Fresh savory...someone was asking what to use it for. I find its use somewhat limited as well but

M

Marg CDN

Well-known member
as I was feeding the chipmunks yesterday, they reminded me that it is time to make compound butters again.

I make various rolls when the herbs are at their best and freeze them. They last perfectly and I can just cut off a few disks, frozen, and a moment later slip the roll back into the freezer.

Savory would be terrific to include in a roll you might use to slip under the skin of a roasting chicken.

I use various combinations but always include shallots and often, pine nuts.

Rosemary- basil-

thyme - sage - parsley -

tarragon - thyme - basil

and now that I have savory...I'd mix it with Thyme, parsley and maybe tarragon.

Tarragon and chicken. What a heavenly combination.

 
The turnstile on my peanut supermarket was spinning frantically. I knew this

would be their day to pack up for the winter as it was warm and near the end of September. I sent out a notice but I think it was word of mouth that got them all up here.

I decided I would dedicate the entire day to getting them fed.

I had to wait for a moment between feedings and my eyes wandered to the tarragon and savory that are blocking out the sun from my thyme. So ... after all that, it was just the wait between chipmunks that got me thinking more creatively. (Not that you REALLY wanted to know, but sometimes there is value to just doing nothing but thinking.)

 
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