It has a distinct, slightly peppery flavor and character that can completely change a dish. Savory has anti-inflammatory properties, helps with flatulence, cramps and the feeling of heaviness after a meal, and is perfect for cooking both fresh and dried. Later in the text we will look at, among others: its properties, differences between forms and how to best use savory in everyday cooking.
Already in ancient times, savory was used not only as a spice, but also as a plant with medicinal properties. It was used by the Greeks and Romans, who appreciated its intense aroma and properties supporting digestion and soothing stomach ailments. In ancient herbs, it was described as a herb that “warms up” and strengthens the body, especially helpful with difficult to digest dishes. This is why savory has been known for over 2,000 years and remains an important element of Mediterranean and Central European cuisine to this day.
Although it is most often treated as a regular spice for difficult to digest dishes, savory has a much broader effect than just “for the stomach”. It is a plant with strong antibacterial and anti-inflammatory properties, thanks to which it supports the body in the fight against infections and inflammation of the digestive tract. In the context of your daily diet, it is worth knowing what properties savory has, because its regular, although small, amounts can actually improve digestive comfort.
The essential oils contained in savory stimulate the secretion of digestive juices, reduce the feeling of heaviness after a meal and soothe intestinal spasms. That’s why it is so often added to dishes with legumes, cabbage and fatty meats. Interestingly, savory also has a gentle warming and strengthening effect, which is why it is recommended in periods of weakness and reduced immunity. It’s a spice that works in the background. It does not dominate the taste of the dish, but effectively supports the body where it needs it most.
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The difference between the fresh and dried versions of this spice is not just about the intensity of flavor. Fresh and dried savory are two products with different culinary character and slightly different uses. Fresh savory has a greener, slightly peppery aroma with a delicate hint of resin; it is distinct, but not dominant, so it works well in dishes requiring short processing, e.g. eggs, salads, cottage cheese or light yogurt sauces.
Dried savory is much stronger and more concentrated. During the drying process, it loses some of its fresh notes, but gains depth and sharpness that perfectly highlights heavier and longer-cooked dishes. Dried savory is used with beans, lentils, cabbage, stews and stews, where it has time to release its aroma. In practice, it is worth remembering that dried savory is used more sparingly than fresh one. A small amount is enough to give the dish a distinctive, slightly spicy character.
Savory is one of those spices that can completely change the character of a dish without dominating its taste. It is most often used in legumes, cabbage, mushrooms and meat dishes, where it improves digestion and balances the heaviness of the ingredients. This use of savory in the kitchen is why it has been an inseparable element of traditional recipes for years.
It also goes great with eggs, cheese, casseroles and root vegetables. It is also increasingly added to modern plant-based dishes, e.g. vegetable burgers, sandwich spreads and meatless stews. It is a spice that combines tradition with a modern approach to cooking and health.
Source: Terazgotuje.pl
