Throughout the growing season, we'll interview local farmers and chefs, among other food lovers, on what produce and products they're excited to cook with.
For In Season, a series on Wednesdays, we'll find out how to eat seasonally, whether you shop at the farmer's market or the neighborhood grocery store, or get a Community Supported Agriculture box dropped on your front porch each week.
Have a question about how to prepare a specific seasonal food? Email it to food writer Sarah Baker Hansen at email@example.com.
Last Saturday at the Omaha Farmers Market in the Old Market, fresh herbs ready to be planted in gardens were the find of the weekend.
I found all the usual suspects — a variety of basil, thyme, cilantro and others — but at the Ken Welchert Gardens stand, I came across summer savory, an herb I hadn't heard of.
Native to southeastern Europe, summer savory is the more flavorful cousin of winter savory. Summer savory is related to mint and has the flavors of both thyme and pepper. It is supposed to be especially tasty served with beans, and in German is called bohnenkraut, or “bean herb.”
At the stand, Jodi Welchert told me she uses it in Italian dishes at home. Try it stuffed into roast chicken, in sauces or marinades or as part of a rub for pork chops with some lemon zest.
Summer savory needs full sun and can be harvested June through August. It can be dried or frozen at the end of the growing season to be used through the winter. Welchert said it's a low-maintenance herb, and can be planted in the ground or in a container.
The Ken Welchert Gardens stand will have summer savory for the next few weeks.