Product Description
PURPOSE
WHAT IS IT?
Summer savory is another herb in the mint family, along with oregano, sage, and others, although they have no taste profile like mint. Where it grows wild, like sage, it makes a home out of dry, windy, craggy-rocked outcroppings.
The plant looks a bit more like rosemary and tarragon had a baby.
It’s a core of the Herbs de Provence spice blend, so popular in French cuisine, that really should be enjoyed by pretty much everyone. It’s a go-to in Northern European, and Middle Eastern (Levant) cuisines.
EXPERIENCE
Summer savory has hints of oregano, marjoram, thyme, parsley, and a little grassy celery, with a mildly bitter finish. So many flavor notes make this an herb whose flavor can be difficult to identify in a dish.
It differs from winter savory, another herb cousin, in that it is sweeter, milder, and less earthy.
USE TIPS
Best when used in moderation, as it can overpower a dish.
It has a complex flavor profile that is best paired with vegetables, meats high in fats, and game meats. It’s equally at home, though, in a quiche, or other egg dishes.
Dried is slightly more mellow. For fresh, use less, and remove the leaves from the stems, or, cook with a whole stem, but, like rosemary, or bay leaf, remove after cooking.
It blends well with all actual savories, like onion, and garlic. Like parsley, summer savory’s essential oils can reduce flatulence (gas) caused by garlic, or legumes (beans, lentils, etc.). It pairs well with sage, oregano and lavender. It clashes a bit with rosemary.
CULINARY GEOGRAPHY
TRADITIONAL USES
- Fricot - a traditional French Canadian rabbit stew;
- Herbs de Provence, or Bouquet garni spice blends used in dozens of dishes;
- Rilettes de poulet; - a marvelous potted poached chicken with herbs;
- Gruhn Bohnen - German style green beans;
- Some regional za’atar spice blends.
IMPROVISATIONAL ‘RIFFS’
- Smoked aligot - The cheesy, creamy potato puree with summer savory, and a hint of alderwood smoked salt added to the créme fraîche;
- Garlic lamb - Summer savory, garlic, preserved lemon,cracked yellow, brown and black mustard seed, and Maldon salt slow roasted in a tagine;
- Tuna and great northern beans in a delicate vinaigrette with summer savory and shallot;
- Baked beans with summer savory, onion, sage, and Himalayan salt.
THE BACKSTORY
It’s said that the genus of summer savory, “Satureja” was named by the Roman scholar Pliny. A name derived from the word satyr; the half-man, half-goat creature in mythology who owned the savories. Ancient Romans thought that Summer Savory was natural aphrodisiac. That rep got it banned from monastic gardens of Europe for a long time.
AKA
- ajedrea de jardín
- blasta
- bohnenkraut
- bon plat
- bonenkruid
- borsikafű
- Bragðgóður
- calamintha hortensis
- cimbru
- cząber
- elungisiwe
- gards
- gurih
- hanim-py
- hartig
- herbe de saint julien
- ʻono
- i shijshëm
- inonaka
- intle
- iştah açıcı
- ízletes
- kitamu
- krydrede
- lamian nga
- ləzzətli
- macaan
- maitsev
- malinamnam
- manogi
- mazali
- ngeunah
- ngon
- pikantiškas
- pikantné
- pikantní
- poivrette
- reka
- sabroso
- sajf sabiħ
- sajolida
- salato
- salgados
- saoraidh
- sarriette commune
- sarriette d’été
- sarriette des jardins
- sarriette
- satureja hortensis
- savory
- savoury
- savurosu
- sawrus
- sè
- sedap
- séiss
- šetraj
- smak lata
- sommer krydret
- sommersalig
- sout
- suolainen
- uburyohe
- ukusan
- välsmakande
- vara savuroasă
- velsmakende
- verão salgado
- ýakymly
- θρούμπι
- амтат
- даамдуу
- өткір
- пикантан
- солени
- тәмле
- чабер
- чубрица
- ქონდარი
- կծուծ ախորժակ բացող նախուտեստ
- סייווערי
- خوندور
- دلکش
- مرغوب تابستان
- የሚጣፍጥ
- दिलकश
- बापाच्या विशेष आवडीचे रुचकर
- মসলাদার
- ਸਾਵਧਾਨ
- રસોઇમાં સોડમ લાવનાર
- ସୁଗନ୍ଧିତ |
- தின்பண்ட
- ఇంపైన
- ಖಾರದ
- രുചികരമായ
- සැර-ලුණු රස
- เผ็ด
- 짭짤한
- おいしい
- 香香
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