Organic Savory

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Organic Savory by Hatton Hill Organic. Organically grown, harvested and dried in Albania. Packed in the UK.

Savory is not just a type of flavour – it's a warmly fragrant herb whose peppery flavour and aroma also has hints of oregano, marjoram, parsley, thyme and even celery, imparting a deep, rich flavour to any dish to which it is added. In fact, it's believed that the herb actually gave the taste description "savoury" its name. Savory has been used for thousands of years around Mediterranean Europe (Ancient Romans believed it was an aphrodisiac and made love potions from it, and a long time later, European monasteries forbade growing it, concerned its reputed aphrodisiac qualities would distract monks from their relgious devotion) and it's now grown in many other regions, having made its way into a wide range of cuisines.

Savory brings a delicious aroma and taste to all types of poultry – chicken, turkey, goose and duck are all wonderfully enhanced by its distinctive herbiness – and it's also a boon in a huge variety of meat, fish and vegetable dishes (especially white bean casseroles such as traditional French cassoulet – unbeatable), barbeques... you name it. It's even at home in baking – think breads, flatbreads, rolls, homemade crackers shortbread biscuits – where it adds a delicious difference to their flavour and aroma.

Thanks to its peppery flavour, savory can be used as a pepper substitute, as occurred amid salt shortages in Germany during the second world war. It can also be used to some extent in place of salt, making it an excellent and delicious choice for anyone on a low-sodium diet. It's a key ingredient in many herbes de Provence blends, and it's easy to use it to make a lovely, scented and flavoursome extra-virgin olive oil: just sprinkle into a bottle and allow to marinade in the oil for a week or so – delicious!

Organic ✓ Vegetarian ✓ Vegan ✓ 

Certified as organic by the UK’s Soil Association (licence no. DA22427).

Packed on premises that handle celery, cereals containing gluten, mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites, and tree nuts (such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamias).

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