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Savory summer
Summer savoury - Satureja hortensis.
Strong peppery flavour!
Savory is increasingly grown in cottages and vegetable gardens. This is an annual seasoning plant, which is very common in Asia and the Caucasus. It is also known as "pepper grass", which is an excellent seasoning for soups and salads with a burning taste of pepper, actively used for making marinades and pickles, as it has bactericidal properties.
Savory is used to stimulating appetite, for gastrointestinal diseases and as a diuretic.
The plant is light and heat-loving, demanding soil fertility. For drying, the savoury is harvested at the beginning of flowering.
Attention: the aroma intensifies when the above-ground part of the plant is dried.
Growing conditions.
Sow directly into the ground after frost. Seeds are planted to a depth of 0.5-1.0 cm and slightly rolled. At a temperature of + 15 + 20 ° C, shoots appear on the 8-10th day. The culture is warm and photophilous, placed on loamy and sandy soils.
Sowing: April (3) - May (2.3).
Harvest: July-September.
1.0 g = 1300-1500 seeds.
Strong peppery flavour!
Savory is increasingly grown in cottages and vegetable gardens. This is an annual seasoning plant, which is very common in Asia and the Caucasus. It is also known as "pepper grass", which is an excellent seasoning for soups and salads with a burning taste of pepper, actively used for making marinades and pickles, as it has bactericidal properties.
Savory is used to stimulating appetite, for gastrointestinal diseases and as a diuretic.
The plant is light and heat-loving, demanding soil fertility. For drying, the savoury is harvested at the beginning of flowering.
Attention: the aroma intensifies when the above-ground part of the plant is dried.
Growing conditions.
Sow directly into the ground after frost. Seeds are planted to a depth of 0.5-1.0 cm and slightly rolled. At a temperature of + 15 + 20 ° C, shoots appear on the 8-10th day. The culture is warm and photophilous, placed on loamy and sandy soils.
Sowing: April (3) - May (2.3).
Harvest: July-September.
1.0 g = 1300-1500 seeds.
A hardy annual with lilac tubular flowers which bloom from July to September, it grows to 30-60 cm in height. With slender bronze-green leaves.
Companion Plant: Grown near or next to Broad beans it is reputed to help repel black fly.
Gather some Savoury when harvesting the pods and cook together - it does wonders for the flavour. The secret is to have your Summer Savoury 15 cm tall by early May to plant out amongst the beans.
Sowing Instructions: Sow from late winter to spring 1.5 mm deep in good seed compost.
Germination usually takes 14-21 days +18+20°C.
Growing Instructions: Transplant when large enough to handle into 7.5 cm pots. Later harden off and plant out 38 cm apart into ordinary well-drained soil in full sun.
Aftercare Instructions: Pick the leaves as required and for dried herbs, August is the best month.
Kitchen Notes: Finely chopped and mixed with melted butter, it is magnificent poured over freshly gathered and lightly cooked broad beans, or used with breadcrumbs to coat fish, added to soups and stews it is magnificent.
* Garden savory is an annual herbaceous fragrant plant.
The stem is very branched. Leaves linear-lanceolate, acute. Light purple or white flowers sit 1-5 in the corners of the leaves.
Used to stimulate appetite, with gastrointestinal diseases, as a diuretic. The plant is light and heat-loving, demanding on soil fertility. For drying, the savory is harvested at the beginning of flowering.
The fruit, when ripe, breaks up into 4 nuts. Blooms in the second half of summer.
The raw material is grass (stems, leaves, flowers).
Stems and leaves contain ursolic acid.
Leaves - ursolic acid; phenolcarboxylic acids and their derivatives.
Fatty oil was found in the seeds, in the hydrolyzate of acids: palmitic, stearic, oleic, linoleic, linolenic.
The plant is used as a diaphoretic, anthelmintic, for nervous diseases, diabetes, liver and kidney diseases and gastralgia. Outwardly (baths, lotions) - for rheumatism. The infusion of the herb has a lactogenic effect.
The herb extract of the plant has antibacterial and antifungal effects.
The aerial part of the plant is an official raw material in France.
Indian medicine uses herbal infusions for flatulence.
In folk medicine, infusion and decoction of herbs are used as an appetite stimulant, expectorant, diaphoretic and anthelmintic. An infusion of herbs is drunk for tachycardia, dizziness, headache, diseases of the gastrointestinal tract, cystitis, flatulence, rhinitis and acute respiratory infections. The aqueous extract has insecticidal activity. The essential oil is beneficial in stomach ailments; exhibits antibacterial, antimycotic and antifungal activity; Corvacrol - antifungal.
Savory juice can soothe the pain of bee stings and reduce swelling. Fatty seed oil can replace flaxseed. Herb garden savory as a spice is used in the canning and sausage industries, for the manufacture of special sauces.
Garden savory leaves - seasoning in cooking for marinades when pickling cucumbers and tomatoes.
Savory is part of the flavouring for spicy pickled herring and minced meat products.
Savory has strong bactericidal properties and disinfects food.
Savory is widely eaten in Georgia and Armenia, both fresh and dried. It is very valuable that when dried, the aroma of the plant intensifies, which makes savory related to classic spices.
Savory seed oil can replace linseed oil.
1. 3 tablespoons of dry chopped grass per 0.5 liter of boiling water, leave for 1 hour, strain. Take 1/2 cup 3-4 times a day before meals for tachycardia.
2. 2 tablespoons of dry chopped herbs per 300 ml of water, boil over low heat for 2-3 minutes, leave for 1 hour and strain. Take 1/3-1/2 cup 3 times a day before meals for headaches.
