Summer savory

Summer savory (Satureja hortensis) is among the best known of the savory genus. It is an annual, but otherwise is similar in use and flavor to the perennial winter savory. It is used more often than winter savory, which has a slightly more bitter flavor.
This herb has lilac tubular flowers which bloom in the northern hemisphere from July to September. It grows to around 30 to 60 cm (1 to 2 ft) in height and has very slender, bronze-green leaves.
The plant is called Bohnenkraut in German, bonenkruid in Dutch, sarriette in French, santoreggia or paverella in Italian, segurelha in Portuguese, ajedrea in Spanish, θρούμπι (throúbi) in Greek, borsikafű in Hungarian, cimbru in Romanian, cząber in Polish, чубрица (chubritsa) in Bulgarian, čubra in Bosnian, чубар (čubar) in Serbian, чабер (chaber) in Ukrainian, жамбил (jambil) in Uzbek, ქონდარი (kondari or qondari) in Georgian, مرزه (marzeh) in Persian, and mercimek otu in Turkish.
The species name Satureja hortensis was first published in 1753 by Carl von Linné in Species Plantarum, Volume II (page 568). Homotypic synonyms are Clinopodium hortense (L.) (Kuntze, 1891) and Thymus cunila (E.H.L.Krause, 1903). Heterotypic synonyms are Clinopodium pachyphyllum (K.Koch, Kuntze, 1891), Satureja altaica (Boriss., 1953), Satureja brachiata (Stokes, 1812), Satureja filicaulis (Schott ex Boiss., 1879), Satureja hortensis var. distans (K.Koch, 1849), Satureja laxiflora subsp. zuvandica (D.A.Kapan., 1987), Satureja litwinowii (Schmalh. ex Lipsky, 1899), Satureja officinarum (Crantz, 1766), Satureja pachyphylla (K.Koch, 1844), Satureja viminea (Burm.f., 1768) and Satureja zuvandica (D.A.Kapan., 1985).
Summer savory is native in Southeastern Europe and Asia. In Europe, the herb is native in Italy, the former Yugoslav territories and Albania and the Crimea. In Asia, summer savory is native in Kazakhstan, the western Himalayas and Xinjiang. The herb has been introduced to North America (Canada, Cuba, Dominican Republic, Illinois, New York, Texas, Vermont and Wisconsin) and to more regions across Europe (Baleares, Belgium, Bulgaria, Corse, Czech Republic, Denmark, east and south European Russia, France, Greece, Portugal, Romania, Slovenia, Slovakia, Spain, Switzerland, Ukraine) and Asia (Bahrain, India, Mongolia, Primorye, Qatar, United Arab Emirates, Uzbekistan). In addition, the herb is doubtfully present in the region of South Caucasus and Turkey.
The Latin name Saureja hortensis comes from Roman writer Pliny the Elder, and it is said to be a derivative of the word satyr. Legends state that the herb belonged to this ancient creature, which led to the name saureja. Their primary use was in cooking during the Roman times. It was used to flavour foods until black pepper made its way to Europe, which replaced most of summer savory's uses. During the reign of Julius Caesar the Romans introduced the herb to England, where it also became a popular herb for cooking and was used in medicine. The English name comes from the Saxons who were calling it savory for its pungent taste. In the 17th century the English botanist Nicolas Culpeper wrote that the herb had wind expelling properties. Making summer savory more used in medical purposes. The herb was only cultivated in the 19th century. Before it was found as a wild growing shrub.
In the 21st century summer savory is cultivated in France, Spain, Germany, England and other parts of Europe, Canada and the United States of America. When bought for culinary use the herb contains the dried leaves and flowers.
Summer savory can grow from propagated seeds in a moderately fertile environment, usually in a rich, light soil, as they usually take longer to germinate. Usually, this species prefers dry gravel and stone slopes of up to 1500 meters as their habitat. This herb can be grown in pots, ornamental borders and herb gardens and is an excellent companion plant that can deter aphids when grown next to broad beans.
The leaves of summer savory are abundant in total phenolic compounds (rosmarinic acid and flavonoids) that have a powerful antioxidant impact. Tannins, volatile oils, sterols, acids, gums, pyrocatechol, phenolic compounds, and mucilage are primary components of the Satureja species. Terpenes are also another component provided by summer savory that allow its unique taste, smell and health benefits. Additionally, it also possesses Fe (III) reductive and free radical scavenging properties and contains minerals like potassium, phosphorus, calcium, magnesium, iron, and sodium, as well as vitamins such as niacin, pyridoxine, riboflavin, thiamine, vitamin A and vitamin C. Its seeds contain chemicals such as carvacrol, estragole (methyl chavicol), caryophyllene, and E-caryophyllene, which are composed of 45% dry basis of fixed oil and 24% protein. The leaves are a good source of carvacrol, γ-terpinene and ρ-Cymene.
Other than the culinary use as a herb, it can also be extracted for its essential oil. Leaves yield approximately 0.5-1% essential oil that is light yellow or brown with slightly sharp phenolic notes similar to oregano and thyme. Major components of essential oils extracted from summer savory are carvacrol, thymol, γ-terpinene, and ρ-cymene, while α-terpinene, β-caryophyllene and β-bisabolene are found in smaller quantities. Phenolic content within the essential oil, especially that of carvacrol, varies from 23.8-55%.
Nutritional content per 100 grams of summer savory.
Summer savory grows wild but it is also beneficial for the garden ecosystem since it attracts various pollinators. Because of its tubular flower shape, the nectar is encapsulated in the flower which makes it hard to reach for pollinators. The main pollinators of summer savory are bees, bumblebees, wasps, Bombyliidae and hoverflies, which support plant reproduction and seed production. Diaspores are the seeds which are dispersed by ants through a process known as myrmecochory.
The flowers of summer savory are more modest in appearance and, just as with chamomile and thyme, tend to attract a greater number of beneficial insects compared to for example roses and chrysanthemums that are often favored for their beauty. This makes it an option for gardeners looking to encourage biodiversity and provide food for these crucial pollinators while also being easily cultivated from seed or cutting.
The early spring seedlings are often topped for fresh use in June. When the plants are in flower, they may be pulled up and dried for winter use. Summer savory can be collected when the plant reaches around 15 centimetres in height and when it is in full flowering stage. It reaches that point after approximately 75–120 days. To promote further growth the tops should be regularly trimmed. For storage, the plant needs to be dried by hanging it up in little bundles. Once dry, the leaves need to be removed in order to store them in sealed jars and once the seeds brown, they can be preserved with a desiccant in a similar airtight manner.
The plant only lives for a single summer which makes it an annual plant.
Summer savory is a traditional popular herb in Atlantic Canada, where it is used in the same way sage is elsewhere. It is the main flavoring in dressing for many fowl, mixed with ground pork and other basic ingredients to create a thick meat dressing known as cretonnade (cretonade) which may be eaten with turkey, goose and duck. It also is used to make stews such as fricot, and in meat pies. It is usually available year-round in local grocery stores in dried form and is used in varying proportions, sometimes added to recipes in large spoonfuls (such as in cretonnade), and sometimes more subtly (as in beans, for which savory has a natural affinity).
Summer savory is a characteristic ingredient of herbes de Provence. It is also widely used as a seasoning for grilled meats and barbecues, as well as in stews and sauces.
Summer savory is preferred over winter savory for use in sausages because of its sweeter, more delicate aroma. It plays an important role in Bulgarian cuisine, providing a strong flavor to a variety of dishes. Instead of salt and pepper, a Bulgarian table will have three condiments: salt, red sweet pepper, and summer savory. When these are mixed it is called sharena sol (шарена сол 'speckled salt').
Summer savory, known as cimbru, is used in Romanian cuisine, especially in sarmale (stuffed cabbage or grape leaf rolls) and in mititei (grilled ground meat rolls).
Regarding its use in alcohol, summer savory is not often used as an ingredient in alcoholic beverages. But with its flavour profile, it is an addition to some artisanal or craft spirits and liqueurs. The herb, known for its pungent piney flavor with peppery hints, could impart a spicy, peppery note to such beverages, potentially complementing other botanicals since it is often compared to a cross between mint and thyme.
Given summer savorys traditional use in vinegar preservation by the ancient Romans, it can be infused in vinegar-based cocktails or used as a garnish to add a subtle, herby touch to certain drinks. In culinary applications, it is also used because of its ability to add a salty and peppery flavor without increasing sodium intake.
The use of summer savory dates back to being used by the Romans for traditional medicinal remedies and it has since been used by many other cultures to treat symptoms such as cramps, stomach pains, nausea, indigestion, and more.
Studies such as “In Vitro Antibacterial, Antifungal, and Antioxidant Activities of the Essential Oil and Methanol Extracts of Herbal Parts and Callus Cultures of Satureja Hortensis L.” and “Antispasmodic and Anti-Diarrhoeal Effect of Satureja Hortensis L. Essential Oil.”, along with others, have proved that there is a relationship between the plant and its curing properties.
These properties are due to the chemical composition and the presence of steroids, essential oils, flavonoids, and other components, which have anti-inflammatory, antispasmodic, sedative, antioxidant, and antimicrobial properties.