Summer Savory is a wonderful addition to your herb garden this season. It's less bitter than Winter Savory and the most popular of the two.
Summer Savory has a peppery thyme- like flavor. It is used often in meat dishes in place of Sage. It's excellent in all kinds of meat dishes (it's often added to sausages), a wonderful accent for potato casseroles and is commonly used in bean dishes (it's the best ever with green beans)! It's reported to have a health benefit of helping with flatulence, which makes it even a better choice to include in bean dishes!
Summer Savory plays an important role in Bulgarian cuisine, providing a strong and pungent flavor to the most simple and the most extravagant of dishes. Instead of 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).
Summer savory is not a perennial, so it needs to be replanted every summer. Try it out this year and see how you like it. We think it will become a staple in your herb garden.
Summer Savory is in stock at the Herbary and you can also find some from us at the Farmers Markets.
Just to get you in the mood. Here's a perfect summer side dish recipe with Summer Savory from Sunset Magazine
Warm Potato and Green Bean Salad with Summer Savory
Preparation
1. In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add green beans and cook until bright green and tender-crisp, 1 to 2 minutes. Drain well and rinse with cold water until cool (or plunge in ice water); drain again.
2. In same pan, bring 2 quarts water to a boil over high heat. Add potato slices and cook until tender when pierced, 10 to 12 minutes; drain well and transfer to a large bowl.
3. Meanwhile, in a 1-cup glass measure, combine shallots and vinegar. In a 1- to 1 1/2-quart pan over medium heat, combine olive oil and summer savory. Stir occasionally until savory is limp and slightly darker and oil is fragrant, 10 to 12 minutes. If oil sizzles, reduce heat slightly.
4. Pour half the oil mixture into vinegar mixture and stir to combine; season with salt and pepper to taste. Pour over warm potatoes and mix gently to coat. Top potatoes with green beans and drizzle remaining oil mixture over beans. Serve warm or at room temperature.
Summer Savory has a peppery thyme- like flavor. It is used often in meat dishes in place of Sage. It's excellent in all kinds of meat dishes (it's often added to sausages), a wonderful accent for potato casseroles and is commonly used in bean dishes (it's the best ever with green beans)! It's reported to have a health benefit of helping with flatulence, which makes it even a better choice to include in bean dishes!
Summer Savory plays an important role in Bulgarian cuisine, providing a strong and pungent flavor to the most simple and the most extravagant of dishes. Instead of 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).
Summer savory is not a perennial, so it needs to be replanted every summer. Try it out this year and see how you like it. We think it will become a staple in your herb garden.
Summer Savory is in stock at the Herbary and you can also find some from us at the Farmers Markets.
Just to get you in the mood. Here's a perfect summer side dish recipe with Summer Savory from Sunset Magazine
Warm Potato and Green Bean Salad with Summer Savory
- 8 ounces green beans, rinsed and ends snapped off
- 1 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 2 tablespoons minced shallots
- 2 tablespoons white wine vinegar
- 1/4 cup olive oil
- 2 tablespoons summer savory leaves, chopped
- Salt and fresh-ground pepper
Preparation
1. In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add green beans and cook until bright green and tender-crisp, 1 to 2 minutes. Drain well and rinse with cold water until cool (or plunge in ice water); drain again.
2. In same pan, bring 2 quarts water to a boil over high heat. Add potato slices and cook until tender when pierced, 10 to 12 minutes; drain well and transfer to a large bowl.
3. Meanwhile, in a 1-cup glass measure, combine shallots and vinegar. In a 1- to 1 1/2-quart pan over medium heat, combine olive oil and summer savory. Stir occasionally until savory is limp and slightly darker and oil is fragrant, 10 to 12 minutes. If oil sizzles, reduce heat slightly.
4. Pour half the oil mixture into vinegar mixture and stir to combine; season with salt and pepper to taste. Pour over warm potatoes and mix gently to coat. Top potatoes with green beans and drizzle remaining oil mixture over beans. Serve warm or at room temperature.
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