Savory Selection Information | Nutritional Information | Tips & Trivia

Image of Savory

Savory is used in a wide variety of meat dishes and has a more subtle flavor than many other herbs. Also try with poultry and soups.

Scientific Binomial Name: Satureja spp

SELECTION INFORMATION
Usage

Used in soups, meat and poultry dishes.

Selection

In general, herbs should be fresh looking, crisp and brightly-colored.

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.

Storage

Most herbs benefit from being stored with freshly cut stems in a glass of water - either in or out of the refrigerator.

Ripening

Herbs will not ripen further after harvest.

  • Nutritional Information

    • 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.

    1 tsp

    Amount per serving

    Calories :272Calories from Fat :
    Total Fat5.91
    Cholesterol0%
    Sodium 24%
    Total Carbohydrate68.73%
    Dietary Fiber45.7%
    Sugars 0%
    Protein 6.73%
    Vitamin A5130%
    Vitamin C50%
    Calcium 2132 %
    Iron 37.88%

  • Tips & Trivia
Write a review for Savory

tip of the day

Buttercup Squash

Good-quality buttercup squash will be firm, heavy for its size and have an even cream color. Avoid product that has soft spots, dull and wrinkled (...)

Read More

Tip/Trivia of the Day  Archive

blog

View All

Locally Grown Is Complex

Friday, October 11, 2013

Read More