|Net weight||10 g|
|Conservation / Utilisation||In a cool, dark, dry, place.|
|Price incl. tax||€6.50|
Its flavor falls somewhere between that of thyme and pepper.
Conseil Use on grilled or barbecued meats, salads, and soft cheeses. Also good with beans and lentils.
The words of Olivier Roellinger
With a flavor that's a cross between thyme and pepper, it is most frequently found in the famous French spice blend “Herbs de Provence”. It is especially good on meat, grilled vegetables, mixed beans, and lentils. In the heart of the Languedoc heath, this magnificient wild summer savory is hand-picked.
Savory, like rosemary, is native to the garrigue scrublands around the Mediterranean basin. It likes poor, rocky soils and full sunlight. Savory is a beloved kitchen herb with its subtle, thyme-like flavor that is much less pronounced than thyme itself. Savory’s name comes from ‘satureja,’ a Latin word for a vegetable dish that was seasoned with savory. Some say the name also comes from the term ‘satyr” and refers to savory’s purported aphrodisiacal effects.