LaSalle County Historical Society and Illinois Valley Herb Guild Garden - National Garden Month

It is rare to find a public garden that is only there to be an herb garden. I find one every now and then but most gardens we visit have herb gardens as part of a larger garden, rather than the main focus of the experience.  The garden I am focusing on today is just an herb garden.  It focuses on many useful aspects of herbs but it is only an herb garden.

taken March 2015, the garden is still asleep

Located near the one room school house of the LaSalle County (Illinois)Historical Society I have visited this garden many times starting in 2015.  I took photos of it when it was still dormant and cold in March, another time in June during early growth in a rain storm and finally in 2016 when it was the end of the season in October.

This garden is maintained by volunteers so sometimes when I visit it is overgrown and untrimmed, but it is obviously well cared for by the Illinois Valley Herb Guild. 

taken 6-25-15

The Guilds’ herb garden is planted in a traditional homesteading style in four beds defined by the major uses for which the plants were grown in the 1800s. Dyes, Culinary, Medicine and Fragrance are the themes used in the garden.  I like the four-square design and plants included.  I think all the plants used in the garden have roots in the 1800s, but I think not all would be found on the 'frontier.'  But I am not certain what definition of frontier they are using, so I could be wrong. 

Since this garden is only about 12 by 24 feet, constructed with a center X path dividing the plot into 4 rectangular beds.  There is no need for a tour, so instead I thought I would show some of the variety of plants they have in the garden.  

Taken 10-28-16 

This garden was planted probably around 2010 and as a result has some age and many of the plants have reached some spread and have taken hold in their locations and flourished.  It is a joy to walk through and see the plants and touch the scented leaves.  A booklet was published detailing many of the plants in the garden back in 2011 and you can get it from the LaSalle County Historical Society in Utica, Illinois.

I love the groupings and the way the plants are labeled.  I think someone made the labels by hand.

There were several plants I had never grown before in the beds which allowed me to see the mature look of the plant as you rarely can in a nursery setting.  Lady's Bed Straw and Germander are historically interesting plants and to see them in a garden bed was a joy, especially since I have never grown them myself..

Flowering Lady's Bed Straw in June

Lady's Bed Straw is named so because it is thought to be the plant used in the Manger for the Baby Jesus. In the Galium family it is a cousin of Sweet Woodruff, and is another European introduced plant that grows well in Northern Illinois. When in flower they are highly fragrant and hold their scent while dry.  There is a chemical in Lay's Bed Straw that will curdle milk causing it to be used as an ingredient in the making of cheese.  The flowers can be used for making yellow dye and was used to color butter.  It is an all purpose herb which is perfect for a frontier garden.

Germander just getting serious in June.

Germander is used these days as a scented ornamental wreath plant, but traditionally it was used as a treatment for gout.  It is an Mediterranean plant and would have been brought to the US by European settlers. This is probably the creeping versus upright variety due to the short stature and it works as a lawn substitute and grows well in shade and with drought conditions.  I am thinking of adding it to my side yard which is both shaded and dry.  It flowers purple in summer.

Flowering from June to frost, this was enjoying the summer when I snapped this photo

Thread leaf tickseed was popular in 19th century ornamental gardens, but although you can use it as a dye in certain circumstances I think it was less a frontier herb as a landscape plant in more urban areas, especially along the east coast in the 1900s.  I love to grow this, but it is a serious self-seeder, so I put it in pots rather than in the ground to keep the seeds contained.

Clary Sage

I got the best picture of Clary Sage I have ever taken while at this garden.  Even the one in my own garden never looked as nice as this one. Clary Sage is an old plant.  Used by the Quakers in PA, it is a perfect frontier plant.  The aromatherapy benefits include reduction of stress and anxiety.  It is also an anti-inflammatory herb and an antibacterial.

Winter Savory in flower in June

Winter Savory is always a good edge plant and this garden placed on the edge.  I suspect someone came by and trimmed it up shortly after I took this photo.  Winter savory takes on a nice shape if kept trimmed.  And being a perennial it only gets better with time.

St John's Wort flowers look bright even on a cloudy rainy day.

This plant flowers around the Summer solstice in June, (near St. John's Day on the 24th) which is how it gets the name St. John's Wort.  The flowers make a great herbal tincture that is red in color rather than yellow as the flowers might suggest.  The infused alcohol can then be used to treat various ailments, including anxiety and depression.   Historically it was believed to be a panacea that could cure almost anything.

Sorrel going strong in October

French Sorrel is an herb I have never grown.  Considered one of the bitter herbs, it was used by the Egyptians and the Romans to impart a bitterness or acidity to foods, much like we do with lemon juice today.  It can be eaten as a green, with a taste similar to a sour green apple it is in nice counter part to other sweeter foods. 

Flax in October, not tall enough to harvest

Flax is also part of the garden, but my guess is this plant would not have been in the garden as much as it would have been in a field nearby.  Flax was grown extensively in Illinois as a crop for making linen fabric.  To process flax you need a good flowing water source.  This garden is right along a canal which makes it a great place to grow flax but more abundance would give you the flax you needed to weave into cloth.  The process for making fiber from flax to create linen is very harsh and hard on people and the environment, so once cotton was more easily available Flax was abandoned as a cash crop.

taken 10-26-16

After my second visit we stopped in the nearby museum and I picked up a little booklet called "The LaSalle County Historical Society's Settler's Herb Garden" which details photographically many of the plants in the garden with a short one or two sentence description of the use of the plant.  The only thing the book is missing is a bit of information on why they chose the plants they did for the garden, as I am curious.

This garden is near Seneca, Illinois, where my husband and I intend to retire and raise herbs in the next few years, so I will be visiting this garden again, and I recommend you do as well if you are ever along the I&M canal or the Illinois River near Starved Rock.  The address of the museum is 101 E Canal Street, North Utica, Illinois and the garden is east of the parking area beside the one-room school house building.

Sage - Mini Herb of the Week

The Men's Garden Club of Villa Park Plant Sale is this weekend and I thought I would share one more herb before the big event.

Sage is a versatile and helpful herb that can be used to flavor food, make scented smoke for grilling, add to stuffing, make a bracing and healing tea and use to clean and disinfect.  Sage is a member of the Salvia family known for its spikes of purple flowers which are very popular in garden landscape.  Culinary sage is not different, when it flowers it too will have spikes of purple.  I like the faintly gray/green color the leaves have when thinking of placement in the landscape.  However there are also other varieties of Sage too, like tri-color sage, golden sage and purple sage.  Each has the same distinctive sage flavor and properties, but they have a distinctive look.

See what I mean:

 

Using Sage

In addition to incorporating it into the landscape by taking advantage of the colors, leaf and plant shapes and and plant sizes, you can eat sage.  It is an easy herb to dry which is probably why it is so popular in fall and winter dishes.  It has a somewhat warming feel to the scent and flavor which links it well with cool weather, but in the summer, you can place a few sprigs on the coals in the grill to make a scented smoke that is wonderful when grilling vegetables and meats.

I like sage butter, I even posted a how to on making sage butter previously. But there are lots of places the musty flavor of sage can really hit the spot.

I actually shared this recipe earlier this year as a dry rub in a post about Winter Savory, but it works with fresh herbs too.  This is spectacular on poultry for the grill.

Fresh Herb Bouquet Rub 

1 teaspoon fresh grated lemon peel

1 teaspoon fresh ground black pepper

2 tablespoon finely minced or grated fresh onion

1 teaspoon minced fresh rosemary

2 Tablespoons packed fresh sage leaves

about 3 to 5 sprigs fresh savory

Mince all the herbs to a similar size use a mincer or roll the herbs leaves together and cut fine.  Combine the ingredients together in a bowl and allow to rest for 15 minutes.  

To Use: use plain by spreading over surface of chicken, steak or fish before placing on the grill , or blend with lemon juice to form a paste and smear on the tops of meats while grilling.

Sage is a great stress reducer, but the pungent flavor is strong in tea so I suggest mixing it with lemon herbs to give a great tea flavor.

Lemony Sage Tea

Sage
Lemon Balm
Lemon Zest 

Combine equal parts of each herb in a glass jar and shake to blend.  Use 1 tsp of herb mixture per cup of boiled water to make a refreshing tea.  Also good iced.

We all know sage is good with chicken, which is why we use it in stuffing, but it makes a great flavor with as a sandwich spread to serve on top of the whole wheat herb bread.

Sage & Tarragon Chicken Salad

One (10 ounce) can chicken breast
1/4 cup mayonnaise
1/3 cup finely diced celery hearts
2 teaspoons fresh sage, chopped fine
1 tablespoon fresh tarragon leaves, chopped fine
salt & pepper - optional

Drain the liquid from the can of chicken breast. Flake with a fork and add to a medium size bowl. Add the mayonnaise, celery hearts, sage and tarragon and mix well. Add salt and pepper if desired.

Winter Savory - Herb of the Week

I did a post on Savory back in 2010 but since it is the International Herb Association Herb of the Year for 2015 I thought I would revisit it.  There are actually 30 types of savory, Summer Savory and Winter Savory, are two of the most common; one is an annual, the latter a perennial.  This week (because all I can think of is winter while it is -20 wind chill here) I will focus on the perennial, Winter Savory (Satureja montana) and next time (in two weeks) I will focus on Summer Savory (Satureja hortensis).  Later this year I will do some follow up on a few of the other species.

Winter Savory (Satureja Montana) Herb of the Week

According to some books summer and winter savory are identical in all applications except gardening. They have a long history of being used in cooking that stretches back in Europe at least 2000 years. Shakespeare mentions Savory in The Winter’s Tale together with lavender and marjoram.  Winter savory is recommended by several old writers in combination with other herbs.  17^th century herbalist, John Parkinson, described how it was dried and powdered and mixed with bread crumbs, “to breade their meate.”  To this day Savory is still a popular ingredient in stuffing.

To Grow

Known as Mountain Savory, Winter Savory is a semi-evergreen hardy perennial that grows to 12 inches with an 8 inch spread.  It flowers with small white / pink flowers in the summer.  The leaves are dark green, linear and very aromatic. 

Both types of savory grow from seed or cuttings.  Always use fresh seed as the viability is reduced after a year.  Winter Savory is somewhat slower to sprout; start it in a flat so you can keep track of the tiny seeds.  It does not need bottom heat and takes about 10 to 15 days to germinate.  Set plants in the garden 10 to 12 inches apart after the soil has warmed up and threat of frost has passed.  You can grow it in a container, bringing it inside for the winter if you live in a cold climate.  As it is only perfectly hardy to zone 6, however, I was able to mulch it and keep it sheltered outdoors and it overwintered in my Zone 5 garden just fine.

You can also grow Winter Savory from softwood cuttings in spring, using a bark, peat, grit potting soil.  When these have rooted they should be planted out about 6 inches apart.

It grows in any well-drained soil of average to poor fertility and requires less water than its annual counterpart.  In fact, too much moisture in the soil can cause winter kill.  It prefers full sun. Winter savory is hardy as far north as New York City and can be harvest fresh all winter.  You will need to replace the plants every two or three years as it is a short-lived perennial and will begin to die from the inside out.  You can however take cuttings from you existing plant to make replacements.

It makes a good edging plant and can look very pretty in summer, because it can withstand occasional clipping this also makes a nice herb to use in a hedge or maze.

To Use

Snip off the tips of branches in small amounts.  Harvest larger quantities for drying, about 6 inches above the soil surface.  Cut again near the end of summer.  Hang the stems upside down to try.  Winter savory can be harvested before or after it flowers.

 

Savory is used in cooking and is its most popular way to be used.  Under grown by home gardeners it is a common ingredient in meat and vegetable dishes, and especially popular in high end restaurants.  Winter savory can also be used medicinally but it is inferior to summer savory, so instead focus on it culinary uses. Savory can stimulate appetite and aid digestion. I shared a number of stuffing recipes some with savory recently.

Winter savory combines well with vegetables and rich meats.  The flavor of Winter Savory is both coarser and stronger than Summer Savory it has a strong sharp peppery flavor with a piny undertone. The advantage of Winter Savory is it provides fresh leaves into early winter. It is good used with strong meats and pates.  The flavor being strong means one should use it sparingly to start until you get used to the flavor. Cook with fresh or dried beans and lentils or in a white sauce for bean dishes.  Mix with parsley and chives for roasting duck. 

Apply fresh sprigs to bee or wasp stings. Both Summer and Winter Savory are considered to have a reputation as aphrodisiacs.  The flowering tops can be used to make a cleansing facial steam. You can make a vinegar with Winter savory also which has an interesting flavor and makes a great marinade.

Recipes

Barbecues angler fish with Winter savory

1 ½ lb. angler fish

1 lemon both juice and grated rind.

1 cup olive oil

salt & pepper

good handful of winter savory

Remove any bones from the angler fish and cut the flesh into ½ inch cubes.  Lay the cubes in a deep dish.  Mix the lemon rind and juice, olive oil and salt & pepper together in a bowl.  Break the winter savory into small sprigs and add to the mixture.  Pour this marinade over the fish and leave for 6 hours or overnight in the refrigerator.  Thread the angler fish onto 4 skewers.  Cook over barbecue or under the broiler) for 5 10 minutes, turning often and using the marinade for basting.  Serve on a bed of boiled rice and accompany with green salad.

Soup Seasoning Blend

1 tsp. peppercorns
2 tsp. dried basil
3 tsp. dried thyme
6 tsp. marjoram
6 tsp dried parsley
1 Tbsp. dried winter savory
4 Tbsp. dried celery leaves
6 bay leaves

Mix together and divide among 6 cheesecloth bags, with one bay leaf per bag. Add a bag to a pot of homemade vegetable or bean-based soup.

Poultry Sage Rub  

This rub is of course for poultry, but it is also good on fish, beef, pork, and  turkey.

1 teaspoon granulated lemon peel

1 teaspoon black pepper

1 Tablespoon granulated onion

1 Tablespoon rosemary finely chopped

1 Tablespoon rubbed sage

1/3 cup sage leaf

1/3 cup winter savory

Combine the above ingredients and stir until well blended. Place in a glass jar and seal. Makes one cup of mix.

Directions for use:

Sprinkle and rub the mix according to taste preferences on both sides of fish, beef, pork, chicken or turkey before grilling, broiling, baking or frying. A general guide for use is 1/2 to one teaspoon per serving.

Harvest time How Tuesday- Air Drying Herbs

Herbs are tremendously useful in so many ways. So it is late summer now, your herb garden has been planted, watered, weeded, and you’ve watched the plants grow and thrive. Now it’s time to learn how to use those wonderful herbs and it requires only a little bit of work. The first step in using the results of your garden is to harvest them.

Harvesting an herb does not mean removing the entire plant, rather cutting or rimming 2/3 to 3/4 of the plants height. An herb’s essential oils can be dispersed by the wind and the heat, and on extremely wet days, fewer oils are produced by the plants. The best time to harvest your herbs is during mid to late summer, on a calm and dry morning. Harvest them right before the flowers open in the morning and just after the dew has dried from the leaves.  Yes i did say 2/3 to 3/4 they will grow back, I promise and they will be happier if you cut them often instead of waiting until October.

Using fresh herbs right out of your garden is a delight. Make sure to clean the herbs before using them fresh in recipes. To clean fresh herbs, fill a bowl with cool water and place the herbs in the bowl. For a larger quantity, use the cleaned kitchen sink. Add about two tablespoons of salt to the water. Any insects present on the herbs will be driven away by the salt in the water, without damaging the plant. Rinse carefully and allow them to air dry.  You can speed up this drying by  placing the herbs in a salad spinner.

Of course, herbs don’t have to be used at the time they are picked. They can be preserved for later use in three ways by: drying, freezing, or preserving them in salt, butter or vinegar.


I have posted ways to make and use butters and vinegar before, so I will let you look at those posts:



http://backyardpatch.blogspot.com/2011/09/how-tues-day-making-herbal-vinegar.html

http://backyardpatch.blogspot.com/2011/08/compound-herb-butters-summers-special.html


I will talk about some other drying methods in the coming weeks as well, but I thought I would start with the easiest -- air drying.  And I have some great photos from this year’s harvesting. This is a very simple way to preserve herbs. It works best with sturdy herbs like sage, lavender, thyme, savory, mints, rosemary and oregano.

Pick herbs in the morning, after dew has dried, but before the heat of the day sets in. Rinse them and pat them dry. Then, try one of these air-drying methods, all of which take about two to three weeks:

• Remove leaves from the bottom of the stem, and bunch four to six stems together loosely. Bundle with a rubber band or string and hang them, upside down, out of direct sunlight for two to three weeks.

• Spread the herbs out on a loosely on a window screen or woven basket tray and dry them flat.

• Put herbs into brown paper bags and loosely tie or fold over the top.  This is especially good for thyme and chives.

When the herbs crumble to the touch, you can pack the leaves into jars or seal them in plastic bags. Be careful not to crush them yet. Store them whole so that they’ll keep more of their flavorful oils. Keep them from direct sunlight so they’ll maintain their flavor for several months.

Steps to air drying:

Trim the stems until all the herbs in a bundle are about the same length. Place 4 to 6 stems together and bundle with a rubber band.  Some people like string, but since the stems shrink during the drying process, I am more fond of rubber bands which will contract and keep the herbs off the floor.

fresh savory and sage ready to be hung

I also like the fact that the last loop of the band can be placed over the hanging bar and back over the stems to serve as a hanger.  And when I want to remove the herbs.  I just tug on the bundle and the rubber band snaps off the hanging rod.

 

Rubber band looped over rod

 Place the herbs in a dry dark area out of direct sunlight. and give them 48 hours to two weeks to dry.

Quick and easy drying rack using paper tube wire hangers

Once the herbs pass the "crumble test," they are done and can be stored until you are ready to use them in a sealed jar or container.  I place bundles whole in glass jars or zip seal bags until i am ready to strip the stems into my still room jars for use in blends.

 

Savory crumbling perfectly

Sage perfectly dry

When I dry sage, I like the use the leaves with the best color to make rubbed sage.  So I will sort through the leave and separate out the leaves I like.  I crumble them in my hand to a coarse consistency.

Then I place them on a paper towel and using the balls of my fingers rub in gentle circles until I create a clumping powder.  

There are those who run sage leaves in a blender or grinder to make rubbed sage, but I think this lets too much essential oil escape and I prefer the hand method.  It does not take any longer and you have no extra cleanup!

rubbed sage ready for bottling

September the month for potatoes - recipes

September is National Potato Month.  I have used this as an excuse to share potato recipes for years and this year is no exception.

In its native Peru, the potato has been a valuable food staple for nearly 8,000 years, and some 4,000 different varieties can still be found there. The Quechua vocabulary included over a thousand words to describe the cultivation and use of potatoes, and "the time it takes to cook a potato" was as an important measure of time. The potato was used as a staple medicine and was believed to ensure fertility.

When the Spaniards brought the potato to Europe in the 1570s, however, it was a different story. Europeans were suspicious of the plant, partly because they viewed it as a food for the poor and partly because it produced grotesque tubers underground and reproduced itself from those same misshapen tubers. Surely there was some deviltry associated with this! The matter was settled when in 1596 the Swiss botanist Gaspard Bauhin assigned the potato to the Solanaceae family: the same nasty clan that included the deadly nightshade, henbane, and tobacco—herbs long used as poisons, narcotics, and magic.

I love potatoes and since my husband is a Peruvian scholar, we don’t get to ignore, replace, or forego potatoes in our diet.  I even put together a “Spud Celebration” package.  This set of herb mixes is the best of the best for using on spuds and it comes with a list of the best eating potatoes and ways to prepare them.

So celebrate National Potato Month in style with these great recipes:

Green Chile Potato Casserole
Scalloped potatoes never had it so good!

5 - 6 potatoes, sliced with skins on
2 - 3 green chilies, cut into long strips
1 cup onions, sliced

1 tsp. summer or winter savory, dried
1 cup Longhorn cheese, grated
1/2 cup Velveeta cheese, thinly sliced (you can use Farmer's Cheese or Chihuahua Cheese if you dislike processed Velveeta)
3 - 4 strips bacon, cooked crisp
butter or margarine

Directions
Grease 13x9x2 inch pan. Layer potatoes, then onions, strips of chilie, Longhorn cheese, and last Velveeta cheese. Repeat until all the ingredients have been used up. Top with pats of butter and crumbled bacon. Cover tightly with aluminum foil. Bake at 350 degrees for about 1 hour.

Sweet Potato Casserole

Can’t forget the Sweet Potato, this recipes is good at Thanksgiving too!

2 cups sliced sweet potatoes

1 medium onion, finely sliced

1 cups frozen peas

1/2 tsp. dried marjoram

1 Tbls. butter

1/4 cup water

Directions:

Combine all ingredients and bake at 350 degrees until vegetables are tender.  About 40 minutes.

Tomato Potatoes

2 pounds Yukon Gold potatoes (about 6), peeled and cut into 2-inch pieces

2 garlic cloves, peeled

1/2 cup milk

1/4 cup (1/2 stick) unsalted butter

1/4 cup chopped flat-leaf parsley

3 scallions, trimmed and chopped

1/2 cup grated Parmesan

1/2 teaspoon kosher salt

2 pounds salad tomatoes (about 5 medium), chopped

Directions

Place the potatoes and garlic in a large saucepan and cover with lightly salted water. Bring to a boil; cover and simmer about 20 minutes or until a fork easily pierces a potato.  Drain the potatoes and garlic. Mash with a potato masher or a fork until smooth. Blend in the milk, butter, parsley, scallions, Parmesan, and salt. Gently fold in the tomatoes.

Savory - Herb of the Week

It is Wednesday again and time to give you some rejuvenation for hump day.  So here is the herb-of-the-week a post where you will find details and recipes on herbs we hope will  get you thinking creatively about growing and using them at home.  Now as you coast down into the weekend you have either a new herb on your list or something new to do with an herb you already know.

Herb of the week is Savory (both winter and summer)

Savory is actually two different available plants.  Satureia Hortensis  - Summer Savory, which grows well from seed is a native of southern Europe.  It grows to a height and spread of about 12 inches. It is an aromatic annual that will flower in pale lilac during the late season and after the frost will turn reddish.

Satureia Montana – Winter Savory, grows from cuttings rooted in sand or root division and is a North Africa native.  It grows into a dark green woody shrub with needle-like leaves and will get slightly larger than the summer variety getting 12 to 18 inches.  It is also bushier and denser and will live several years.



Summer Savory



Winter Savory

You can use the fresh or dried leaves from both for flavoring string beans, fish, cheese, and egg dishes, as well as stuffing and soups.

History

Whether used for its medicinal properties or to flavor food, Savory has been around since the days of the Romans, and before. The English word Savory means “Pleasing in taste or smell” and was derived from the Old French word savoure meaning to taste, which came from the Latin word satureia.

Historically, savory has a reputation for regulating sex drive.  Winter Savory is said to decrease sex drive, while Summer Savory is said to enhance it.  Romans used Savory as an herb and seasoning even before they used pepper. They used it as a medicine, a bee sting treatment, and an aphrodisiac. When the Romans brought it to England, it was used as an ingredient in stuffing rather than as an herbal remedy.

To Grow

Easy to grow, Savory, a close relative of Thyme, and a distant relative to Mint, makes an attractive border plant for any culinary herb garden. According to plant experts, it requires around six hours of sun a day in soil that drains well. Savory does not grow in full shade.

Winter savory (S. montana) is grown as a perennial in zones 5 to 9. It has foliage similar to summer savory but is spicier and evergreen in mild climates. The plant forms a mat 12 inches high. White flowers appear in late summer. You can propagate winter savory by layering or cuttings. A low-growing form, creeping winter savory (S. montana 'Procumbens'), is also available. Winter savory should be replaced with new plants every 2-3 years. You can propagate replacements from the original stock.  It can be pruned to form a loose, low aromatic hedge. Cut as needed prior to or immediately after flowering for culinary or medicinal use.

Plant summer savory in well-drained, moderately fertile soil and full sun. Space plants 12 inches apart. To ensure fresh summer savory all season, start a second crop in early summer for late harvests.  You can start summer savory from seed, sowing it outdoors in spring. Or start seeds 4 to 6 weeks early indoors.

To Use

Although Savory is largely a culinary herb, it contains oils and tannins that have mild astringent and antiseptic properties that can be useful in medicines.  Summer Savory is the type most often used for medicinal purposes.  Teas can be made for occasional colic, diarrhea, indigestion, flatulence, stomach upsets, mild sore throats, and as an expectorant.  It is also sometimes used in a tea by diabetics to alleviate excessive thirst. 

Externally, rubbing a sprig of Savory on wasp or bee stings provides instant relief.  Try using an ointment made of Savory for minor rashes and skin irritations.  The essential oil forms an ingredient in lotions for the scalp in cases of incipient baldness. An ointment made from the plant is used externally to relieve arthritic joints.

For cooking, try savory as a substitute for black pepper. Harvest summer savory as you need it. The rich aroma will be most intense just before the plant flowers. Use it fresh or dried for a pleasant sweet, spicy flavor to vegetables, meats, pastas, and rice. It is my favorite for tossing with beans and adding to soups. Add a bite of summer savory in salads, lettuce salads, potato salads, and serve chopped as a topping to hot dishes. You can also use the leaves in tea. In cooking, winter savory goes very well with both beans and meats, very often lighter meats such as poultry or fish.  Winter Savory is also a great mixing herb. It blends well with different culinary oreganos, thymes and basils and can be added to meat, poultry or fish. Its small leaves are the perfect compliment to herb cheeses or as last-minute additions to sautés. Even though it has a strong flavor when fresh, it does not hold up well to prolonged stewing. Famous for making its mark on beans, dried Savory also perks up stuffing and can be mixed with Sage, Thyme, and Bay. Add to ground Turkey or Pork with Fennel Seed, Cayenne Pepper, and Thyme. Or, add a pinch to Chicken, Seafood, or Tuna salad or to a hearty soup. There are very few dishes that a little Winter Savory won't make better.

Recipes

Herb Dressing

1 cup dried parsley  

½ cup each dried basil, thyme, savory, and marjoram

¾ cup olive oil

¼ cup vinegar      

Mix together dry ingredients and store in an air-tight container. Each time you need a dressing, shake together 1 tbsp. of the herbs mixed with ¾ cup olive oil and ¼ cup vinegar. 

Hearty Herb Blend

2 parts dried rosemary

2 parts dried savory

1 part dried thyme

1 part dried marjoram

Grind fine to use in a shaker or leave coarse.  Great salt substitute.  Good rubbed on roasts or added to stews.

Savory Herbal Marinade

For use on Red Meat:
2 1/2 Cups Red Wine
3/4 Cup Red Wine Vinegar
1 Small Onion or Several Shallots, chopped
2 Cloves Garlic, sliced
2 Fresh Greek Bay Leaves, broken into pieces
2 teaspoons each Fresh Thyme, Oregano and Winter Savory, coarsely chopped
2 teaspoons Salt

Allow meat to marinate overnight or for at least 12 hours.

To use on Chicken, exchange the red wine for white wine and the red wine vinegar for white wine vinegar. The herbs may also include French Tarragon, Lemon Thyme or Rosemary or any combination of those listed.

For Pork, add fresh mint to the White Wine Marinade.
For Fish, use lemon juice in the place of the vinegar and the Winter Savory chopped fine and be conservative with any other herbs.

If you prefer to cook without alcohol, you may substitute as follows:
For 2 ½ C red wine, Use 2 C apple juice 1/3 c cranberry juice and 1T Lemon Juice
For 2 ½ C white wine, Use 2 C white grape juice & juice from 1 can of mushrooms

Pickled Green Beans with Savory

Makes 6 pints

3 pounds of green beans

12 three-inch sprigs of fresh summer savory

1 quart of white wine vinegar

1 quart water

¼ cup pickling salt (do not substitute table salt)

1 Tbls. Sugar

Wash and dry beans.  Remove the stem ends and trim the beans to fit the jars chosen, leaving ½ inch headspace.

Prepare the jars, lids and boiling water bath.  Fill each clean dry jar with beans and two sprigs of savory in a non-reactive pan.  Combine the water, vinegar, salt, and sugar. Bring to a boil over medium-high heat, stirring occasionally.  Pour the hot liquid into the jars, just covering the beans.  Wipe the rims and attach the lids securely.

Place in a boiling water bath and when the water returns to a boil process for 15 minutes.  Remove the jars, cool, labels and store.

These recipes are just one aspect of the Backyard Patch. To read our herb research, or see a listing of our 200 +  herbal blends for cooking, tea and bath, including many that contain savory visit the Backyard Patch on-line at www.backyardpatch.com

All recipes copyright 2010 Marcy Lautanen-Raleigh and should not be copied without permission of the blog owner.