Produce Briefs...
Maui Onions
Two characteristics set the Maui onion apart from other yellow onions: the high sugar and high moisture content of its flesh.
Cantaloupe Melon
The cantaloupe is defined by two elements: its roughly netted stone and green colored skin and its aromatic orange-coral colored flesh. When perfectly ripe, the flesh is juicy, unctuous and sweet.
Seasons/Availability
Savory is available year round.
Current Facts
There are thirty types of savories but only two are used primarily for culinary purposes: summer and winter savory. Summer savory is preferred as a fresh herb and as a condiment, whereas winter savory is best dedicated to slow-cooked dishes.
Description/Taste
Summer savory's smooth gray-green narrow leaves have a oregano and thyme-like fragrance and a warming flavor similar to a blend of thyme and marjoram. Winter savory's oblong linear leaves are darker in color, have a less refined flavor with deep peppery undertones. Its leaves release a strong pine-like aroma. Both plants have woody branches that are similar to the structure of rosemary.
Nutritional Value
Both summer and winter savory's essential oils contain thymol and carvacrol, which offer antibacterial, expectorant and antiseptic qualities. Savory was used medicinally before it was used as a culinary herb.
Applications
Savory has been used as a culinary herb for centuries, as both a condiment and a flavor agent both fresh and cooked. It is also utilized in dried herb combinations such as Herbs de Provence. Because of its essential oils, it is used in the formulations of bitters and vermouth. Pair with seafood, poultry, summer squash, beans, tomatoes and fresh cheeses. To store, keep dry and refrigerated until use.
Geography/History
Native to southern Europe and the Mediterranean, savory has been naturalized in regions of North America since colonists brought it with them during the 18th century as a medicinal herb.
Savory is available year round.
Current Facts
There are thirty types of savories but only two are used primarily for culinary purposes: summer and winter savory. Summer savory is preferred as a fresh herb and as a condiment, whereas winter savory is best dedicated to slow-cooked dishes.
Description/Taste
Summer savory's smooth gray-green narrow leaves have a oregano and thyme-like fragrance and a warming flavor similar to a blend of thyme and marjoram. Winter savory's oblong linear leaves are darker in color, have a less refined flavor with deep peppery undertones. Its leaves release a strong pine-like aroma. Both plants have woody branches that are similar to the structure of rosemary.
Nutritional Value
Both summer and winter savory's essential oils contain thymol and carvacrol, which offer antibacterial, expectorant and antiseptic qualities. Savory was used medicinally before it was used as a culinary herb.
Applications
Savory has been used as a culinary herb for centuries, as both a condiment and a flavor agent both fresh and cooked. It is also utilized in dried herb combinations such as Herbs de Provence. Because of its essential oils, it is used in the formulations of bitters and vermouth. Pair with seafood, poultry, summer squash, beans, tomatoes and fresh cheeses. To store, keep dry and refrigerated until use.
Geography/History
Native to southern Europe and the Mediterranean, savory has been naturalized in regions of North America since colonists brought it with them during the 18th century as a medicinal herb.
