Savory is called by Provencal ‘Pèbre d’aï’ or ‘Pèbre d’âne’.
An extraordinary flavor of Provence. Savory have a little peppery and spicy taste, savory brings spice to many recipes, without the inconvenience of pepper or pepper that some people do not support well.
Considered a powerful sexual stimulant, savory is antibacterial. In addition, it facilitates digestion and fights intestinal imbalances that can cause pain, bloating, gas and discomfort. It is, moreover, a very good source of iron and manganese.
The savory perennial, the least known of Mediterranean aromatic plants, is very popular in cold cuts and beans recipes.
Savory is usually eaten in dried form. You can for example add some in your soups, your vegetables, your roasts, your grilled meats or fish … it is very surprising with salmon, tuna, crayfish. Ideal with a potato gratin.
Mainly used to perfume the delicatessen , it is excellent with pork or even essential. This aromatic plant is also prepared in herbal tea and aromatizes wine vinegar.
Savory is the friend of legumes. Indeed, its ability to facilitate digestion makes it a favorite flavor for seasoning cabbage, Jerusalem artichokes, with beans, or even artichoke. On the other hand, this flavor of Provence is preferred because of its power of taste, on strong bases such as game for example. It will be perfect for pheasant and wild boar.
Besides, do not hesitate, if you are lacking in pepper, to use a little savory in replacement!
Its sunny fragrance comes from Provence and all its aromas of Provencal scrubland!
Savory is one of the herbs of Provence.