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Summer savory is a traditional popular herb in Atlantic Canada, where it is used in the same way sage is elsewhere. [25] It is the main flavoring in dressing for many fowl, mixed with ground pork and other basic ingredients to create a thick meat dressing known as cretonnade ( cretonade ) which may be eaten with turkey, goose and duck. [ 26 ]
Both summer savory (Satureja hortensis) and winter savory (Satureja montana) are used to flavor food. The former is preferred by cooks but as an annual is only available in summer; winter savory is an evergreen perennial. Savory plays an important part in Persian, Armenian, Georgian, Bulgarian and Italian cuisine, particularly when cooking beans.
Satureja thymbra, commonly known as savory of Crete, whorled savory, pink savory, and Roman hyssop (Arabic: za'atar rumi; za'atar franji), [2] is a perennial-green dwarf shrub of the family Lamiaceae, having strongly scented leaves, native to Libya, southeastern Europe from Sardinia to Turkey; Cyprus, Lebanon, Israel and the Palestinian Authority.
"I like eggnog, but it is super seasonal for me," Deke Dunne, beverage and creative director at the Eaton Hotel's Allegory and Wild Days bars in Washington, D.C., tells USA TODAY. "It is usually ...
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The essential oil is an ingredient in lotions for the scalp in cases of incipient baldness. [12] An ointment made from the plant is used externally to relieve arthritic joints. [17] In traditional herbal medicine, summer savory was believed to be an aphrodisiac, while winter savory was believed to inhibit sexual desire (an anaphrodisiac). [7]
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Herbs of the genus Satureja, particularly: Summer savory (Satureja hortensis), an annual herb, used to flavor food; Winter savory (Satureja montana), a perennial herb, also used to flavor food, but less common than summer savory; Savory of Crete (Satureja thymbra), an evergreen herb native to Eurasia, rarely used in seasoning food
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