Schabzigerklee (also known by its scientific name Trigonella caerulea or its German name blue sweet clover, goat weed, bread clover or cheese clover) is an herbaceous plant with delicate, three-part leaves. The seeds of Schabzigerklee are the ones that are processed into the spice. Schabzigerklee originally comes from the eastern Mediterranean region, but is now native to Alpine countries such as Switzerland, Austria and Germany. Schabzigerklee grows best in very sunny locations on well-drained soil. The seeds are harvested in late summer and dried and ground after harvest. The ground spice has an intense herbaceous, slightly bitter taste. It is a little reminiscent of green peppers or leaf spinach, and is spicy and pleasant on the palate.
Application of Schabzigerklee
Ground savory is a versatile spice with a rich history and unique flavors. As the name bread clover or cheese clover suggests, these are the two main uses of Schabzigerklee, because Schabzigerklee is used as a spice in both cheese and bread. The ground Schabzigerklee is added to the bread dough to bake an aromatic and hearty bread. In Switzerland, the ground Schabzigerklee is added to Schabziger cheese, which is named after the spice. Savoy cabbage also has its place in Indian cuisine. Savoy cabbage is a main ingredient in curry mixtures and gives many Indian dishes a characteristic aroma.
Overall, ground savory is a spice with a unique and aromatic character that gives dishes a special flavor. From bread to exotic curries, savory scores points with its versatility.
Storage:
Blue clover should be stored dry and ideally airtight in order to retain its intense aroma for a particularly long time.
