Savory, Winter Profile
Also known as- Satureja montana, White Thyme, and Winter Savoury
Introduction
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. It's a widely recommended remedy for flatulence and digestive upsets, including colic, diarrhea and indigestion. Its antiseptic and astringent properties make it a good treatment for sore throats, and it has been used as a remedy for excessive thirst in diabetics.
Constituents
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
Parts Used
All aerial parts
Typical Preparations
Dried, or fresh whole leaves in food, as a warming tea and in personal care preparations.
Summary
Whether used for its medicinal properties or to flavor food, winter savory has been around since the days of the Romans, and before. Its sharp, spicy-peppery tang makes it a favorite flavoring for pork, beef and poultry, and a popular addition to soups and salads.
Precautions
Should not be used in medicinal doses by pregnant women.
