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Description
Savory is the dried leaves of the herb Satureja hortensis. The
brownish-green leaves are fragrantly aromatic, resembling that
of Thyme. It is commonly called summer or garden savory.
Uses
Savory blends well with other herbs. Used in vegetables, beans,
lentils, bouquet garni, eggs, stuffings, condiments, hamburger,
gravy, soup mixes, and in spice blends, of the Mediterranean
such as herbes de Provence.
Origins
The major producers of Savory are France and the Balkan States.
The Yugoslavian variety is recognized as the premier grade.
Folklore
Savory, with its peppery flavor, was known to the Romans before
the first lots of true pepper were imported from India. In the
first century B.C., Virgil grew savory as ambrosia for his bees,
believing that it made their honey taste better. In the Middle
Ages, savory was used as a flavoring for cakes, pies, and
puddings. |
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