Thyme Leaved Savory

(Satureja thymbra L.)

 

Savory is used since ancient times for both culinary and medicinal purposes, we can see it referenced by Theophrastus and Dioscoredes but also from the Romans Virgil and Pliny. Its Greek name “Throumbi” comes from the ancient city of Thymvra that was near Troy. According to Pliny satyrs were often found in fields of savory and that is the reason Romans believed it had aphrodisiac properties but is also what gave its name in Latin which is Satureja.

 

Cooking

Savory has an intense flavour that brings to mind oregano and thyme. It is used to season dishes based on meat, poultry, fish, venison, sausages, salads, marinades, sauces, vegetables, legumes and eggs but is also ideal for all hard to digest foods due to its properties. It can also be used in vinegar, raisins and olives.
It has a soft flavour that won’t cover up the taste of the food that we use it on and is especially good for mixes with other herbs pairing very nicely with thyme.

 

Traditional Properties

Traditionally savory is used as a tea against digestive problems, diarrhea, colic pains, flatulence, intestinal cramps and anorexia. It also acts as a diaphoretic, against dizziness, can better the respiratory system and soften coughing thus helping with bronchitis. Also, if we gargle with the tea, we can heal the wounds of the larynx and the mouth thus relieving sore throat. Finally if we put it in a bath after boiling, it acts as a relaxant. The tea should be avoided during pregnancy.