Seven sprigs of winter savory (Satureja montana).
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Savory (Winter) along with all the Savory (Winter) 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 (Winter) recipes added to this site.
These recipes, all contain Savory (Winter) as a major wild food ingredient.
Winter savory (Satureja montana) is a perennial semi-evergreen semi-woody subshrub of the Lamiaceae (mint) family. A native of Southern Europe it grows to about 50 cm tall and bears opposite leaves on the growing parts of the stalks. It is easy to grow, but requires a well-drained soil and direct sunlight for at least six hours a day.
The fresh leaves have a strong spicy flavour and make an excellent accompaniment with bean stews and with meats. Generally though it is used as a flavouring for lighter meats, especially fowl such as chicken or turkey. The strong flavour of the leaves become much milder under prolonged cooking so to keep the flavour add the herb near the end of cooking. Chopped winter savory makes an excellent addition to yorkshire pudding batters lifting the flavour of the dish. As a result it works wonderfully in toad-in-the-hole.
In modern times this herb is little used but for centuries it used to be a staple of many herb gardens. The truth is that it is so easy to grow and has a wonderful distinct flavour so there is no reason for you not to introduce it into your own garden.
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 (Winter) recipes added to this site.
These recipes, all contain Savory (Winter) as a major wild food ingredient.
Winter savory (Satureja montana) is a perennial semi-evergreen semi-woody subshrub of the Lamiaceae (mint) family. A native of Southern Europe it grows to about 50 cm tall and bears opposite leaves on the growing parts of the stalks. It is easy to grow, but requires a well-drained soil and direct sunlight for at least six hours a day.
The fresh leaves have a strong spicy flavour and make an excellent accompaniment with bean stews and with meats. Generally though it is used as a flavouring for lighter meats, especially fowl such as chicken or turkey. The strong flavour of the leaves become much milder under prolonged cooking so to keep the flavour add the herb near the end of cooking. Chopped winter savory makes an excellent addition to yorkshire pudding batters lifting the flavour of the dish. As a result it works wonderfully in toad-in-the-hole.
In modern times this herb is little used but for centuries it used to be a staple of many herb gardens. The truth is that it is so easy to grow and has a wonderful distinct flavour so there is no reason for you not to introduce it into your own garden.
The alphabetical list of all Savory (Winter) recipes on this site follows, (limited to 100 recipes per page). There are 4 recipes in total:
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| Game Terrine Origin: Britain | Pressure Cooker Quick Lentil Soup Origin: Britain |
| Ofellae Aprogineo (Starters in the Manner of Wild Boar) Origin: Roman | Sauce Madame Origin: England |
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