Sarriette

Peppery resin against squeaky green. The reason it is called Bohnenkraut.

Savory has an enzyme-adjacent reputation for beans; taste-wise it kills the starch dullness.

The traditional bean herb; thyme-ish phenols land on the grass.

Peppery without pepper, so it seasons fat without heat building in the mix.

Earth plus a hard peppery herb; the whole pot tastes seasoned, not just hot.

Halfway between thyme and pepper, which is exactly what a pork rub wants.

Resin sticks to hot starch. Toss in oil first or it never leaves the pan.

Barnyard fat and peppery resin: the Provençal way to eat a fresh chèvre.

Stuffed in the cavity, where its bitterness masks freshwater muddiness.

Tannic perfumed fruit and a hard herb, cooked slowly until both go soft.

Balkan logic: sour plum plus peppery leaf, no sugar allowed anywhere near.

Cold aldehyde green under a hot peppery green. Nobody pickles this way yet.