Spices, savory, ground

Savory is sometimes called the "bean herb" in German cooking, where it is simmered with lentils, split peas, and dried beans to round out their flavor, a pairing so traditional the herb is often sold alongside bags of beans in European markets. It has a peppery, thyme-like flavor that also works in stuffing, sausages, and slow-cooked meats, and it is one of the herbs in a classic herbes de Provence blend. Ground savory dissolves easily into soups and braises, unlike whole dried leaves that need longer cooking to soften, and a pinch stirred into a simmering pot of lentils near the end of cooking brightens the whole dish.

A teaspoon of the ground spice weighs about a gram, so its nutrient values are best read per 100 grams rather than per pinch. Store it in a tightly sealed container out of direct light, where its flavor holds up well over months of occasional use. By weight it supplies 211% of the daily value for iron, 164% for calcium, and 163% for fiber, along with 90% for magnesium, figures typical of dried herbs that concentrate minerals as their water content is removed during drying. At 6.73 grams of protein per 100 grams it also contributes a small but real amount of protein when used generously in a bean pot.