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What is winter savory? |
Question about Savory |
How do I preserve green beans? Brine?
From: Pat Kiewicz (kiewicz@mw.mediaone.net)
Subject: Re: What is winter savory?
Newsgroups: rec.gardens
Date: 1999/05/19
In article <37415304.335853@news.wcl.on.ca>, lweber@wcl.on.ca says...
>
>Could someone please tell me the difference between summer savory and
>winter savory.
Winter savory (Satureja montana) is a perennial herb (woody subshrub) which grows in low mounds (rather pretty). Summer savory (Satureja hortensis) is an annual herb which is, in my experience, a bit lanky. I is said to have a better flavor than winter savory and it has softer leaves, but both can be used pretty much interchangably in cooking.
-- Pat in Plymouth MI
"The generation of random numbers is too important to be left to chance." Robert R. Coveyou
******************NOTICE****************************** To reach my personal mailbox, put the letter 'p' in front of the 'kiewicz' in my e-mail address
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From: Sharon Capps (sharon.capps@worldnet.att.net)
Subject: Question about Savory
Newsgroups: rec.food.cooking
Date: 2000-12-09 08:27:25 PST
I am going to make a bean soup and it calls for dried thyme, marjoram, rubbed sage and dried savory. I can't find the savory in my grocery store and wondered if you can substitute something for the savory or if I just leave it out how will that impact the flavor of the soup. I have never used savory before as you can tell. What does it add in the way of flavor to a recipe. Thanks for any responses. Sharon
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From: Rodger Whitlock (totototo@mail.pacificcoast.net)
Subject: Re: Question about Savory
Newsgroups: rec.food.cooking
Date: 2000-12-10 14:51:06 PST
On Sat, 09 Dec 2000 16:27:23 GMT, Sharon Capps <sharon.capps@worldnet.att.net> wrote:
> I am going to make a bean soup and it calls for dried thyme, marjoram,
> rubbed sage and dried savory. I can't find the savory in my grocery
> store...
Surely there are other grocery stores in your area? Did you ask the store to bring some in? Savory is not a rare thing (except perhaps in Ohio, where condensed cream of mushroom is the secret ingredient in all gormay [sic] cooking); phone around and find a store that carries it.
> ...and wondered if you can substitute something for the savory...
Savory is traditionally used in bean dishes. The flavour of savory is considered to complement beans especially well. I would do my best to find some, rather than substitute for it, if I were in your shoes. Nothing else has quite the same taste.
> ...or
> if I just leave it out how will that impact the flavor of the soup.
Well, it won't taste like it would with savory in it.
> I have never used savory before as you can tell. What
> does it add in the way of flavor to a recipe.
It's another herb. Just as sage, thyme, oregano, and so on all have distinctive flavours that differentiate them from one another, so does savory. Of course, there's a sort of family resemblance to the flavours of these various herbs, but they are not at all the same.
-- Rodger Whitlock Victoria, British Columbia, Canada
Message 7 in threadFrom: Carmen Bartels (caba@squirrel.han.de)
Subject: Re: Question about Savory
Newsgroups: rec.food.cooking
Date: 2000-12-12 12:10:15 PST
It will taste differently but you could leave it out without substituting another herb. You will have to deal with more gas in your belly though as savoury is used because it cuts the amount of gas you produce.
Carmen, who likes green beans with savoury (literally bean-weed in german) but not so much with white or red beans
-- Carmen Bartels elfgar@OSB, elfgar@Xyllomer caba@squirrel.han.de caba@irc
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From: Rodger Whitlock (totototo@mail.pacificcoast.net)
Subject: Re: Question about Savory
Newsgroups: rec.food.cooking
Date: 2000-12-13 16:23:17 PST
I looked for savory last night while I was doing my grocery shopping and they have McCormick's "summer savory." In plenitude. In both crushed leaf form and ground.
Which inspires me to mention that savory is an easy plant to grow on your own if you like it, but there are two kinds, actually different species. "Winter" savory is a perennial, "summer" savory is an annual. The latter is generally considered to have the more delicate flavour.
-- Rodger Whitlock Victoria, British Columbia, Canada
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From: Barry Grau (grau@my-deja.com)
Subject: Re: Question about Savory
Newsgroups: rec.food.cooking
Date: 2000-12-14 13:50:08 PST
I didnt read the beginning of this thread, so someone probably already pointed this out. Summer savory is also known as bohnenkraut (bean herb) and is said to have an affinity fo beans.
--
-bwg
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From: Carmen Bartels (caba@squirrel.han.de)
Subject: Re: Question about Savory
Newsgroups: rec.food.cooking
Date: 2000-12-17 05:10:05 PST
Nona Myers <nona@mikan.com> wrote:
> On Mon, 11 Dec 2000 22:10:29 GMT, Carmen Bartels
> <caba@squirrel.han.de> wrote:
>
> It will taste differently but you could leave it out without
>>substituting another herb. You will have to deal with more gas in your
>>belly though as savoury is used because it cuts the amount of gas you
>>produce.
> Interesting. Didn't know this. Is this a common knowledge in
> your country?
Those who know how to cook know that also but how many know how to cook? ;-)
When you buy your green beans on a farmers market you will be asked if you want savoury with it (the savoury is free). Unfortunately beans survive the long waiting until someone buys them much better than the herb. Would be nice if they would put the savoury into water jars just like parsley and chives but seemingly they think free items don't need water.
If you like the taste you can grow it very easily. But take care I did not translate it to bean weed instead of bean herb without reason. It tries to overgrow any available spot you give it, just like an obnoxius weed.
Ciao Carmen, who hopes to get her mother to grow savoury in her (mothers) garden as the new balcony is too small to house those herb-buckets
-- Carmen Bartels elfgar@OSB, elfgar@Xyllomer caba@squirrel.han.de caba@irc
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From: Alf Christophersen (alf.christophersen@basalmed.uio.no)
Subject: Re: How do I preserve green beans? Brine?
Newsgroups: rec.food.preserving
Date: 1998/01/23
"Hank Ensing" <ensing@cbt.co.nz> wrote:
>I want to preserve some green beans.
>Does anyone know how to do them in brine?
WHy not freeze them?? Parboil for 1 minute. When using them, just thaw them. Mine are just like newly picked.
A very good variant is frying them lightly with savory, in that case, winter savory (Satureja montana) is best. In other food, S. hortensis is best.
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