Savoury

Savoury

This herb comes in two forms, winter and summer. Both have a similar flavour. The summer version is slightly milder and with a hint of mint; the Winter Savoury is stronger and best suited to slowly cooked dishes like stews. Summer Savoury is an annual grown from seeds; Winter Savoury is a perennial. If you are growing Savoury, don't let it flower. Trim it before it does.

In Mediterranean cooking, Savoury is used a lot with beans and other pulses because of the old belief that it has anti-flatulence properties. Whether it does or not, it does go wonderfully with them.

In the UK, you need to ask for Summer Savoury or Winter Savoury; if you ask just for Savoury, people will be thinking "savoury" as opposed to "sweet" and wait for you to complete the sentence.

History
The Roman writer Virgil thought Summer and Winter Savoury were among the most fragrant herbs, and recommended planting them near bee hives. The Romans used a vinegar flavoured with Savoury in the same manner as we use mint sauce these days.

Literature & Lore
"Here's flowers for you; Hot lavender, mints, savoury, marjoram; The marigold, that goes to bed wi' the sun And with him rises weeping: these are flowers of middle summer, and I think they are given to men of middle age." -- Perdita. The Winter's Tale, IV, 4, Shakespeare.

It is generally best in institutional cafeterias and canteens to avoid any dish described as "Savoury... ", as it always seems to involve any leavings from the week before.

Language Notes
Summer Savoury is "Satereja hortensis"; Winter Savoury is "Satereja montana". Winter Savoury is also called "Spanish Savoury".

Also called: Spanish Savoury Summer Savoury Winter Savoury Satureja hortensis, Satereja montana (Scientific Name) Sarriette (French) Bohnenkraut, Kölle, Pfefferkraut, Saturei, Winterbergminze (German) Santoreggia (Italian) Ajedrea, Jedrea, Sabroso, Sajolida (Spanish) Satureia (Roman)

Other entries for Herbs
Angelica, Angostura Bark, Basil, Bay Leaf, Borage, Chamomile, Chervil, Chives, Comfrey, Coriander, Cress, Curry Leaves, Dill, Dried Herbs, Epazote, Fennel, Fenugreek, Filé, Folium Indicum, Greens, Herbed Vinegars, Hops, Hyssop, Lavender, Loroco, Lovage, Marjoram, Mexican Tarragon, Mint, Oregano, Parsley, Pennywort, Potherbs, Rosemary, Rue, Sage, Salad Burnet, Sarsaparilla, Sassafrass, Savoury, Screw Pine Leaves, Shiso Leaves, Silphium, Sorrel, Tarragon, Thyme, Trefoil, Valerian, Wild Garlic, Winter Purslane, Yarrow, Yomogi

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