Easy Herbs: 11/15: Winter Savory

Fifteen Easy Herbs
No. 11 Winter Savory
This perennial plant is more reliable –and more flavorful—than the annual summer savory. So it’s a no-brainer to maintain only the best & brightest! It can sub for thyme when you want more flavor punch. It’s so easy, can be picked during a mild winter, and may not even need early spring pruning. It may decline after 3 or 4 years, but you’ll be glad to replace it with a new plant, after you get accustomed to having it on hand for beans, grains and pilaf salads.
How to grow it:
Start with a nursery plant, and put it with your other dry-soil herbs (lavender, oregano, sage, tarragon, and thyme.) Sunny spot, light sandy soil, not allowed to remain soggy. Easy.
How to eat it:
See above. Leaves are used either fresh or dried.
Next time: Chives are always plural.

Palouse Pilaf
Wheat and Barley Salad
2/3 cup dry wheat berries
2/3 cup pearl barley
1 cup minced sweet onion
1/4 teaspoon minced garlic
2 tablespoons tarragon vinegar
2 tablespoons olive oil
1/2 teaspoon salt
2 teaspoons fresh winter savory leaves
2 tablespoons fresh minced parsley
2 teaspoons fresh minced mint leaves
3 plum tomatoes, chopped
Salt and freshly ground black pepper to taste

Bring a medium saucepan of water to a boil. Add the wheat berries, reduce the heat to low, and simmer for 30 minutes. Add the barley and simmer for 30 minutes more.
While the grains cook, combine the onion, garlic, salt, vinegar and oil. Drain the grains and toss with the onion mixture. Set aside to cool.
When the grains have cooled to room temperature, add the fresh herbs and tomatoes. Adjust seasoning with salt and pepper as desired. Serve at room temperature or chilled.