Summer
savory is an annual herb that grows well in southern Canada and in the
Maritimes. It likes rich, well drained soil and is easy to grow from seeds or
seedlings.
Summer savory’s flavour is often compared to oregano and thyme. It has a delicate peppery, almost minty taste. Summer savory is used to flavour many different foods, including meat, fish, eggs, soups and beans.
Since our move to the Niagara area, I have grown summer savory in a large pot. Summer savory can be used fresh or dried. It is more aromatic when dried. I harvest my summer savory in early summer before it flowers and dry it in a dehydrator.
Summer savory is one of the herbs that I use most. It is so versatile. You can quite literally, use it in almost anything that you are cooking. Sprinkle it on chicken or fish, mix it into scrambled eggs, add it to baked beans. The flavour is subtle and serves as an accent to whatever you are cooking.
Summer savory is a traditional herb in the Maritimes. It is used in dressings, stews and meat pies.
Summer savory is one of the signature ingredients in herbes de Provence.
Summer savory has been used to treat a variety of ailments, including cough and diarrhea, but so far there has been little scientific research to support these claims.
Summer savory’s claim to fame is its use in the culinary arts. If you haven’t tried this herb, now is the time to add a fresh sprig to your salad or a dash of dried summer savory to your baked chicken recipe. It might just become one of your favourite herbs, too.
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