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and in the kitchen it has a delicate flavor in contrast to
winter savory's somewhat piney, pungent taste.
Summer
savory is also reputed to be an aphrodisiac, while winter
savory is supposed to suppress sexual desire. This further
enhances the popularity of the summer variety. Both types
will thrive in a sunny, well-drained location in your garden
and are easy to grow from seed. Winter savory tends to get
woody and benefits from regular pruning to keep the leaves
growing. The herb dries well by spreading on screens or hanging
upside down in a warm, dry location away from direct sunlight.
The savories are little used in magic, although summer savory
allegedly strengthens the mind when carried or worn.
According to legend, the savories belonged to the satyrs,
those mythological half-man, half-goat beasts who roamed the
ancient forests. The herb was given its Latin genus name,
Satureja, - after the satyrs - by the Roman writer,
Pliny. The Romans introduced savory to England and for hundreds
of years it remained the most popular strong tasting herb
until world exploration acquainted Europeans with tropical
spices like black pepper. The Romans used savory extensively
in fish balls, stuffed hare, sauces and vinegars. The herb
was dubbed savory by the Saxons due to its tangy flavour.
Savory is rarely used today for medicinal purposes. It is
a carminative and will alleviate flatulence and colic. The
crushed leaves of winter savory are also supposed to relieve
the discomfort of insect stings.
The essential oil is strongly antibacterial and is used to
treat candidiasis and other bacterial infections, but it is
extremely potent should be used only under professional supervision.
Pregnant women should avoid the use of savory except in mild
culinary applications.
In the kitchen, both savories blend well with other herbs,
especially bay, basil, parsley, marjoram, oregano, rosemary
and thyme. It is one of the five herbs in the herbal mélange
known as herbes de Provence, the other four being lavender,
thyme, rosemary and basil. On its own, savory's flavour is
like a piquant blend of marjoram, pepper and thyme. Savory
will heighten the taste of almost any meat or vegetable dish.
It is used in salami for its piquant, peppery taste and antibacterial
qualities. The herb is also ideal for flavoring bread mixtures
and seasoning breadcrumbs. Summer savory is particularly good
in salad dressings and with egg and cheese dishes. The anti-flatulent
quality of the herb recommends its use with cabbage and beans.
In fact, in Germany it is known as Bohnenkraut, the bean herb.
In the following recipe I used winter savory because that's
what we have growing outside our kitchen door, but summer
savory is easily substituted.
Lazy
Gourmet Chicken
· 6 chicken thighs, skin on, bone in
· 4 cloves of garlic
· 2 tsp. of fresh summer or winter savory (or 1 tsp.
dried)
· ¼ cup dry, white wine
· ¼ cup sweet, red vermouth
· Juice of ½ lemon
· ½ tsp. sea salt or more to taste
Place
all the ingredients, except the chicken, in the blender until
well mixed. Place the chicken, skin-up in a shallow pan and
pour the blended mixture over top. It should not quite cover
the chicken. Cover the pan with a lid or foil and cook at
350 degrees for 30 minutes in a preheated oven. Remove the
lid or foil and cook for a further 15 minutes to allow the
chicken to brown. Use the convection setting in your oven
if you have one for the last 15 minutes. Serve with rice and
vegetable.
Following is a delicious dessert recipe using summer or winter
savory. Try it in the autumn when the apples are fresh off
the trees. I recommend Cox's or a similar English variety:
Savory
Baked Apples
· 4 medium apples, washed and cored, but not peeled
· ½ cup of almonds, lightly toasted and crushed
· 6 sprigs of summer savory or 3 sprigs of winter savory
· 2/3 cup of spring or bottled water
· 1/3 cup of honey
· 1 Tbsp. of fresh-squeezed lemon juice
· 1/3 cup of raisins, dried cranberries or other dried
berries (optional)
· 4 Tbsp. butter
Simmer
the water, honey and savory in a saucepan for about 10 minutes
to make a sauce. Remove the savory springs from the syrup
and add the lemon juice and the butter to the sauce. Stir
the sauce thoroughly until the butter has melted and all the
liquids are well mixed. Fill the apples with the crushed almonds
(after toasting them lightly in a dry frying pan) and the
berries if you've opted for them, and pour the syrup/butter
mix over top. Bake in a preheated 375F oven for about 35-40
minutes or until the apples are tender. Baste several times
while baking. Allow them to cool slightly before serving and
serve with ice cream or frozen yogurt.
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