In article ,
Doll is Mine writes:
|
| As many others, I am now planning my garden (I am in zone 5), and saw
| someone post about basil vs. oregano. I have a similar question - what
| does one use savory and sorrel for? I love herbs, but have no idea what
| to to with them. I can goggle for an answer, but thought this group
| might have better answers.

See the Edible Herb FAQ!

As others have posted, sorrel makes an excellent sour soup,
adds acidity to salads and makes an excellent source sauce
(very good with pork, duck and other fat meats). If you
remove the stem and sweat it down (like spinach), it freezes
well.

Winter savory can be used much like a slightly more bitter
thyme - hyssop is more bitter still - but I assume that you
mean summer savory. It is called "bohnenkraut" in German,
and is THE herb to add to bean dishes - especially dried bean
salads, but pretty well any bean dish. And, as posted, you
can add it to most savoury dishes.


Regards,
Nick Maclaren.