Go Local Food has been adding summer savoury to the crop share offerings but members are a little unsure about how to use it.
Fun Fact: In Germany, summer savory is also called bohnenkraut, or bean herb, because it pairs so well with bean dishes.
As a pot-herb, Savory has a distinctive taste, which is a little like that of marjoram. It can be added to stuffings, pork pies and sausages and sprigs of it may be boiled with broad beans and green peas, in the same manner as mint. It can also be boiled with dried peas in making pea-soup. For garnishing it has been used as a substitute for parsley and chervil.
“In medieval times summer savory was added to pies and cakes for a touch of spiciness; today it’s primarily used in soups, stews, and marinades, and with meats and vegetables. Although it’s often referred to as “the bean herb”—being especially good with string beans, limas, navy beans, soybeans, and all types of broad bean—savory goes well with many other vegetables, such as cabbage, tomatoes, green peppers, asparagus, cauliflower, mixed greens, and rice.
The versatile herb is also tasty in stuffings, sausages, and pork pie, and with chicken, fish, game meats, beef, lamb, and eggs (try it in scrambled eggs or omelettes). Boiled with strong smelling foods like broccoli or sauerkraut, it helps prevent cooking odours. Steeped in vinegar or salad dressing, it lends an aromatic flavor. People on low-sodium diets may even find it an agreeable salt substitute.”