Savory

Sarriette

What it is

Germany calls it Bohnenkraut, the bean herb, because it does two things at once: it tastes right with beans and it genuinely helps digest them. Provence puts it on goat's cheese, where it is called pèbre d'ail, garlic pepper.

In the kitchen

Put a sprig in the water with any dried bean or lentil. It is the oldest trick in European bean cookery and it works.

Goes with

White beans Goat cheese Broad bean Lamb Olive oil Thyme Green bean Garlic

Also used with

Sisteron lamb Blue fenugreek Wild rabbit

In season alongside

Hojiso (shiso flower spikes) Oregano Basil Bloody milk cap Bronte pistachio Curry plant

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