Part of Plant Used



Leaves and Flowering tops

Processing



Whole fresh or dried cut and sifted or powdered, essential oil

Origin



Europe

Active Ingredients



Volatile oils, Carvacrol, P-cymene, Potassium, and Tannin
Summer savory is an annual culinary herb that shares similar characteristics with its perennial cousin, winter savory. The herb is widely used in Hungarian, German and Romanian cuisines, especially in dishes that feature grape leaves or cabbage. Savory is also an ingredient in herbes de Provence, a common seasoning blend used in French cuisine. Use savory to flavor grilled and roasted meats and vegetables, soups, stews, sauces and beans. 

Background:
The name Savory is given to two very closely related herbs, summer savory (S. hortensis) and winter savory (S. montana.) Both are aromatic members of the mint family. The Savorys are native to southern Europe and are commonly cultivated in gardens, grown in containers, and in window gardens. Summer savory's flavor is mildly peppery and











​delicately pungent. In use for many centuries, summer savory was said to have
aphrodisiac properties, winter savory was ascribed the opposite effect. Its Latin
name is for Saturn. Virgil considered the Savorys to be the most fragrant herbs
and provided plantings of them to enhance health and happiness of bees and
increase their honey production. Shakespeare named savory in The Winter's Tale.

Savory readily complements many other culinary herbs. It is included in our Lemon
​Pepper Blend. This herb is especially prized in preparations of beans and legumes,
egg dishes, cheese and noodle dishes, grains, fish, and meats. A useful ratio is one
tablespoon savory for each 16 oz. serving of these protein-rich foods. Works well in
broth-based soups and cream soups, gruels and chowders, and sauces including pizza sauces where the suggested use is 1 to 2 tsp per serving.

​Can be added into oils or vinegars and allowed to marry over time. These, in turn, can be used to impart their savory flavor to a variety of salad dressing and marinade recipes. The oil can be used for cooking. Savory is highly prized for the wonderful flavor it provides in recipes involving legumes. In German its common name quite literally means bean herb. The herb is included in traditional recipes of sausage and












grain sausage. It is a natural compliment to beans and onions.

Description:
​Summer Savory is a hardy, pubescent annual, with slender erect stems, grows to about 1 ft. in height. foot high. It flowers in July, having small, labiate, pale lilac blooms, axillary, on short pedicels, its common peduncle is sometimes three-flowered. Leaves to 1/2 in. in length are entire, oblong-linear, acute, shortly narrowed at the base into petioles, often fascicled. Decurved hairs on stem are short. As a companion plant in the garden it can help repel beetles.

​Safety: There is no known negative safety information available.

Summer savory (Satureja hortensis) is the better known of the savory species. It is an annual, but otherwise is similar in use and flavor to the perennial winter savory. It is used more often than winter savory, which has a slightly more bitter flavor.This herb has lilac tubular flowers which bloom in the northern hemisphere from July to September.It grows to around 30 to 60 cm (0.98 to 1.97 ft) in height and has very slender, bronze-green leaves.

Summer savory is a traditional popular herb in Atlantic Canada, where it is used in the same way sage is elsewhere. It is the main flavoring in dressing for many fowl, mixed with ground pork and other basic ingredients to create a thick meat dressing known as "cretonade," which may be eaten with turkey, goose and duck. It also is used to make stews such as fricot, and in meat pies. It is usually available year-round in local grocery stores in dried form and is used in varying proportions, sometimes added to recipes in large generous heaping spoonfuls (such as in cretonade), and sometimes more subtly (as in beans, for which savory has a natural affinity).

​Summer savory is a characteristic ingredient of herbes de Provence, a fairly standard mixture of dried herbs sold in most French food stores. It is also widely used as a seasoning for grilled meats and barbecues, as well as in stews and sauces.

Summer savory is preferred over winter savory for use in sausages because of its 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. When these are mixed it is called sharena sol (colorful salt).

​Summer savory is used in Romanian cuisine, especially in Sarmale (stuffed cabbage or grape leaf rolls).Called Bohnenkraut in German, bonenkruid in Dutch, sarriette in French, santoreggia in Italian, ajedrea in Spanish, throúbi in Greek, cząber ogrodowy in Polish,  (chubritsa) in Bulgarian, cimbru in Romanian, and bor
sikafű in Hungarian.

Savory - Europe

​​Origamum majorana