Savory
Clary, a close relative of common sage, is native to southern Europe. The specific name is derived from the Latin word 'clams', meaning clear, bright.
The berries contain a deep red juice, hence the name Sambucus, derived from the Greek word `sambyx', meaning red colour. Both the flowers and fruits are used in cookery. The inflorescences are cut off as soon as they open, spread out on nets to wilt, the blooms are then stripped from the stalks and rapidly dried so they do not discolour.
In Germany it is used mostly to flavour beans (hence the name Bohnenkraut) and in English and French cookery in stuffing for turkey and roast veal. It is also good with fish and pickled vegetables. The youngest terminal leaflets have the most delicate aroma and are delicious in salads. Savory is also used to flavour sausage meat.
Nowadays they are used to flavour compotes, jellies and jams. They may also be added to flaky pastry. The flowers or extracts prepared from the flowers are also used by the pharmaceutical industry in medicines that stimulate secretion of the sweat glands. The berries have a strong flavour and are used to make jams and juices rich in Vitamin C.
Summer savory is treated as an annual herb up to 30 cm (1 ft) high with stem that becomes woody at the base and branches like a shrub. The linear-lanceolate, short-stalked leaves are dotted on both sides with glands. The flowering period is from July until the frost; the fruits are nutlets.
The seeds are used whole in pickling gherkins and vegetables, in making marinades and like coriander to flavour sausage meat. In England young seedlings are added to green salads. They may be grown readily and rapidly at home from seeds sown in a dish covered with a piece of damp flannel, where they will produce seedlings ready for picking within a week. An annual herb reaching a height of 80 cm (32 in), it is readily distinguished from other mustards by the seeds (1) which arc contained in pods (siliques) terminated by a prominent beak (2,3). They arc straw-yellow in colour and are larger than other mustard seeds. Mustard has a brief growth period and ripening and harvesting depend on the time of sowing. It is harvested when the pods turn brownish-yellow and the seeds harden. - 2368
The berries contain a deep red juice, hence the name Sambucus, derived from the Greek word `sambyx', meaning red colour. Both the flowers and fruits are used in cookery. The inflorescences are cut off as soon as they open, spread out on nets to wilt, the blooms are then stripped from the stalks and rapidly dried so they do not discolour.
In Germany it is used mostly to flavour beans (hence the name Bohnenkraut) and in English and French cookery in stuffing for turkey and roast veal. It is also good with fish and pickled vegetables. The youngest terminal leaflets have the most delicate aroma and are delicious in salads. Savory is also used to flavour sausage meat.
Nowadays they are used to flavour compotes, jellies and jams. They may also be added to flaky pastry. The flowers or extracts prepared from the flowers are also used by the pharmaceutical industry in medicines that stimulate secretion of the sweat glands. The berries have a strong flavour and are used to make jams and juices rich in Vitamin C.
Summer savory is treated as an annual herb up to 30 cm (1 ft) high with stem that becomes woody at the base and branches like a shrub. The linear-lanceolate, short-stalked leaves are dotted on both sides with glands. The flowering period is from July until the frost; the fruits are nutlets.
The seeds are used whole in pickling gherkins and vegetables, in making marinades and like coriander to flavour sausage meat. In England young seedlings are added to green salads. They may be grown readily and rapidly at home from seeds sown in a dish covered with a piece of damp flannel, where they will produce seedlings ready for picking within a week. An annual herb reaching a height of 80 cm (32 in), it is readily distinguished from other mustards by the seeds (1) which arc contained in pods (siliques) terminated by a prominent beak (2,3). They arc straw-yellow in colour and are larger than other mustard seeds. Mustard has a brief growth period and ripening and harvesting depend on the time of sowing. It is harvested when the pods turn brownish-yellow and the seeds harden. - 2368
posted by Frank Potter at 2:57 AM
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