Savory............
Savory is in fresh or dried leaves are available. Tender leaves can be added to salads or as a side dish or bottle of the herb vinegar. Once dried and crushed, it is an integral part of herbal mixtures such as Herbes de Provence.
There are two types of savory - summer and winter. The two look much the same, but in winter is a bit sharper. Savory smells and tastes like mint and rosemary hacked together.
Savory is called the bean herb. It is typically used in soups, beans and a meat and poultry seasoning. This herb tastes slightly warm and sharp. It is a very powerful herb and should be used sparingly.
Most often used as a seasoning for vegetables, is hearty and the special affinity for beans. Use savory to improve with more delicate flavor, tender baby green beans and savory into a whole medley of dried beans and lentils.
There are two types of savory - summer and winter. The two look much the same, but in winter is a bit sharper. Savory smells and tastes like mint and rosemary hacked together.
Savory is called the bean herb. It is typically used in soups, beans and a meat and poultry seasoning. This herb tastes slightly warm and sharp. It is a very powerful herb and should be used sparingly.
Most often used as a seasoning for vegetables, is hearty and the special affinity for beans. Use savory to improve with more delicate flavor, tender baby green beans and savory into a whole medley of dried beans and lentils.
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