Summer savory (Satureja hortensis) plant growing in apot.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Savory (Summer) along with all the Savory (Summer) containing recipes presented on this site, with 4 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Savory (Summer) recipes added to this site.
These recipes, all contain Savory (Summer) as a major wild food ingredient.
Summer Savory, Satureja hortensis is the best known of the two savory species these days. It is a native of the Mediterranean and is a member of the Lamiaceae (mint) family. Summer Savory is a hardy, pubescent annual, with slender erect stems about a 30cm. It flowers in July, having small, pale lilac labiate flowers, axillary, on short pedicels, the common peduncle sometimes three-flowered. The leaves, about 1cm long, are entire, oblong-linear, acute, shortly narrowed at the base into petioles, often fascicled. The hairs on the stem are short and decurved.
As a pot herb Summer savory has a distinctive taste that is somewhat reminiscent of marjoram and is often added to stuffings, pork pies and sausages as a wholesome seasoning. Fresh sprigs may also oiled with broad beans and green peas, in the same manner as mint. It is also boiled with dried peas in making pea-soup. For garnishing it has been used as a substitute for parsley and chervil.
though the flavours of the two are broadly similar, summer savory is generally preferred over winter savory for use in sausage meat because it has a sweeter, more delicate, aroma. Of all cuisines it plays the most dominant role in Bulgarian cooking, providing a strong and pungent flavour to the most simple and the most extravagant of dishes. Also, instead of the more common salt and pepper, a Bulgarian table will have three condiments: salt, paprika and savory. When these are mixed it is called sharena sol (colorful salt).
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Savory (Summer) recipes added to this site.
These recipes, all contain Savory (Summer) as a major wild food ingredient.
Summer Savory, Satureja hortensis is the best known of the two savory species these days. It is a native of the Mediterranean and is a member of the Lamiaceae (mint) family. Summer Savory is a hardy, pubescent annual, with slender erect stems about a 30cm. It flowers in July, having small, pale lilac labiate flowers, axillary, on short pedicels, the common peduncle sometimes three-flowered. The leaves, about 1cm long, are entire, oblong-linear, acute, shortly narrowed at the base into petioles, often fascicled. The hairs on the stem are short and decurved.
As a pot herb Summer savory has a distinctive taste that is somewhat reminiscent of marjoram and is often added to stuffings, pork pies and sausages as a wholesome seasoning. Fresh sprigs may also oiled with broad beans and green peas, in the same manner as mint. It is also boiled with dried peas in making pea-soup. For garnishing it has been used as a substitute for parsley and chervil.
though the flavours of the two are broadly similar, summer savory is generally preferred over winter savory for use in sausage meat because it has a sweeter, more delicate, aroma. Of all cuisines it plays the most dominant role in Bulgarian cooking, providing a strong and pungent flavour to the most simple and the most extravagant of dishes. Also, instead of the more common salt and pepper, a Bulgarian table will have three condiments: salt, paprika and savory. When these are mixed it is called sharena sol (colorful salt).
The alphabetical list of all Savory (Summer) recipes on this site follows, (limited to 100 recipes per page). There are 4 recipes in total:
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| Cornish King Scallops and Black Pudding Origin: Canada | Khmeli-Suneli Origin: Georgia |
| Herbes de Provence Origin: France | Vegetarian Pot Roast Origin: Britain |
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