3/4 tsp crushed dried summer savory?!


Question: I need this for a pork chop marinade I plan on making for dinner tomorrow. What the dickens is it? and where do I find it? It's just 3/4 tsp, is it that important? Should I just trash the recipe and fix something else?


Answers: I need this for a pork chop marinade I plan on making for dinner tomorrow. What the dickens is it? and where do I find it? It's just 3/4 tsp, is it that important? Should I just trash the recipe and fix something else?

We use it a lot here in eastern Canada - we put it in our turkey stuffing, and in chicken stew, and in panfried potatoes. We would use way more than 3/4 tsp though, - so I suspect you could either leave it out, use winter savory or savory, or some suggest using thyme instead.
"savory Notes: This herb has a strong, peppery flavor, and it's often used in Mediterranean countries to flavor beans, mushrooms, vegetables, and meats. There are two varieties: winter savory and the milder summer savory. Winter savory is best suited to slowly cooked dishes like stews. Substitutes: thyme (stronger flavor) OR thyme + dash of sage or mint "

I think that you could just use sage instead, but if you don't know what something in a recipe is, you should probably just make something else. That's what I would do.





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