Savory
Savory is an herb that is added as an additional spice to Italian herbs or Herbes de Provence. There are two different types of savory: an annual plant and a perennial plant also called mountain savory. Savory grows best in sunny locations in moist, well-drained soil. The herb is native to the Black Sea and Mediterranean regions.
The taste of savory
Savory is dried whole, and then the leaves are removed from the branches. The flavor of savory is similar to thyme, while the herb's aroma is reminiscent of a mix of lavender and apples with a slightly peppery, mint note. Dried savory is more flavorful than fresh savory. The influence of climate, season, soil, and ripeness also influence the plant's aroma, color, and flavor. The warmer it is, the more essential oils the herb contains.
The origin of Savory
Savory originates from the Black Sea and Mediterranean regions. The best quality herbs and spices originate from these regions. Because Verstegen prioritizes the highest quality herbs and spices, its savory is sourced from Spain. Savory grows best in sunny locations in moist, well-drained soil. If the plant grows in a shady area, the herb will have fewer aromatic qualities.
Savory in the kitchen
Back in Roman times, the Romans had a fondness for savory sauce. This was mixed with vinegar to accompany fish and meat dishes. Most chefs had their own recipes for using savory. Today, the herb is primarily used in dishes with broad beans and other legumes.
