Savoury

Romans were using savoury over 2,000 years ago to season sauces and vinegars. They even thought of it as an aphrodisiac. Its Latin name, satureja, is believed to derive from Satyr, the mythical half-man half-goat with legendary libido! Savoury was introduced in America by the first settlers of New England. There are two types of savoury: the favourite is annual summer savoury which is milder than the perennial winter savoury. Both have an intense flavour and resinous aroma reminiscent of thyme and mint.

Culinary tips and advice

• Use fresh or dried.
• Add only at the last minute to preserve its full flavour.
• A pinch is sufficient. In larger quantity, it tends to make foods taste bitter.
• Use to season beans, vinegar, goat cheese, sauces, soups, marinades, meats and game.
• Use in combination with chervil and tarragon.

Storage Life
Like most other herbs, dry savoury should be placed in an air-tight, opaque container and stored in the refrigerator.