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Savory Leaf, Summer


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Savory Leaf, Summer

Frontier Bulk Savory, Summer Leaf, Cut & Sifted, 1 lb. package Frontier Bulk Savory, Summer Leaf, Cut & Sifted, 1 lb. package (Satureja hortensis)
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Frontier Bulk Savory, Summer Leaf, Cut & Sifted, 1 lb. package
Frontier Bulk Savory, Summer Leaf, Cut & Sifted, 1 lb. package
Size: 1 lb
Price: $30.50
Botanical Name: Satureja hortensis L.
Product Notes: Summer savory is commonly used to flavor sausage and salami, as an ingredient in herbs de Provence blends, and is a pleasant compliment to egg dishes, beans and lentils. It should be added towards the end of the cooking cycle for optimum flavor. Although they are of different botanical species, summer and winter savory have many of the same properties, and characteristics including the same main essential oil constituents, carvacrol and cymene.
Origin: USA
Kosher: KSA Certified
Common Name: Savory, Summer
Plant Part: Leaf
Bar Code: 0-89836-00304-1
1 lb Bulk Bag 30.50 addtocart1

Sweet and a little peppery, summer savory's taste is similar to a combination of marjoram and thyme. A popular garden and pot-herb, it's best known for how deliciously it goes with beans.

Botanical name: Satureja hortensis L.

Summer Savory Summer savory is milder and more popular in the kitchen than winter savory. Native of the Mediterranean region, there are about 14 species of the genus Satureia, a member of the mint (Lamiacea) family. Summer savory, or garden savory (Satureja hortensis), is the most commonly grown variety. Although they are of different botanical species, summer and winter savory have many of the same properties, and characteristics including the same main essential oil constituents, carvacrol and cymene.

A hardy annual that grows to about six inches, summer savory has dark green, leathery leaves. Its slender stem is covered with little hairs, and its fragrant flowers are lilac, white, or pink. Summer savory has been enjoyed as a seasoning for over 2000 years. According to legend, the savory plants belong to the half-man, half-goat creatures known as satyrs (hence the name savory). The Saxons, on the other hand, named the plant savory as a description of its spicy, distinct taste. Used extensively in Roman dishes, the poet Virgil suggested growing savory near beehives because of the wonderful honey that would result. The Romans used it extensively in their cooking, often to flavor vinegars. Savory was introduced to England during Caesar's reign, and it quickly became popular both as a medicine and also as a cooking herb.

It's likely that savory was first cultivated in Italy. Herbalist Nicholas Culpeper, in the 17th century, wrote that the savories were valuable for their "heating, drying and carminative (action), expelling wind from the stomach and bowels and are good in asthma and other affections of the breast." He recommended its use in conserves and syrups and for pregnant women. Shakespeare, in The Winter's Tale , mentions savory along with lavender and marjoram, and the herbalist John Parkinson, in the 17th century, wrote how savory was dried and powdered and mixed with bread crumbs 'to breade their meate, be it fish or flesh, to give it a quicker relish." Early American settlers grew savory in their gardens, as they had in England. American settler John Josselyn wrote about savory in his book New England Rarities, in 1672.

Directions: Slightly milder than winter savory, summer savory is still a bit strong until cooked (then the flavor softens quite a bit). It's best used toward the end of cooking because it loses flavor with heat.

Savory SummerSuggested Uses: Summer savory is popular in teas, herb butters, flavored vinegars, stuffings, meat pies, and sausages. Try it with poultry, fish, and egg dishes. Add it to soups (especially chicken, beef, and any creamy soups), salads, sauces, chutneys, and dressings (especially vinaigrettes). It's known as "the bean herb" because of its affinity for beans. (It's especially delicious with lentils.) Summer savory partners well with garlic and many vegetables-- like asparagus, eggplant, peas, onions, cabbage, squash, and Brussels sprouts.

  RECIPE PREP TIME   COOK TIME
Main Dishes
Moderate Vegetarian Stuffed Peppers 30 min 30 min
Side Dishes
Moderate Vegetarian Stuffed Peppers 30 min 30 min
Soups & Chili
Moderate French Onion Soup 10 min 59-60 min
Vegetarian Main Dishes
Moderate Vegetarian Stuffed Peppers 30 min 30 min

Spain, Albania, and Yugoslavia are the major producers of summer savory, thought it's also cultivated in Germany, Canada and the United States. The Yugoslavian savory is considered premium grade.

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