Savory (Summer and Winter)
Stems with Leaves [Marzeh (Farsi); Chubritsa (Bulgaria); Cimbru (Rumania); Bohnenkraut (Germany); Samiette (French); borsikatú (Hungary); Ajadrea (Spanish); Ogrodowy (Polish); Santoreggia (Italy); Satureja hortensis (Summer) | Satureja montana (Winter)]

This annual herb is the savory available in markets in North America, where Winter savory is rarely seen (if ever). While savory resembles thyme, it is used more with vegetables, eggs and fish rather than meats, particularly with beans and lentils where it is said to significantly improve digestion. It is, however, also used with meats and is often an herb included in sausages.

Winter savory, a perennial shrub, is pretty much interchangeable with Summer Savory but is a little more bitter - this difference fades somewhat with cooking.

While a minor herb in most of North America, summer savory is popular in the Maritime Provinces of Canada where it is used instead of Sage. Savory is particularly important to the cuisines of Bulgaria and Romania.

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Buying:   Fresh Savory can be found in well stocked the herb section of some supermarkets, at some ethnic markets and at some farmer's market where herbs are sold - but it's not as common as many other herbs.

Dried is available in the spice section of some supermarkets, but is better purchased from ethnic markets which have a high turn over. Buy only whole leaf, never powdered. To substitute dry for fresh, use about 1/3 the measure.

Growing:   Summer savory can be grown in most regions of North America, planted after the last frost.

Storing:   Loosely wrapped, fresh marjoram and oregano will last about a week in the fridge, if it was in good shape to start with.

Drying:   Summer savory is generally cut near the ground when in flower, and hanged to dry for winter use.

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