I saw a spice on the rack called summer savory. I have Googled it, and read
about it, and wanted to ask what your personal experience is with it, and
whatever you can provide. Looks a little spendy. Is it?

Steve

Steve B wrote:
> I saw a spice on the rack called summer savory. I have Googled it, and read
> about it, and wanted to ask what your personal experience is with it, and
> whatever you can provide. Looks a little spendy. Is it?
>
> Steve
>
>


I've used fresh, not dried, in cooking rice and chicken dishes when it's
available. It's quite nice.

There's no reason for it to be much more expensive than any other herb,
it's not that hard to grow.

gloria p

Steve B wrote:
>
> I saw a spice on the rack called summer savory. I have Googled it, and read
> about it, and wanted to ask what your personal experience is with it, and
> whatever you can provide. Looks a little spendy. Is it?
>
> Steve


We put it with many vegetables, particularly green beans. The German
name is 'bohnenkraut' which means bean herb. It can also be used as a
substitute for epazote.

Easy to grow and self-seeding in our garden. Try to get it at a shop
that sells bulk herbs. Likely to be fresher and better quality.

"Steve B" > wrote in message
...
>I saw a spice on the rack called summer savory. I have Googled it, and
>read about it, and wanted to ask what your personal experience is with it,
>and whatever you can provide. Looks a little spendy. Is it?
>
> Steve
>

I have not grown it fresh, as many here have stated, but I do keep the
bottled dry stuff. Mixed with a little butter, it is great over most
vegetables. Had it the other night over microwaved asparagus and it was
great. Lots of flavor without any calories. It is not a real strong
seasoning, so go ahead and give it a try. It will not hurt.

Dale P

"Dale P" > wrote in message
m...
> "Steve B" > wrote in message
> ...
>>I saw a spice on the rack called summer savory. I have Googled it, and
>>read about it, and wanted to ask what your personal experience is with it,
>>and whatever you can provide. Looks a little spendy. Is it?
>>
>> Steve
>>
>
> I have not grown it fresh, as many here have stated, but I do keep the
> bottled dry stuff. Mixed with a little butter, it is great over most
> vegetables. Had it the other night over microwaved asparagus and it was
> great. Lots of flavor without any calories. It is not a real strong
> seasoning, so go ahead and give it a try. It will not hurt.
>
> Dale P

I'm not going to put it anywhere I think it might hurt.

Steve ;-)

On Sun, 21 Feb 2010 16:48:44 -0800, "Steve B"
> wrote:

> I saw a spice on the rack called summer savory. I have Googled it, and read
> about it, and wanted to ask what your personal experience is with it, and
> whatever you can provide. Looks a little spendy. Is it?
>
As far as I know it's about the same as all the others. Summer Savory
was my mother's favorite herb to season roast beef with. It seems
like a cross between (dried) basil or oregano and thyme to me.

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
> On Sun, 21 Feb 2010 16:48:44 -0800, "Steve B"
> > wrote:
>
>> I saw a spice on the rack called summer savory. I have Googled it, and
>> read
>> about it, and wanted to ask what your personal experience is with it, and
>> whatever you can provide. Looks a little spendy. Is it?
>>
> As far as I know it's about the same as all the others. Summer Savory
> was my mother's favorite herb to season roast beef with. It seems
> like a cross between (dried) basil or oregano and thyme to me.

I love summer savory, but I only use it fresh. It's great in things like
poultry stuffing and vegetable soups, or roughly chopped and sprinked into a
summer salad with tomatoes. Generally, I'd use it where you might use thyme
or tarragon, or in the case of the salad, fresh basil.