The Scoop on Savory
Fragrant and peppery, savory has been lending its robust flavor to foods for thousands of years. The Romans introduced the pungent herb to England, and the Pilgrims brought it to the New World. It's appropriate that savory is a traditional ingredient in turkey stuffing on Thanksgiving.
Savory's peppery flavor also enhances beans, peas, lentils and egg dishes as well as pork, veal, chicken, fish, soups, stews and casseroles.
Fresh savory keeps well, especially if you stand the bunch in a glass of water in the refrigerator. The dried version maintains the robust flavor of the fresh herb. Be sure to store it in airtight jars in a cool dark place.
Ready to savor this distinctive herb? These family-favorite recipes (pictured above) are a pleasing place to start.
Savory, onion and sweet red pepper perk up the mushroom and cheese flavors in this pretty deep-dish Mushroom Quiche...and add a little color, too. Ruth Andrewson of Leavenworth, Washington shared this recipe.
This traditional Three-Bean Salad, submitted by Amy Short of Lesage, West Virginia, bursts with the flavor of savory. Honey gives a pleasant sweetness to the vinaigrette that coats the blend of green beans, kidney beans and lima beans. It's perfect for picnics.
Dried apples, cranberries and savory nicely complement the wild rice and leek in Apple-Cranberry Wild Rice, a delicious recipe from Marion Karlin of Waterloo, Iowa.