| Main centres: | 1-3 business days |
| Regional areas: | 3-4 business days |
| Remote areas: | 3-5 business days |
Bulgarian Aavory is native to the Mediterranean region (France, Spain, Italy, and the Balkans); the Ukraine; Turkey, Lebanon, and Israel.
Savory in general is known in the Provençal region of France as le pèbre d’ai, donkey pepper; in the Valais region as la poivrette, little pepper. Other French regional names for savory include la sadrée and l’herbe de Saint-Julien (herb of St. Julian). The German name for savory, Bohnenkraut, and the Dutch name, Bonenkruid, both mean bean herb, reflecting savory’s antiflatulent properties. Other European names for savory include: Catalàn, sajolida; Danish, sar; Esperanto, satureo; Finnish, kynteli; and Polish, czubrica.
Bulgarian savory is used in sausages because of the sweeter, more delicate aroma. It plays an important role in Bulgarian cuisine, providing a strong and pungent flavor to the most simple and the most extravagant of dishes. Instead of salt and pepper, a Bulgarian table will have three condiments: salt, paprika and savory.
20 SEEDS PER PACK. ALL GROWING INSTRUCTIONS INCLUDED
