Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Savoury Herbs along with all the trcipes employing Savoury Herbs presented on this site, with 1944 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Savoury Herbs recipes added to this site.

These recipes, all contain Savoury Herbs as a major wild food ingredient.

Savoury Herbs are a class of herbs that lend pungency and savoury notes to dishes in which they are added. Savoury herbs are hardly ever eaten raw and tend to have a bitter undertone. As a result, they are typically removed from a dish in which they are cooked before serving.

In contrast with sweet herbs, which tend to be aromatic, soft and green, savoury herbs tend to be perennial in nature and are often woody and hard. Typically they have bitter undertones and may be indigestible. They are added to foods for flavour but are typically removed prior to serving. They were used frequently in Georgian and Victorian cookery to provide more pungency to a dish and were added particularly when a dish needed prolonged cooking.

Classic savoury herbs include: winter savory, rosemary, curry leaves, bayleaves (both Indian and common), fenugreek, chives, lime leaves, lavender, lemongrass, myrtle, rue, salad burnet, amongst others.

The exception to this list being parsley, which though a 'sweet' herb according to the standard description was also invariably added to any bunch of savoury herbs. Originally, however (in Medieval and Tudor times) the term 'sweet' herbs referred to those herbs that could be eaten raw or could be added directly to stews and pottages. All other herbs were 'potherbs' and required blanching before consumption. All herbs that were not 'sweet' were savoury by exclusion. However, over time the definition evolved to encompass the flavour profile of the herbs.