Of all the ingredients associated with Newfoundland cuisine, I do not know if there is one more synonymous than dried savory. While items such fat back, molasses, salt cod, and Purity syrup are very much a part of our culinary history, summer savory, especially that made by Mt. Scio Farms in St. John's is as Newfoundland as it gets. Just as you are are certain to find an empty Maple Leaf vienna sausage can at the outlet of every brook at every pond in Newfoundland, you're even more likely to find a package of dried savory in every kitchen cupboard in the province.
Besides being used in dressing, savory is also commonly used with fish and other meats. It goes great in cod au gratin and with fried or braised pork chops. For me though, the uses and application of savory are unlimited. While I enjoy my supply of dried Newfoundland savory very much, I decided this spring to try growing my own savory. Dried herbs are good and have their place in cooking, but there's really no substitute for the flavor achieved from using fresh herbs. Not being able to find savory seeds at some local stores here in western New England, I opted for the Internet and was quickly able to find organic summer savory seeds online. What is "summer" savory you ask? Well there are two varieties of savory, summer and winter. Winter savory is a perennial herb (meaning it grows back every year in our climate....and year round in warmer
|Summer Savory Growing in a Small Herb Planter Box|
|Savory Fries with Grana Padano and Truffle Oil|