Savory - Savory's slightly sharp, warm flavor enhances meat, poultry and soup
Savory is used in a wide variety of meat dishes and has a more subtle flavor than many of the other herbs used in a variety of meat dishes. Also try with poultry and soups.
The OASIS has advice on how to select top-quality Savory. You'll find suggestions on how to prepare, season and cook using Savory, information on the best time of year to buy and ways to store what's left for your next meal.
Selection Information
Usage: Used in soups, meat and poultry dishes.
Selection: Savory has a slightly sharp, warm flavor. In general, herbs should be fresh looking, crisp and brightly-colored. Store dry but cool in your refrigerator.
Avoid: Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.
Seasonal Information
Savory is available year-round.
Savory Nutritional Information
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Serving Size: 1 tbsp Savory, ground (4g)
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| Amount Per Serving |
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Calories 12
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Calories from Fat 2
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% Daily Value* |
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Total Fat 0 |
0% |
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Saturated Fat 0mg |
1% |
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Cholesterol 0mg |
0% |
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Sodium 1mg |
0% |
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Total Carbohydrate 3g |
1% |
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Dietary Fiber 2g |
8% |
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Sugars 0g |
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Protein 0g |
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Vitamin A 4% |
Vitamin C 4% |
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Calcium 9% |
Iron 9% |
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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Savory is very low in cholesterol and sodium. It's also a good source of Potassium, Zinc and Copper, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin B6, Calcium, Iron, Magnesium and Manganese.