Savory is the dried leaves of the herb Satureja hortensis. The brownish-green leaves are fragrantly aromatic, resembling that of Thyme. It is commonly called summer or garden savory.
Classic pizza seasoning includes RED AND GREEN BELL PEPPERS, GARLIC, AND SPICES (INCLUDING RED PEPPER, OREGANO, AND BASIL).
Thanks www.mccormick.com!
Oh man, I eat my words. I guess I should add some savory to them. Thanks for the info!
Loved this post, m'dear--anthropology is clearly in the air! I would love to volunteer my professional social-science services to your cause, but, as you'll see from my latest post, I'm already writing a thesis of my own. Too bad...
P.S. My parents used to grow summer savory in their vegetable garden. My dad was especially fond of the stuff.
Molly--I wouldn't want to distract you from the cause. (But would radish seasoning work if I did? And would that be a radish flavored seasoning or a seasoning for radishes?)
What does savory actually taste like? Sadly, all of the savory that came with our spice rack just got tossed to the curb untested.
Photograph Provided By:
Mark "Da Herbasauraus" Q.
___
Cate, I'm afraid I have to disagree with your take on celery salt. Disgusting? I think it's genius. There's a renowned sandwich place in Providence that puts celery salt on all everything and it's amazing. Like the colonel's secret seasoning.
Pizza seasoning is a weird since to me, the only herb that really belongs on pizza is oregeno (and basil if it's fresh). Growing up my mom had a jar of "Italian herbs" that I used to sprinkle on eggs. Since I'm the only one who used it, I wouldn't be surprised if the jar is still in the back of some cabinet.
But maybe we shouldn't be too hard on these pre-mixed seasonings. I mean, aren't they just the poor man's herbs d'provence?
Sorry, that would be herbes de Provence. I should stick to pizza seasoning.
Oh, and I also didn't mean "on all everything" or "is a weird." I should stick a post-it to the computer: no commenting within the first hour of waking up.
I freely admit that I am stunted as a cook, but the only spices I reach for with any regularity are garlic salt and garlic powder. (I know this is like filling in an entire coloring book with orange and burnt orange, but I know what I like). Cumin--- have any wars ever been fought over cumin? There is just something about cumin that I really don't like (not when it is used on say a chicken, but when it sits in its bottle in the spice rack looking like a mix between gunpowder and rat poison). Unfortunately I do know what a spoonful of most spices tastes like. My sister and I had a sadistic game when we were little called 'Eat'. It involved a blindfold and a tablespoon and everything in the kitchen above the sink. Thirteen year-old kumquat juice was once repaid with a mouthful of blue food dye. Essentially you had to keep 'Eating' until you guessed whatever horrendous spoonful you had just been fed. We did try every item in our copious spice rack.
Oh my god, "Eat" sounds like just the kind of game I would have played with my brothers. Blue food coloring is an ingenious move.
Funny that you should bring up cumin--I just made something (delicious, by the way) last night that called for ground cumin and my spice rack couldn't deliver. We did have some cumin seeds in the fridge, though, so I put Mark to work using a shot glass as a pestle. He was very effective, and this morning my whole kitchen smelled like an Indian bazaar.
Commenting by HaloScan
