Savory

Why is it that no one seems to know what the herb called Savory is? It's not important or anything--it's just one of the main herbs that help flavor the best-tasting tomato-based pasta sauce. It also adds the perfect flavor to cream of tomato soup. Tonight it was one of just three herbs (savory, parsley, and thyme) that I used to flavor the ham and broccoli crustless quiche we had for dinner. These are just the first few uses for savory that occurred to me. There are many more; hence my earlier sarcasm. I know I've heard many TV chefs mention it. So why is it that the big-box grocery store in our area does not even stock it with the culinary spices? And why do only a very few of our garden centers even stock the seeds, much less sell it as an annual along with the rest of the spice herbs? I've lost count of the people who've looked at me strangely and repeated, "Savory?"

Yes, savory. There are two varieties: summer savory and winter savory. The first is an annual and must be started anew every year, while the other is a perennial. If we were in Italy, I'd be willing to bet that this blog post would never have been written. I'm sure the Italians know what savory is. I'll bet that even if they didn't speak English and I asked for it by name, they'd still know what I was talking about. I, yi-yi!