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There are more than thirty varieties of savories. We will explore the two plants most commonly used, satureja montana (winter savory), and satureja hortensis (summer savory). Both have a peppery- thyme flavor, but the winter savory is somewhat stronger.  The word “satura” is derived from the Latin meaning, “satiated”. The flavor of this herb punched up the high starch Roman diet long before trade brought tropical spices like pepper to their tables. Savory was one of the strongest cooking herbs for two thousand years satisfying palates, and adding zest to food. It is called the “beanherb” because it enhances the flavor, and decreases the gas associated with beans. Savory provides pungency when added to pre-cooking water as well as the bean dish itself. It marries flavors well in combination dishes such as soups, casseroles, meatloaves, sausages and sauces. Start with one tablespoon of fresh or one teaspoon of dried to serve four adding...
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