Savory 1 A garden herb from Thuringia,
- Savory has a pungent, peppery taste
- smells aromatic and spicy
- for herb sauces, cucumber salad, tomatoes, sauerkraut, mushrooms
- Potato, egg dishes, legumes, herb vinegar
How does savory taste?
Savory carries the following names: sausage, pepper and eel herb, Kölle, or Saturei. It has an elegant aromatic and spicy smell and tastes hot, even burning pepper-like. For seasoning, the leaves and stems of the Satureja hortensis plant can be used both fresh and dried.
Culinary use of savory
Savory, here the summer herb has an aromatic fragrance, and the taste is reminiscent of thyme and ajwain. It is a common herb in Germany. Among other things, this culinary herb refines beans, herb vinegar, herb butter, lentils, and in small quantities, also potatoes. You may even use this herb for pickled cucumbers or boiled cabbage.
In France and England, they eat this herb in conjunction with cheese.
Whereas in Italy and France, combine it with other herbs. It is part of the well-known bouquet garni, as well as in Italian herbal mixtures.
In Bulgaria, it is the most important culinary herb; here, they refine many dishes with it. Such as braised lamb or poultry but also vegetables.
With what herbs do savory harmonize?
Satureja hortensis we can mix with many other herbs such as laurel, garlic, parsley, thyme, rosemary, and onion,
Good to know about Satureja hortensis
Satureja hortensis belongs to the plant family of the labiate. The bean herbs are annual, bushy plants and also have a stature height of 20 to 30 cm. The plant reproduces from its seeds. Eel herb blooms 80 days after sowing. It needs much sun and light soil to thrive. After the harvest, it is dried and rubbed.
A distinction we make between summer savory S.hortensis (eastern Mediterranean region) and winter-savory S.Montana (southern Europe). Summer-savory is cultivated in Germany because it has a milder taste than winter-savory.
Pepper herb in history:
Satureja hortensis we know since ancient times. It was used not only as a spice but also as a medicine due to its digestive properties. Even today, we find Kölle in many monastery gardens as a medicine.
How do I store my herbs?
It is best to put your herbs in a boiled glass with a screw cap. Seal them airtight and store them in a cool, dry place, protected from the sun.