Savory Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Satureja spp
Used in soups, meat and poultry dishes.
In general, herbs should be fresh looking, crisp and brightly-colored.
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.
Most herbs benefit from being stored with freshly cut stems in a glass of water - either in or out of the refrigerator.
Herbs will not ripen further after harvest.
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.
Amount per serving
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 (...)
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Friday, October 11, 2013