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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
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