus, Brussels sprouts, cabbage, carrots, celery, corn, fennel, green beans, lima beans, wax beans, Jerusalem artichokes, mushroom, parsnip, potato, squash, turnips
- Seafood: bass, lobster, flounder, halibut, sole, turbot
- Meat and Poultry: bacon, chicken, goose, ham, lamb, steak, pork, ribs, turkey, veal
- Soups and Sauces: apple and cranberry sauce, asparagus, fish, lentil, and white bean soup
- Dairy: brie, cream cheese, Gruyere, Parmesan cheese, scrambled eggs
- Legumes and Grains: all beans, couscous, pasta, tabbouleh
- Fruit and Dessert: apple, cranberry, coconut
- Herbs and Seasoning: basil, dill, cumin, fennel, marjoram, parsley, thyme
