Satureja hortensis
Family: Mint (Lamiaceae)
Family: Mint (Lamiaceae)
Synonyms: Summer savory, sedree, ajedra
Forms of use: Leaves (fresh and dried)
Origin: Savory is native from the eastern Mediterranean region to Iran. Today, it is cultivated in all Mediterranean countries, Central Europe, western Asia and India as well as in southern Africa and North America.
Aroma: The taste of savory is peppery, slightly hot and smells very spicy.
Use: Savory is an attractive ingredients because it reduces flatulence. It goes well with fatty meat, game and fish dishes, heavy soups, baked potatoes, potato and bean salads as well as tomato and mushroom dishes. It can be used as a seasoning for smoked foods.
Buying/storing: Savory is available in some marketplaces where one can buy it with fresh beans. Its fresh form is available only in marketplaces, but its dried form is available in well-supplied supermarkets or spice stores. Keep fresh leaves in the vegetable compartment of the refrigerator. Dried savory should be kept in an airtight container in a dark, cool place.
Properties: Savory is an annual, shrubby plant which grows up to 20 inches high. Its paired leaves are dark green, lanceolate. They are about 1 inch long and 1/8 inch wide and have very thin barbs on the edge. The blossoms of savory are pink or light lilac. The herb is cut before blooming, when its flavor and aroma are most pungent. Savory get along both in a flowerpot with beans and in a garden. It can even act as a natural pesticide. String beans, for example, are almost free from greenflies if savory is planted nearby.
Related species: Perrenial winter savory (Satureja Montana) is a close relative. Its taste is slightly more acrid than the taste of summer savory.
Mythology: The ancient Romans used savory as a cooking spice and medicinal herb. They also believed in its powers as an aphrodisiac. This knowledge was noted in medieval medical document prescribing it to ensure fidelity in marriage.
Medicinal Use: Savory promotes digestion and strengthens the stomach. It relieves coughing and obstruction of airways with mucus. Savory acts as an antiseptic for pharynx and larynx injuries.
Tips for cooking:
Fresh savory can be frozen and dried. Use savory with care. Its full aroma is brought out during cooking. Add whole fresh savory to dishes and remove before serving.
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