Jul
04
    
Posted (Lori) in News

SUMMER SAVORY

Though its flavor is somewhat like that of thyme, it’s stronger, so use just a little. It dries very well—just tie a few sprigs together and hang them upside down in a dry place. You can use the dried leaves in potpourri. Use fresh or dry leaves to flavor vinegars or salad dressings. It’s great in any vegetable dish that calls for thyme—just cut the quantity in half.

MORE THINGS TO DO WITH SUMMER SAVORY

–Mash into potatoes; add to tomato sauces; mix into omelettes.

–Sprinkle into any bean dishes; it’s known as the “bean herb”

–Use in any braised vegetable dish, such as braised kale and beans.

–Make herb butter: chop leaves into small pieces. Combine with softened butter; roll into a log and refrigerate until firm. Spread on bread or rolls.

–Mix with olive oil and mashed anchovies; drizzle over steak or bread.

–Make into a rub by chopping the leaves, garlicscape, and lemon zest and mixing with salt and pepper.  Rub into meat, chicken or fish, then broil.

Three Onion-and-Summer Savory Vinaigrette, from The Cook and the Gardener, Amanda Hesser

Combine:

1/2 cup standard vinaigrette

1 shallot or small onion, minced

1 clove garlic, crushed and chopped (or garlicscape)

1 scallion, thinly sliced

1 T freshly chopped summer savory leaves



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