Gomes F, Dias MI, Lima Â, et al. Satureja montana L.

and Origanum majorana L. Decoctions: Antimicrobial Activity, Mode of Action and Phenolic Characterization.Hudz N, Makowicz E, Shanaida M, et al.

Phytochemical Evaluation of Tinctures and Essential Oil Obtained from Satureja montana Herb.Sanchez de Rojas VR, Somoza B, Ortega T, et al. Vasodilatory effect in rat aorta of eriodictyol obtained from Satureja obovata.Sansalone S, Russo GI, Mondaini N, Cantiello F, Antonini G, Cai T. A combination of tryptophan, Satureja montana, Tribulus terrestris, Phyllanthus emblica extracts is able to improve sexual quality of life in patient with premature ejaculation.

.

Winter Savory: Health Benefits, Side Effects, Uses, Dose & Precautions

Winter savory might work by increasing the production of urine (as a diuretic) and by opening (dilating) blood vessels. .

Savory: Kitchen Basics

There are two varieties of the herb savory to choose from: summer savory—a fast growing annual plant, and winter savory—a shrubby perennial.Winter savory also can be used to season sausages, lamb, pork, game and other long-cooking meat dishes and oil-rich fish such as eel and mackerel.Savory is good with cabbage and root vegetables such as onions because it reduces their strong cooking smells.Add both summer and winter savory leaves to herb bunches—bouquets garnis—to flavor soups, stews, and broths.Summer savory has soft, tender, grayish leaves and white or pinkish flowers.Hang sprigs to dry in an airy, dark place and later crumble the leaves into powder.Use annual summer savory to flavor meat, fish, eggs, soup, beans, peas, and lentils.Use perennial winter savory in salads, soups, dressings, sausage, roast poultry, fish, beef and braised meats, pork, and bean dishes.Savory has a flavor affinity for beans, beets, Brussels sprouts, cabbages, carrot, cheese, cucumbers, eggs, kale, legumes—especially lentils and white beans, mushroom, olive, potatoes, rabbit, sweet peppers, tomatoes turnips, vegetable salads and soups, stuffings, tomato-based sauces, marinades, broiled veal and pork, poultry, and rabbit, and fish, especially trout.Savory combines well with basil, bay, cumin, garlic, lavender, marjoram, mint, oregano, parsley, rosemary, sage, and thyme. .

Winter Savory

In the last 20 years I have gained a knowledge of herbs and their flavors that I share here. .

Winter savory

Satureja montana (winter savory or mountain savory), is a perennial, semi-evergreen herb in the family Lamiaceae, native to warm temperate regions of southern Europe, the Mediterranean, and Africa.It has dark green leaves and summer flowers ranging from pale lavender, or pink to white.[2][3] The leathery,[3] dark green[4] leaves are opposite, oval-lanceolate, (or needle-like, [5] 1–2 cm long and 5 mm broad.The flowers appear in summer,[5] between July and October,[6] and range from pale lavender or pink to white.The herb was first published by Carl Linnaeus in his book Species Plantarum on page 568 in 1753.Satureja montana is native to temperate areas between Europe,[4] the Mediterranean,[2] and Africa.[6] It can be found growing in old walls, on dry banks and rocks on hillsides,[6] or rocky mountain slopes.There is evidence of its use about 2000 years ago by the ancient Romans and Greeks.Easy to grow, it makes an attractive border plant for any culinary herb garden.It requires six hours of sun a day in soil that drains well.[12] In temperate climates it goes dormant in winter, putting out leaves on the bare stems again in the spring – do not cut the plant back, all those stems which appear dead will leaf out again.It can be added to breadcrumbs, as a coating to various meats including trout.Winter savory has been purported to have antiseptic, aromatic, carminative, and digestive benefits.[6][17] It has also been used as an expectorant and in the treatment of bee stings,[13][19][20] or insect bites, by the use of a poultice of the leaves.[17] The plant has a stronger action than the closely related summer savory.Taken internally, it is said to be a remedy for colic and a cure for flatulence, whilst it is also used to treat gastro-enteritis, cystitis, nausea, diarrhoea, bronchial congestion, sore throat and menstrual disorders.Therapeutic-grade oil has been determined to inhibit growth of Candida albicans.The plant is harvested in the summer when in flower and can be used fresh or dried.The essential oil forms an ingredient in lotions for the scalp in cases of incipient baldness.[12] An ointment made from the plant is used externally to relieve arthritic joints.[7] French herbalist Maurice Messegue claimed that savory was 'the herb of happiness'. .

What to do with winter savory?

In an uncharacteristic moment last summer, I got organised enough to plant up an old tin bucket with herbs so there would be fresh leaves by the back door to pick through the winter.I still don’t know why it is the green and gold variegated sage is the only variety that doesn’t give up at the first sign of winter in my garden.The fourth herb to go in the bucket was winter savory (Satureja montana), and this too is looking good, with lots of glossy, dark green leaves.It has a flavour that reminds me a bit of thyme and sage mixed together in the one leaf – not a bad combination, and one that should go well in lots of dishes.So for my first foray into the world of winter savory cuisine, I added some fresh sprigs to butter beans and cooked them with onions and celery.With winter savoury in the beans, rosemary in the flatbread, and a good handful of parsley in the green salad, this has to be my entry for January’s Herbs on Saturday.Vanesther at Bangers and Mash is doing a great job of hosting the challenge for Karen this month – there are some delicious sounding recipes there already.Pour in the stock, bring to the boil then turn the heat down to medium and let it all simmer for about 15 minutes – until there is not much liquid left in the pan. .

Savory for Winter Dishes

I’ve been discussing the robust herbs for warming winter dishes in my blogs for January and part of February and Savory is my last, but not least, entry.It is featured in my Veggie Chili recipe along with garlic, cilantro, parsley, hot peppers and bittersweet chocolate—so cook this warming winter dish for your valentine!They offer tomatoes a nice change from basil and marjoram or oregano, and potatoes a rest from parsley and chives.In fact, summer savory has a flavor reminiscent of aromatic marjoram and thyme together, a blend of sweet and spicy tastes.But the savories offer even more virtues to the cook: versatility, ease of combining with other herbs, good flavor when dried, and the bonus of being easy to grow.Winter savory is a perennial, growing about ten to twelve inches tall with thickly set, glossy deep green leaves.Idry some of each variety in the same way, by spreading the sprigs on screens or in flat baskets, or by hanging several stems together upside down in a dry place away from the sun. .

What Is Savory: All About The Herb and 4 Tasty Recipes

This herb gives various dishes (especially meat recipes) a distinct, peppery taste.Herbs, like savory, are the leafy parts of plants that are used to add flavor to all kinds of food.While it’s native to the Mediterranean region, this herb has also been naturalized in other places, like Great Britain.Ancient Romans and Greeks used the plant as far back as 2000 years ago, cultivating and using them in their cuisine.In fact, it was a very popular herb in Europe, acting as a sort of precursor for pepper due to its similar taste.Even Ancient Romans used it before the spice route from Asia could introduce the now universal black pepper.In more recent history, Germans also used savory as a pepper replacement when a shortage occurred in World War 2.It’s an annual plant, which means that it completes its whole life cycle in just one growing season.It’s used in many traditional dishes in Bulgarian and Romanian cuisine, and is a popular herb in Atlantic Canada.While the two main types taste similar, the summer variety has a lighter, sweet, and spicy flavor and aroma.The winter variety’s leaves have a darker shade of green compared to its summer counterpart.It also has summer flowers whose colors range from light lavender to pink or even white.The winter kind has a stronger, more bitter flavor compared to the summer savory.Its smell is also reminiscent of scents associated with the winter season, with hints of sage and pine.This winter type grows on rocks on the sides of hills and mountain slopes in the Mediterranean region.These properties can help treat bee stings and other kinds of insect bites.These properties can help treat bee stings and other kinds of insect bites.It also has Vitamin C which helps the body naturally protect itself against viruses and other free radicals.– Many use this plant to help treat symptoms of cough and cold, such as sore throat, thanks to its antibacterial properties.It also has Vitamin C which helps the body naturally protect itself against viruses and other free radicals.– Select ointments can externally relieve joint pain caused by arthritis.Both the summer and winter varieties are used to season many similar types of food and dishes.– rubbing the savory herb on pork and chicken before cooking can help give the meat a unique, flavorful taste.Table Condiment – In Bulgaria, the herb is mixed with a bowl of salt and ground paprika.This makes a table condiment called sharena sol, which translates to “colorful salt”.But just because it’s healthier doesn’t mean it lacks flavor, as this recipe uses plenty of spices and seasonings to enhance the dish’s taste.Aside from said herb, the meatloaf is also seasoned with sage, soy sauce, sesame oil, and paprika.In this recipe, the use of savory adds a wonderful dimension to an already spicy sauce inspired by Ruby Tuesday.Give this scrumptious copycat chicken pasta recipe a try once you’ve bought the summer variety.In this recipe, it’s triple the pepper-goodness with the use of Bird’s eye chili, white pepper, and summer savory.These spices give the linguini pasta, bacon, and chicken an incredible boost of peppery flavor that you’ll surely love.And in this recipe, roasted lamb leg meets the best herb combination: thyme, savory, and rosemary.This intense herb flavor really suits the roasted lamb, potatoes, and onions.The delicious herb goes well with a lot of food, but it tastes best added to meats, beans, poultry, and stuffing or breadcrumbs. .

W S W W W S W

Leave a reply

your email address will not be published. required fields are marked *

Name *
Email *
Website