Posted on December 22, 2008. Filed under: hodgepodge, vegetable |

Savory is an often overlooked herb, especially in American cuisine.  There are two major types of savory: summer and winter.  Summer savory can be found during the … summer!  Winter savory can be found … anytime.  (Summer savory is an annual herb, winter savory is a perennial shrub, much like rosemary.) 

Summer savory has a more delicate flavor/texture, better for finishing dishes.  Winter savory is more hearty, and can be used as a base flavor for longer cooked dishes.  Makes sense, doesn’t it?  One cooks things longer when the weather is colder. 

The flavor is a mild cross between thyme & rosemary, both botanical cousins.  It can be used in the same way you would use either herb, and is especially popular in Italian long cooked dishes.  Medicinally, savory is known to aid in digestion, and is rumored to be an aphrodisiac.

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