Tonight's experiment was using a new-to-me herb, savory. I'm sure that I have eaten it before at sometime, but I have not cooked with it. I used it to season cubed roasted parsnips, butternut squash, and beauty heart radish. I rather liked it. Savory reminds me of thyme flavor, but milder. The roasted vegetables went well with the sweet and spicy seitan-jackfruit squares and the buttermilk biscuits that were also on the menu.
I am contemplating adding some savory to the salted herbs that I plan to make this weekend. After reading up a little about salted herbs, I decided to use celery, fennel bulb, onion, and parsley. They are all flavors reasonably well like by my kids. I'd like carrot or parsnip added, but the younger folk would likely turn their noses up.
