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 broccoli will be dark green to almost blue in color on the flower end and will also be tightly budded.
Avoid broccoli with a flower (...)
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Friday, October 11, 2013