Savory for the herb used in some traditional Thanksgiving stuffings.
Savory (also called Umami in Japanese) for the taste.
This is a disambiguation page: a list of articles associated with the same title. If an internal link referred you to this page, you may wish to change the link to point directly to the intended article.
Savory has a strong aromatic flavour, which could be compared to thyme (particularly, thyme harvested in summer), ajwain or the common strain of epazote.
Despite savory’s similarities to thyme, its applications are rather the opposite: It is rarely used for meats, but mostly for vegetables.
Savory is very often employed for legumes, especially dishes prepared from dried lentils or beans, where it aids digestion significantly.
Savory (Satureja) is a genus of about 30 species of annual or perennial herbs and subshrubs in the Lamiaceae, native to warm temperate regions of the Northern Hemisphere.
Summer savory is an annual with small green leaves and pink flowers; winter savory is an evergreen perennial.
Savory is used in seasoning the traditional Acadian stew known as fricot.
Feeds |
Contact