On food and cooking the science and lore of the kitchen ( PDFDrive ) 777

different,withatea-likequalityandfloraland
sweetnotesfromanumberofotherterpenes
(linalool,geraniol,terpineol).Spanishsage,S.
lavandulaefolia,isfresher-smellingandless
distinctive,withpine,eucalyptus,citrus,and
othernotespartlyreplacingthujone.
Pineapplesage,S.elegans(rutilans),comes
fromMexicoandissaidtohaveasweet,
fruityaroma.
Sageisespeciallyprominentinnorthern
Italiancooking,andintheU.S.flavorspoultry
stuffingsandseasoningsandporksausages;it
seemstohaveanaffinityforfat.Mostdried
sageusedtobe“Dalmatian”sage,fromthe
Balkancoast;todayAlbaniaandother
Mediterraneancountriesarethelargest
producers.“Rubbed”sageisminimally
groundandcoarselysievedleaves;itlosesits
aromamoreslowlythanfinelygroundsage.
SavorySavorycomesintwotypes,whichare
twospeciesofthenorthern-hemispheregenus


Satureja. Both summer savory (S. hortensis)
and winter savory (S. montana) taste like a
mixture of oregano and thyme; they contain
bothcarvacrolandthymol.Summersavoryis
often the milder of the two. It’s thought that
savory may well be the parent genus of the
various oreganos and marjoram. A native of
westernNorthAmerica,S.douglasii,isknown

as yerba buena in California, and has a mild,
mint-likeflavor.
ThymeThymegotitsnamefromtheGreeks,
who used it as an aromatic in their burnt
sacrifices;itsharesitsrootwiththewordsfor
“spirit” and “smoke.” There are a lot of
thymes: 60–70 species in the shrubby, tinyleaved, mainly Mediterranean genusThymus,
andasmanyormorevarietiesofthecommon
thyme,Thymusvulgaris.Therearealsomany
flavors of thyme, including lemon, mint,
pineapple,caraway,andnutmeg.Anumberof
thyme species and varieties taste much like