Savory, Summer Profile
Also known as- Satureja hortensis, Creeping Savory, and Summer Savoury
Introduction
Summer savory is widely renowned as a culinary herb with a smoother flavor then 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 peculiar to the species. It has been used medicinally as well as for cooking. The Greeks, for instance, used it to treat earaches and toothaches, and Roman midwives used it as an all purpose disinfectant.
Romans also considered summer savory to be an aphrodisiac, even naming it for the satyrs * satureja. Whether or not it's true, there's no doubt that summer savory earned its place in the culinary annals. It is often used to flavor spring vegetables, potatoes and cheeses. It's a primary ingredient in the French herbs Provencale. At least one modern herbal notes that the presence of p-cymene in the volatile oil may make it useful in treatment of diarrhea and sore throats.
Constituents
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.
Parts Used
Dried or fresh leaves
Typical Preparations
Leaves fresh or dried in food, as a tea and in personal care preparations.
Summary
Summer savory can add a touch of peppery spice to recipes and is a prime ingredient in many herbal mixtures used to marinate meat. While it has no enormous medicinal claims, there's reason to believe that its traditional use of treating digestive upsets may have some basis in fact.
Precautions
None known.
