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Summer savory (Satureja hortensis) is among the best known of the savory genus. It is an annual, but otherwise is similar in use and flavor to the perennial winter savory . It is used more often than winter savory, which has a slightly more bitter flavor.
Dried summer savory leaves. 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 ...
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
Joy Bauer makes the most of fresh summer fruit for sweet and savory treats like chocolate-cherry mud cake, figs in a blanket and watermelon caprese salad.
Although they share the category of “sausage,” there’s a huge difference between the flavor of the protein in a ballpark hot dog, a deep-dish Italian sausage pizza, a chorizo and cheese ...
These sweet-savory carrots are topped with the most delicious mix of crunchy nuts and spices. It’s easy enough to chop the nuts on the cutting board and smash the coriander seeds with the back ...
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