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Savory is an aromatic herb available in both annual and perennial forms, known for its peppery, slightly pungent flavor that blends hints of thyme and mint. It has slender, dark green leaves and produces clusters of small white to pale pink flowers in mid to late summer. Summer Savory is more delicate and mild, while Winter Savory has a stronger, sharper taste and woody stems. Savory is a traditional seasoning for beans, lentils, sausages, poultry, and stuffing, and is often used in herb blends like Herbes de Provence.
Varieties: Summer Savory (Satureja hortensis) and Winter Savory (Satureja montana).
Savory
SUPPLY INFORMATION
| Availability |
Year Round |
|---|---|
| Packing Size |
10g to 150g |
| Flow Pack |
Yes, on demand |
| Box |
3kg Box ,High Cube Box |
| Box Size |
19.5 x 16.5 x 21cm ,36 x 25 x 21.5cm |
| Nb of Box in Master |
12 ,4 |
| Master Size |
100 x 39 x 23 |
| Nb of Box on Skid |
252 ,84 |
| Skid Size |
120 x 100 x 160 |
RELATED PRODUCTS
Chervil
Chervil is a delicate annual herb with light green, finely divided, fern-like leaves that resemble parsley. It has a mild, subtle flavor with hints of anise or licorice. In late spring to early summer, chervil produces small, white, umbrella-shaped flower clusters. It grows best in cool, shaded locations and prefers rich, moist soil. Commonly used in French cuisine, chervil enhances the flavor of poultry, eggs, seafood, and vegetable dishes, and is a key ingredient in fines herbes blends.
Varieties: Crispum, Curled, and Plain (Common Chervil)
Chives
Chives is a bulbous perennial herb belonging to the same family as onion, leeks and garlic. Chives have long green stems and a mild, not-too-pungent flavor. The green stems are the part of the chives that are used as a herb. Chive stems are hollow and are usually used fresh. In terms of culinary appeal, the flavor of chives is considerably milder and more subtle than onion or garlic and its leaves can be used to flavor salads, dips, soups, stews, vinegars, cheese dishes sour cream and butter. Dried chives are excellent additions to soups and salads, as well as dips, soft cheeses and herbal butters. As an added bonus, chives is a good source of vitamin C.
Varieties: Garlic, Gigantic Garlic, Onion
Sorrel
Sorrel is a hardy perennial herb with bright green, arrow-shaped leaves and a sharp, tangy flavor similar to lemon or sour apple. It forms a clumping growth habit and produces tall stalks topped with small, reddish-green flowers in late spring to early summer. The leaves are rich in vitamin C and are best harvested young for their tender texture and mild acidity. Sorrel is commonly used in soups, sauces, salads, omelets, and as a flavorful green in fish or poultry dishes.
Varieties: Garden Sorrel (Rumex acetosa), French Sorrel (Rumex scutatus), and Red-Veined Sorrel (Rumex sanguineus).
Thyme
Thyme is highly aromatic with a hint of clove and mint fragrance. Thyme can be used either fresh or dry. It is widely used in soups, stews, casseroles, stuffing and poultry dishes. Its flavor and fragrance is not adversely affected by long, slow cooking.
Varieties: Caraway, Creeping Lemon, Doone Valley (Lemon), English, Foxley, French, Golden Lemon, Highland Cream, Lemon, Red creeping, Silver Edge, Spicy Orange, Woolly
