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 species name Satureja hortensis was first published in 1753 by Carl von Linné in Species Plantarum, Volume II (page 568).[1][2]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).[3]
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.[6] 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.[6][7] 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.[6][8] 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.[6][9]
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.[7][11] Usually, this species prefers dry gravel and stone slopes of up to 1500 meters as their habitat.[12] 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.[13]
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.[15] 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.[16] Phenolic content within the essential oil, especially that of carvacrol, varies from 23.8-55%.[15]
Nutritional value
Water
9 g
Energy
272 kcal or 1140 kJ
Protein
6.73 g
Total Lipid (fat)
5.91 g
Carbohydrate, by difference
68.7 g
Fiber, total dietary
45.7 g
Calcium (Ca)
2130 mg
Iron (Fe)
37.9 mg
Magnesium (Mg)
377 mg
Phosphorus (P)
140 mg
Potassium (K)
1050 mg
Sodium (Na)
24 mg
Zinc (Zn)
4–3 mg
Copper (Cu)
0.847
Manganese (Mn)
6.1 mg
Vitamin C (total ascorbic acid)
50 mg
Thiamin
0.336 mg
Niacin
4.08 mg
Vitamin B-6
1.81 mg
Vitamin B-12
0
Vitamin A (RAE)
257 μg
Vitamin D (D2 + D3)
0 μg
Fatty acids ( total saturated)
3.26 g
Fatty acids (total trans)
0 g
Cholesterol
0 mg
Nutritional content per 100 grams of summer savory.[17]
Ecology
Summer savory grows wild but it is also beneficial for the garden ecosystem since it attracts various pollinators.[18][19] 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.[20][21]
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.[22] 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.[18][22]
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.[18][23] 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.[19] To promote further growth the tops should be regularly trimmed.[18] For storage, the plant needs to be dried by hanging it up in little bundles.[23] 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.[18]
The plant only lives for a single summer which makes it an annual plant.[18][24]
Uses
Cuisine
Summer savory is a traditional popular herb in Atlantic Canada, where it is used in the same way sage is elsewhere.[25] 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.[26] It also is used to make stews such as fricot, and in meat pies.[25] 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 generous heaping spoonfuls (such as in cretonnade), and sometimes more subtly (as in beans, for which savory has a natural affinity).[25]
Summer savory is a characteristic ingredient of herbes de Provence.[27] It is also widely used as a seasoning for grilled meats and barbecues, as well as in stews and sauces.[25]
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.[25] 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').
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.[29][14]
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.[18] In culinary applications, it is also used because of its ability to add a salty and peppery flavor without increasing sodium intake.[29]
Medicine
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.[27][30][31]
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.[32][33]
^Ravindran, P. N.; Pillai, G. S.; Divakaran, M. (2012-01-01), Peter, K. V. (ed.), "28 - Other herbs and spices: mango ginger to wasabi", Handbook of Herbs and Spices (Second Edition), Woodhead Publishing Series in Food Science, Technology and Nutrition, Woodhead Publishing, pp. 557–582, doi:10.1533/9780857095688.557, ISBN978-0-85709-040-9, PMC7152468
^ abcdKowalchik, C.; Hylton, W.H. (1998). Rodale's illustrated encyclopedia of herbs. Emmaus, PA: Rodale Press. pp. 452–453.
^Düll, Ruprecht; Kutzelnigg, Herfried (2011). Taschenlexikon der Pflanzen Deutschlands und angrenzender Länder: die häufigsten mitteleuropäischen Arten im Porträt. Quelle-&-Meyer-Taschenlexikon (7., korrigierte und erw. Aufl ed.). Wiebelsheim: Quelle & Meyer. ISBN978-3-494-01424-1.
