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Nutritional benefits of savory as a spice
What is savory spice?
Savory is a spice from the Mediterranean plant savory It is used as a spice and for medicinal purposes.
In fact, under the name savory, two species of different plants are hidden: the summer savory (Satureja hortensis) and the winter savory (Satureja montana). Both species share their food and therapeutic properties, and are distinguished because the garden shed is annual, while the mountain is perennial.
In the image: cimous cluster of flowers, in a plant of winter savory (Satureja montana)
What is the flavor of savory?
Savory has an intense, warm and slightly spicy flavor. Its leaves are rough, and, when the fresh plant is consumed, its texture is noticeable on the palate. It makes us remind the warm taste of oregano (for its content in carvacrol), and thyme (high in thymol).
Properties of savory in the kitchen
Savory is considered an aromatic spice from the antiquity. It was used to prepare cabbage sauerkraut, and to make sauces known as the “sauce of the poor”.
Its main food use is due precisely to its carminative properties, which help to expel gases from the digestive tract. It acts against flatulence, making it a traditional condiment for beans, chickpeas, soybeans, lentils and legumes in general.
It is also a digestive plant and stimulates the secretion of gastric juices, being an excellent appetizer. To this end, it is used in infusions against anorexia and to season starters, such as pickled olives.
As with other plants in the history of spices, the aromatic components of savory are a natural antibiotic against bacteria that spoil food, and its use in different culinary preparations is mainly aimed to preserve food.
The savory is part of the fine Herbs of Provence and other popular condiments such as the Bouquet Garni.
* More information: see Savory recipes.
Where to buy Savory
Savory is sold in small containers, such as light green dried plant (dry leaves). It is very aromatic, and gives off a pleasant aroma. It is harvested just before flowering, therefore it has no seeds.
This spice can also be harvested when it is in flower, in which case we may find remains of floral parts and pollen.
It is recommended to harvest the plant before flowering (June-July) when we will use it to dry and consume during the year. The plant should be dried in the shade, in a dry place.
In case of using the fresh plant, both leaves and flowers are used.
In the image: flowers of savory (Satureja montana)
How to preserve savory?
Savory must be kept in an airtight glass jar, in a place protected from light, fresh and dry. With these guidelines, it will retain its aroma and properties for 2 years.
More information on savory.
