Savory

Satureja hortensis
or
Satureja montana

Mountain Savory Savory Winter Savory Parts used Uses Habitat and cultivation Constituents Herb mixture for beef dishes Herb mixture for pork dishes

Ancient herbals commonly mention two savories: summer, which consists of the overgrown portions of Satureja hortensis L., and winter, obtained from S. montana L. These two aromatic members of the mint (Lamiaceae) family are small, widely cultivated garden plants with narrow leaves and pale lavender, pink, or white flowers. Summer savory, which is more highly prized as a spice and as a folk medicine, is an annual; winter savory is a perennial. For hundreds of years, both have enjoyed a reputation as sex medications. Summer savory was believed to increase desire (act as an aphrodisiac), and winter savory was believed to decrease the sex drive (anaphrodisiac). It is easy to see why summer savory became the more popular herb.

In modern folk medicine, summer savory is currently believed to benefit the entire digestive system. According to its believers, savory acts as a carminative, an antiflatulent, an appetite stimulant, and also works in diarrhea. A tea prepared from the herb is considered beneficial as an expectorant and cough remedy. One very interesting use of the tea in Europe is for excessive thirst in diabetics. Many other therapeutic applications are listed by various herbalists, but most of these (for example, improving vision and curing deafness) are so farfetched that they are not worth repeating.

An extremely valuable use of summer savory is as a spice. Savory gives an excellent flavor to beans and other legumes. In fact, its German name is Bohnenkraut or bean herb. Both savories, as well as the aromatic volatile oils obtained from them, are much used in flavoring various kinds of sausages.

Summer savory contains from 0.3 to 2% of a volatile oil consisting of about 30% carvacrol, 20-30% p-cymene, and lesser amounts of numerous other constituents. The plant also contains 4 to 8.5% of tannin. Other compounds have been identified in the herb, but none has any noticeable physiological activity.

Because of its content of carvacrol and p-cymene, the volatile oil confers a mild antiseptic property on summer savory. This apparently combines with the astringent effect of the contained tannin to make the plant of some little value in simple diarrhea. The oil is probably fairly effectual, especially when combined with hot water in the form of a tea, for minor throat irritations and mild digestive upsets. Besides, it tastes good and is relatively harmless, at least in moderate amounts. Summer savory is certainly a pleasant herb; just don't expect too much from it.

Perfuming dry hillsides throughout its Mediterranean home territory, winter savory is a plant of the sun and a hardy perennial, unlike its smaller, softer garden relative, summer savory (S. hortensis), which lives only a year or so. The two plants have similar properties: they contain some active substances that, according to some herbalists, render them antiseptic, expectorant, and tonic. For a very long time both winter and summer, or garden, savory were thought to be psychological and physical stimulants, and they enjoyed a special reputation as aphrodisiacs. Because the word satureia was a synonym for the aphrodisiac made from savory, people speculated on a possible connection between the genus name and the lecherous satyrs of mythology, but the link is strictly an imaginary one.

Although some authorities say winter savory has no medicinal uses, others list the plant as a remedy for gas pains, as an appetite stimulant, and as an antiseptic gargle. Winter savory leaf serves as a fragrant culinary herb, to be hung up to dry in bunches and then crumbled and sprinkled onto the food at the moment of preparation. The leaf is also a traditional ingredient in salami.

PARTS USED

Flowering tops, essential oil.

USES

Winter savory is most often used in cookery, but it also has marked medicinal benefits. It settles gas and stimulates the digestion, helping to alleviate flatulence and colic. Savory is warming and has been taken as a remedy for chest.
Other medical uses - Altitude sickness.

HABITAT AND CULTIVATION

Savory is native to southern Europe, winter savory thrives in sunny, well-drained sites. Savory is commonly cultivated as a garden herb. The flowering tops are collected in summer.
Winter savory, a perennial, has a peppery, pungent flavor. Summer savory, an annual, is similar but more delicate. Plant seeds of summer savory in a rich, light, moist soil; thin to 8 inches apart. Winter savory thrives in poorer soil and with less water. It can be propagated by seed, division, or cuttings.
Growing in containers - Summer annuals mix well with savory in a large container, or use a 12-inch (30 cm) pot for individual herb plants. Provide a standard potting soil and fertilize plants grown in containers every three to four weeks. Trim the tips of branches often to encourage bushy growth and prevent flowers from forming. Summer savory seeds can be started at any time and grown indoors in a cool and bright place.

CONSTITUENTS

Winter savory contains about 1.6% volatile oil, composed mainly of carvacrol, p-cymene, linalool, and thymol.

HERB MIXTURE FOR BEEF DISHES

• 3 Tbs. dried summer savory, or 2 Tbs. winter savory
• 3 Tbs. dried sweet basil
• 3 Tbs. sweet marjoram
• 3 Tbs. dried parsley
• 3 Tbs. dried chervil

Crush all the leaves together in a large bowl, mix well, and bottle tightly. Use 1 teaspoon of the mixed herbs as flavoring.

HERB MIXTURE FOR PORK DISHES

• 3 Tbs. dried summer savory, or 2 Tbs. winter savory
• 3 Tbs. dried sweet basil
• 3 Tbs. dried sage
• 3 Tbs. dried rosemary

Crush all the leaves together in a large bowl, mix well, and bottle tightly. Use 1 teaspoon of the mixed herbs as flavoring.