As many others, I am now planning my garden (I am in zone 5), and saw
someone post about basil vs. oregano. I have a similar question - what
does one use savory and sorrel for? I love herbs, but have no idea what
to to with them. I can goggle for an answer, but thought this group
might have better answers.
Sorrel is great in soup. You can melt some in butter and mix in boiled
cream and it makes a good sauce for fish. It has a wonderful lemony
flavor which will brighten any appropriate dish. It would be good mixed
into a mesclun salad as well.
Doll is Mine wrote:
|> |> As many others, I am now planning my garden (I am in zone 5), and saw |> someone post about basil vs. oregano. I have a similar question - what |> does one use savory and sorrel for? I love herbs, but have no idea what |> to to with them. I can goggle for an answer, but thought this group |> might have better answers.
See the Edible Herb FAQ!
As others have posted, sorrel makes an excellent sour soup,
adds acidity to salads and makes an excellent source sauce
(very good with pork, duck and other fat meats). If you
remove the stem and sweat it down (like spinach), it freezes
Winter savory can be used much like a slightly more bitter
thyme - hyssop is more bitter still - but I assume that you
mean summer savory. It is called "bohnenkraut" in German,
and is THE herb to add to bean dishes - especially dried bean
salads, but pretty well any bean dish. And, as posted, you
can add it to most savoury dishes.
I don't have savory, but the interest of sorrel is that you have it
very early and very late (we usually have sorrel soup for Thanksgiving,
and also in march).
sorrel soup is, IMHO, best when you blend potatoes boiled in stock with
fresh sorrel (do it quickly so the sorrel does not cook). add
seasonings to taste (I cook also an onion with the potatoes, and add
cayenne and salt).
It is also a perennial that is untroubled by soil, partial shade and
general neglect. We use it also in tomato chowders through the summer.
Though I like strong flavored greens, I find it a bit too tart for my
taste in salads.
being another zone 5 dweller, my advice is to have as many hardy
perennial herbs as possible (another pro-oregano point in the great
debate). not only they are as good as (or better, like oregano vs
basil), you also have them in spring and fall. I use sage, oregano and
thyme about 8 months a year, and they are usable until the ground
freezes (dec. 15). our sage-filled roast chickens and red cabbage
salads liberally loaded with thyme lift our spirits in nov.-dec.. In
the spring, one of my two oreganos is up and running by april 1.
of course, we drink mint and lemon balm tea from our patch through the
year, and these are herbs that you appreciate mostly in the winter.
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