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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.
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 ]
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.
"The savory spices are mustard, paprika, celery salt, bay leaf, black pepper and red pepper flakes." Old Bay is known for its distinct taste that pairs notes of salt and pepper with a hint of smoke.
Enjoy warm spices like cinnamon and nutmeg, and maximize the sweetness of butternut squash and Brussels sprouts. Warm and cozy – perfect for cold weather. Healthy fall recipes naturally provide ...
Winter savory is hardy and has a low-bunching habit. [citation needed] It is hardy to USDA Zone 4 [5] and can be propagated from softwood cuttings. [4] [13] Winter savory is used as a companion plant for beans, keeping bean weevils away, and is also planted with roses to reduce mildew and aphids. [6] [12] [14] S. montana 'Nana' is a known dwarf ...
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