USA / Satureja hortensis
The piney, peppery flavor of savory has a medium intensity and nuances of thyme. Used to make classic French herbal blends like Herbes de Provence and Herbs de la Garrigue, savory makes a wonderful seasoning for poultry, fish or lamb.
Try with Oxymels: Tart and Sweet Elixirs, Spicy Fish Salad, Baked Brie with Savory and Caramelized Onions, Savory Smashed Potatoes, Savory White Bean Soup, Wild Rice with Savory and Oyster Mushrooms, Caraway Spiced Yogurt, Pakistani Curry S’mores with Toasted Cumin Marshmallows, Rocky Mountain Pork Loin & Savory Applesauce, Cuban Picadillo, Smoky Sunset, Cuban Collard Greens, Caraway Mini Pancakes, Annatto Oil, Saffron Lemonade, Nigella Watermelon Salad, Nigella Wheat - Free Thins, Harissa Spiced Carrots, Dukkah Scones, Northwest Watermelon Salad, Poudre Forte, Quatre Epices, Herbes de la Garrigue, and Urfa Biber - Strawberry Ice Cream
1/2 cup is about 0.96 oz