Dried Savory

Dried savory is often overlooked in cooking, but it is extremely versatile and can greatly enhance the flavors in a wide variety of dishes. However, people often go wrong by using too much of it, as its taste can be quite strong, especially in the case of winter savory. The best way to get the most out of dried savory is to start with a small amount and adjust according to your taste preferences. It is also beneficial to crush the dried herbs between your fingers before adding them to your dish, as this will help release the essential oils and maximize the flavor. Another little known tip is to add it at the end of cooking to preserve its delicate flavor. Lastly, remember that dried savory pairs well with dishes where you would usually use thyme or sage. Here are 10 common questions typically asked about dried savory: 1. Where is savory commonly used? 2. How does savory taste? 3. What is the difference between summer savory and winter savory? 4. What can I use as a substitute for dried savory? 5. How much dried savory should I use in my dish? 6. What dishes does savory go well with? 7. When should I add dried savory to my dish? 8. Can I use savory in my poultry stuffing? 9. Is savory used in vegetarian or vegan dishes? 10. Can dried savory be used in desserts? The answer to these questions would provide more practical knowledge about this underappreciated herb, and might even inspire some creative uses in the kitchen.