Title: Herbs & Spices a To Z Part 4 (Final)
Categories: Dehydrator Herb Info
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** Continued from Part 3 **

** SAVORY **

Fresh savory has a grass-like smell and a mild peppery flavor. It maintains most of its flavor when dried. There are two seasonal varieties: summer and winter savory. The color and size vary, but the flavor is markedly similar. Savory is popular in poultry seasonings and can be used in some vegetables such as green beans or peas.

** SMALLAGE **

See Celery -- Herbs & Spices A to Z Part 1

** TARRAGON **

Dried tarragon loses its pungency rather quickly, so take care in packaging and storage.

Tarragon has a characteristic flavor which makes it a valuable seasoning in vinegar, sauces, salads, fish, lamb, poultry and veal. Only fresh tarragon should be used in making tarragon vinegar.

** THYME **

Cut thyme leaves just as the buds appear but before they begin to blossom. French thyme has the best flavor when dried and is easily grown from seed.

Thyme is one of the stronger herbs with a heavy aroma and spicy taste that faintly resembles cloves. Use sparingly in meat, fish and poultry dishes. It is a good seasoning for some vegetables such as green beans, beets, carrots, potatoes and tomatoes as well as vegetable soups. ** How To Dry Food by Deanna DeLong HPBooks, California 1992 ISBN = 1-55788-050-6

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