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1Sage Sorrel & Savory

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“Sage Sorrel & Savory” Metadata:

  • Title: Sage Sorrel & Savory
  • Author:
  • Language: English
  • Publisher: J G Pr
  • Publish Date:

“Sage Sorrel & Savory” Subjects and Themes:

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Access and General Info:

  • First Year Published: 1996
  • Is Full Text Available: Yes
  • Is The Book Public: No
  • Access Status: Borrowable

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Savory

up Savory or savory in Wiktionary, the free dictionary. Savory or Savoury may refer to: Herbs of the genus Satureja, particularly: Summer savory (Satureja

Umami

Umami (/uːˈmɑːmi/ from Japanese: うま味 Japanese pronunciation: [ɯmami]), or savoriness, is one of the five basic tastes. It is characteristic of broths and cooked

Summer savory

Summer savory (Satureja hortensis) is among the best known of the savory genus. It is an annual, but otherwise is similar in use and flavor to the perennial

Winter savory

Satureja montana (winter savory or mountain savory), is a perennial, semi-evergreen herb in the family Lamiaceae, native to warm temperate regions of

Classic Savory

Classic Savory is a Filipino restaurant chain primarily serving Filipino-Chinese cuisine. Classic Savory is most known for its chicken. Classic Savory can

William Savory

William Alcott Savory (June 11, 1916 – February 11, 2004) was an audio engineer known for his extensive private recordings of important jazz musicians

Nutritional yeast

Nutritional yeast (informally called nooch) is a deactivated (i.e., dead) yeast, often a strain of Saccharomyces cerevisiae, that is sold commercially

Allan Savory

Redin Savory (born 15 September 1935) is a Zimbabwean livestock farmer and former Rhodesian politician. He is the president and co-founder of the Savory Institute

Satureja

winter savory (S. montana). Savory may be grown purely for ornamental purposes; members of the genus need sun and well-drained soil. Both summer savory (Satureja

Safavid Iran

 150. Savory, p. 74. Savory, pp. 74–76. Streusand 2011, p. 151. Savory, p. 77. Savory, p. 76. Savory, p. 177 Streusand 2011, pp. 151–152. Savory, pp. 82–83