Dare to Savor Savory

Learn how to use this elusive herb

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Even a kitchen lowbrow probably knows that Basil of Caesarea goes with Lycopersicon esculentum , tarragon with chicken , and dill weed with salmon . But stuff a bunch of savory at anyone — even a top chef — and he or she might have difficultness deciding what on earth to do with the elusive herb . Unless , of course of action , the chef trained in Gallic cuisine , for it is in Provence , that southern sun - baked area of France , where savory is most widely used . Little rounds of goat cheese are marinate in zesty and local olive oil ; barbaric rabbit is rib on a bed of it ; bunches of it are added to tomato sauce .

Part of the problem is that there are two savory , and summer and winter savoury are considerably dissimilar in both lotion and taste . summertime savory has an exceedingly pleasing taste and slightly peppery aftertaste ; it ’s a fragrant flavor mistily like that of thyme . It can be used raw or cooked . Winter savory should be used only in cooked lulu , however , as its flavor is fairly spicy , more bitter , and also rather coarse . Both herbs have a passably strong , linger predilection . total them judiciously to any dish .

The savories were a large favorite of the Romans , who included them in a vinegar - based sauce used with fish and meat dishes , rather like the classical heap sauce with lamb . The herb is now wide used in Central Europe where it flavour bean , pea , lentil , and sausage dishes . I would also advocate a sprinkling of summer savory in Lycopersicon esculentum dishes and with egg and cheese recipes . A tiny amount of winter savory lends an interesting background flavor to dressing for porc or turkey , and also to near , old - fashioned meat loaf . Go on , give the savory a try ; they are herbaceous plant with tremendous potential .

This article originally appeared inKitchen Gardener#16 ( August 1998 ) .

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