Cookbook:Savory
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| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Savory is an herb, the leaf of a perennial plant that grows in temperate regions. It is best known as a flavoring for beans and the traditional Acadian stew fricot.
There are two particular varieties of savory: winter savory and summer savory.
Winter Savory Uses
[edit | edit source]In cooking, winter savory has a reputation for going very well with both beans and meats, very often lighter meats such as chicken or turkey, and can be used in stuffing. It can also be used in soups and sauces. It has a strong flavour (stronger than summer savory) while uncooked but loses much of its flavour with prolonged cooking. It can be added to breadcrumbs as a coating for various meats including trout.
Summer Savory Uses
[edit | edit source]Summer savory is a traditional popular herb in Atlantic Canada, such as Newfoundland, where it is used in the same way sage is elsewhere. 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. It also is used to make stews such as fricot, and in meat pies. It is usually available year-round in local grocery stores in dried form and is used in varying proportions, sometimes added to recipes in large spoonfuls (such as in cretonnade), and sometimes more subtly (as in beans, for which savory has a natural affinity).
Summer savory is a characteristic ingredient of herbes de Provence. It is also widely used as a seasoning for grilled meats and barbecues, as well as in stews and sauces.
Summer savory is preferred over winter savory for use in sausages because of its sweeter, more delicate aroma. It plays an important role in Bulgarian cuisine, providing a strong flavor to a variety of dishes. Instead of salt and pepper, a Bulgarian table will have three condiments: salt, red sweet pepper, and summer savory. When these are mixed it is called sharena sol (шарена сол 'speckled salt').
Summer savory, known as cimbru, is used in Romanian cuisine, especially in sarmale (stuffed cabbage or grape leaf rolls) and in mititei (grilled ground meat rolls).---- This Cookbook page is a stub. Please expand it.