Talk:Satureja

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Food and drink: Herbs and Spices Mid‑importance

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Wiki Education Foundation-supported course assignment

Latest comment: 2 years ago1 comment1 person in discussion

This article is or was the subject of a Wiki Education Foundation-supported course assignment. Further details are available on the course page. Student editor(s): Hkarwal.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 08:43, 17 January 2022 (UTC)Reply

Usages

Latest comment: 12 years ago2 comments2 people in discussion

Chefs generally prefer S. hortensis (summer savory - an annual) to S. montana (winter savory - perennial) because of its superior flavour.

It should also be noted that the culinary use of savory is not confined to the flavouring of beans: it goes well with chicken and lamb as well - and may be added with advantage to a bouquet garni of sweet herbs for many purposes. (See the book by Tom Stobart: "Herbs, Spices and Flavourings".)

Hair Commodore 21:20, 27 October 2006 (UTC)Reply

Savory is used to flavour food

No duh...it's a spice, I'm no chef but I don't think I've heard of other uses of any spices other than for flavour. This sentence seems completely pointless and should probably be removed, it's insulting to me as a reader. Wiki Guest 23:18, 12 August 2009 (PST)

Yes, it's quite obvious that you're no chef. Many spices were traditionally used to help preserve meat when it took a long time to transport and there was no cold storage. Not very long ago, actually. So it's not pointless and should probably not be removed, notwithstanding the fact that somehow you were insulted by your own ignorance. Destynova (talk) 13:56, 2 January 2012 (UTC)Reply

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