An aromatic plant full of virtues, savory is one of the fine herbs, just like rosemary and the thyme.
Originating from a vast geographical area comprising Central Europe, the Near East, Asia Minor and the Maghreb, savory grows along Mediterranean roads and exists in 2 main species including:
- the perennial savory(or mountain savory),
- the common savory(or savory of the gardens).
It thrives on light, calcareous, well-drained soils of sunny regions.
Being part of the composition of Provence herbs, savory is appreciated in gastronomy for its aromas and in natural medicine for its therapeutic benefits.
Savory, for the record
From its scientific name "satureia hortensis" meaning in Latin"Satyr grass", savory - whose name appeared in 1398 - has been known sinceAntiquity.
It is used by the peoples greekand egyptianswho used it for seasontheir dishes. They also consumed it as a drink to boost their sexual potency.
Later, described as a "plant of happiness" for some and considered as a "plant of the Devil" for others, it was imported to central and northern Europe by the Benedictine monks who were then forbidden to consume it for their own sake. aphrodisiac virtues.
Characteristics of savory
Also called “herb of St Julien”, “sadrée”, “donkey pepper” (in Provence), poivrette (in Switzerland), or even “savored”, savory is an aroma whose taste is reminiscent of both of thyme and some mint.
Native to the eastern Mediterranean regions and the Black Sea, savory grows equally well in fields of lavender than thyme.
Growing up to 30 to 40 cm in height, this aromatic plant is characterized by:
- a branched base,
- green leaves lanceolate and pointed at the ends,
- white to purple flowers, which bloom in summer (July to September)
- and stems lightly covered with hairs.
Properties and benefits of savory
Annual and semi-permanent perennial plant, savory is rich in rosmarinic acid: a powerful antioxidantwhose action prevents the risk of cardiovascular illnesses, those related to agingor some cancers.
True source of minerals (magnesium, iron, calcium, manganese) and vitamins (K, B6).
There are also carbohydrates, proteins, lipids and dietary fibers. Finally, donkey pepper also has carminative, anesthetic, toning and digestive properties.
As to therapeutic benefits, he is recognized for:
- stop diarrhea, bloating and gas
- facilitate digestion,
- rebalance the intestinal flora after a bacterial or viral infection,
- relieve stomach aches and digestive spasms.
Grassat a time antiviraland antiseptic, savory effectively treats sore throats and colds. Likewise, its effect anti-fatigueis measured by its ability to restore energy, whether intellectual, physical or sexual.
Use and recipes
In cooked, the savoryis usually consumed in the form dried. Used as spicesince Antiquity, it has served to enhance the taste of sauces, grilled fish or meat, soups, vegetable stews.
Some gourmets recommend it to season a dish of potatoes or, on top of goat cheese.
In case of'infectionsor respiratory ailments, the naturopathsrecommend either a mouthwash or a infusionsavory.
- In 1 liter of boiling water, pour 50 g of flowering tops of savory.
- Leave to rest for about ten minutes.
- Drink 2-3 cups a day until symptoms of cough, rhinitis or sore throat.
© Madeleine Steinbach