Savory-An essential herb?

[RodinBangkok]

Lately I've been running short on some dried herbs, and one which as been on my list to get is Savory. But I was thinking today as I made a batch of breakfast sausage....substituting some oregano for the savory (not a large percentage of the total recipe) that the difference never really has come thru, as I made this substitution before. I guess my question in general would be, do you think savory is an essential herb to have on hand...either fresh or dried?

[Lorraine]

I always have dried, and I have two plants in the garden that will keep me going until late October. I can usually find fresh in the stores all winter long. I find a lot of recipes from Quebec call for it.

[Lorraine]

And after you ponder that, we can debate Summer Savory over Winter Savory.

[cjs]

I just looked in my MasterCook and I came up with 104 recipes using savory and of those, I'll be at least half are ones that I've added to M.C, So, I think it's an essential herb to have on hand - fresh and dried.

[Harborwitch]

I adore it! It's always in my spice rack (one of them) dried. I usually have it in the yard too. Summer and winter, although I'm not sure I could tell the difference.

[RodinBangkok]

Ok, it's on my replenish list, I'll try and find a recipe that stands out using savory, any ideas?

[Harborwitch]

I like it in bean soup instead of thyme. I think it really stands out there.

[MStorandelli]

In the area of Germany my family is from, savory is called "bonenkraut" (sp?) or the stuff that goes with green beans.
It grows with the beans in the gardens there and has a sort of symbiotic relationship with them.
I tend to use it with green beans a lot. So, I guess for me, it's an essential. My daughter is getting married and I'm cooking. She said,"do what you want, just be sure to have those green beans with that stuff."

[cheztom]

It has been ages since I used savory. Can't remember why I stopped, but I guess I'd better start again. Good info guys and thanks for the reminder.

Now about that winter/summer debate....




Anyone remember Beau Monde seasoning? My Garde Manger lead just brought in a couple bottles and said he had a use for it. When I asked what for, he just said "You'll see..."

I hate when they do that.

[mark1]

Beau Monde seasoning--I knew a bartender who always added some to his Bloody Mary's. Wonder if your Garde Manger has that in mind, might make for some interesting times!

[RodinBangkok]

I tend to use it with green beans a lot. So, I guess for me, it's an essential.

You may have just solved a long mystery for me. My grandmother (German), used to make green beans that had a flavor I could never figure out. Now that I think about it, it may be savory.

Well worth asking the question if I can re-create that flavor that's been in the back of my head for many years!

Bean soup seems to be another good match...and something I make fairly often....any others?

Thanks all

Yeah what about this summer versus winter, I'm curious to know also.

[mitmondol]

I use it in cabbage dishes a lot too.

[Lorraine]

Summer savory is an annual, while winter savory is a perennial. I've never had any luck wintering it over. Summer savory is what I find in the grocery stores. Buying winter savory at the nurseries has been hit and miss the last few years.

I find the summer one milder than the winter savory. I use it in lots of soups. Pea soup wouldn't be pea soup without it. I find it goes well with chicken. Cream sauces, pasta, especially light ones where I use only a bit of stock as the sauce. Great in egg dishes. The winter savory I tend to use in heavier dishes, stews, meat pies where I want a more pronounced flavour. Can you tell I like it? LOL

[RodinBangkok]

Thanks Lorraine, ...in my database for future reference.

[Lorraine]

You're welcome.