Standardized: summer savory
Other: annual savory
Satureja hortensis L.
Plant Family: Lamiaceae
Summer savory is widely renowned as a culinary herb with a smoother flavor than Winter Savory and similar to marjoram, but unique to itself. Originally introduced to England from the Mediterranean, it quickly took its place along with thyme, marjoram and basil. Indeed, it was one of the herbs that Charlemagne specifically ordered planted in his own royal garden. There are two major types of savory in common cultivation, winter and summer savory. Summer savory is lighter in flavor, but still has the characteristic minty-peppery flavor that is particular to the species. It has been used medicinally as well as for cooking. According to ancient Greek lore, Pliny the Elder gave it the name satureja, which is a derivative of the word satyr. This was because satyrs were thought to have lived in fields of savory; this also implies that the herb itself was why the satyrs were so passionate according to the Greeks. Whether or not it's true, there's no doubt that summer savory has earned its place in the culinary annals. It is often used to flavor spring vegetables, potatoes and cheeses. It is a primary ingredient in the French herbs Provencal.
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.
Dried or fresh leaves
Leaves fresh or dried in food, as a tea and in personal care preparations.
Summer savory can add a touch of peppery spice to recipes and is a prime ingredient in many herbal mixtures used to marinate meat.
Specific: No known precautions.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.
For educational purposes only This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.