Dried savory is an herb with a flavor that is similar to thyme crossed with mint. It also is in the mint family. The two main types of savory are the summer and winter varieties.Continue Reading
This herb plant has leaves that are grayish-green in color that have a peppery taste. It is a popular herb used to season pates, beans, meats, eggs and soups. It is available dried or fresh. Dried savory is found in most supermarkets year round, while fresh savory is available in specialty stores. After purchasing savory, the dried variety should be stored in a container that has an airtight lid and in a cool location. Fresh savory can be put on a paper towel and into a plastic bag before storing it in the refrigerator.
If one does not have this herb for a dish, then one can replace it with a bit of thyme and a small amount of mint.Learn more about Herbs & Spices
Anise oil is a pure essential oil that is extracted directly from the herb anise; anise extract is a small amount of that essential oil mixed with other ingredients to create a flavoring solution for recipes. Anise oil is much stronger than anise extract. Although both substances are used in cooking for flavor, anise oil is also used in aromatherapy and by natural healing practitioners.Full Answer >
Thyme is an herb commonly available in garden and lemon varieties, and its use originated in the Mediterranean. Standard thyme is gray or greenish in color with a sharp flavor comparable to strong mint with a slight note of lemon. The lemon variety offers a more pungent lemon taste.Full Answer >
To dry fresh basil and other herbs, tie two to three rinsed, dried herb stalks together, and hang the stalks upside down in a dry, well-ventilated area. Discard the stems, pulverize the leaves, and store them.Full Answer >
Marjoram, a tender perennial herb, is slow-growing from seed, so it is best to start with cuttings or plants. Plant them in full sun with well-drained soil about 12 inches apart.Full Answer >