Standardized: winter savory
Plant Family: Lamiaceae
Like its better known cousin, summer savory, winter savory is most often used as a culinary herb, imparting a spicy, peppery flavor to dishes in which it is used. Easy to grow, the hardy perennial makes an excellent companion plant for most other herbs. Its aromatic scent repels harmful insects and pests while attracting bees and other pollinators. Winter savory has a stronger, sharper flavor than its summer cousin, but it still blends well with thyme, sage and rosemary as well as most mints. While its most popular uses are culinary, winter savory has often been used for medicinal purposes over the course of history.
Carvacrol, a position isomer of thymol (30 to 45%), p-cymene (max. 30%), y-terpinene, a-pinene (8%), dipentene, borneol, 1-linalool, terpineol and 1-carvone
All aerial parts
Dried, or fresh whole leaves in food, as a warming tea and in personal care preparations.
Whether used for its medicinal properties or to flavor food, winter savory has been around since before the days of the Romans. Its sharp, spicy-peppery tang makes it a favorite flavoring for pork, beef and poultry, and a popular addition to soups and salads.
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.