Savory Winter Organic
Winter Savory: Satureja montana (L.)
Why Winter Savory? Similar but a bit stronger and less sweet than summer savory, winter savory is often used in cuisine and can add a zesty, peppery flair to your favorite hearty meals. Try adding this “savory” herb to baked potatoes, hearty soups and stews, or a spicy green bean casserole.
Quality Assured: Our winter savory is responsibly sourced from Croatia and is Certified Organic by Oregon Tilth and grown without the use of genetic engineering, artificial fertilizers, or pesticides. Our experts here at the Apothecary Shoppe personally evaluate every herb through taste, touch, and smell to assure that you are receiving the best botanicals suitable for use.
Satureja montana. Image by Steven Foster. Reproduced with permission.
How to Use
Benefits: Incorporating winter savory into your holistic cuisine or herbal regimen can promote normal free-radical levels. It is a healthy and delicious addition to cheeses, soups, stews, and marinades.
This statement has not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease.
Cream Cheese with Herbes de Provence and Garlic
This is a lovely, easy-to-make substitute for those store-bought herbed cheeses from our friend and herbalist Susan Belsinger. If you’re dairy sensitive, try using goat cheese instead of cream cheese. If you love herbs, you’ll absolutely love this spread. Try it on a baked potato, sandwiches, or crackers.
Makes about 2 1/2 cups
- 1 pound organic cream cheese at room temperature
- 2 to 3 tablespoons organic half-and-half or milk
- 10 parsley sprigs, leaves minced
- 4 or 5 marjoram sprigs, leaves minced
- 4 or 5 fennel or dill sprigs, leaves minced
- 4 or 5 winter savory, leaves minced
- About 2 teaspoons fresh lavender flowers
- 2 garlic cloves, crushed
- 1 to 2 drops of savory Satureja hortensis essential oil
- About 1/4 teaspoon salt
- Pinch of cayenne pepper
- 1 teaspoon herb or white wine vinegar, optional
Cream the cheese, adding half-and-half or milk if the cheese is dry. Add the herbs, essential oil, garlic, 1/4 teaspoon salt, and a pinch of cayenne to the cream cheese. Blend the mixture well, cover tightly, and refrigerate for at least two hours before serving.
Adjust the seasoning with more garlic or herbs, salt or cayenne pepper. The cheese improves in flavor after a day and may be kept for two to three days tightly covered and refrigerated.
For California Residents
WARNING: This product may contain a chemical known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to: www.P65Warnings.ca.gov.