Savory bunch

As the name suggests, savory goes best with beans. But also zucchini, cauliflower, sauerkraut and potato soups look forward to his company.

From July to October savory blooms in white, pale pink and purple. The best harvest time is before flowering. Except in Germany, savory is cultivated today in all Mediterranean countries and in western Asia as far as India.

Savory, which contains essential oil, tannins and vitamin C, is used by us almost exclusively for seasoning bean vegetables. It is also an excellent seasoning for many other dishes. This includes peas, lentils and various stews made from legumes, which are much more digestible with this herb. For this, fresh or dried twigs are cooked with the preparation of the food. But be careful: savory spices very intensively, so just add the herb to the dish and remove before serving. The fresh, peppery-spicy aroma is also pleasantly noticeable in cooked lamb. Savory - whether fresh or dried - also goes very well with large, especially fatty roasts of pork or mutton, as well as whole fried fish such as carp, eel and mackerel. The fresh, young leaves harmonise very well with tender meat, such as veal or poultry (veal stew, chicken fricassee), with fried fish or fish in foil. For raw vegetables and salads only very fresh leaves are suitable, which are chopped very finely, otherwise the peppery taste could become unpleasant. It's best to mix it with the vinaigrette. Who wants to combine savory with other herbs: It harmonizes with parsley, dill, basil and tarragon, with onions, soup vegetables and garlic.

Storage:

If you want to dry savory yourself (it does not lose its aroma), cut the stems off about 10 cm above the ground shortly before flowering, bind them together to form a bouquet and hang them upside down in a dark, dry place to dry. The leaves are then stripped from the stems and kept - for months - in well-closing jars or cans. A spice of 1/4 TL per person is sufficient.
(Source: Küchengötter.de)