Savory

Savory

  • +Description

    Savory is an aromatic plants of the mint family and is related to rosemary and thyme. Savory is native to the area of the Black and Mediterranean Sea. There are about 30 species called savories, of which Summer Savory and Winter Savory are the most important ones. The plant is a low growing herb and grows only between the 15- 50 centimeters high. The whole plant is very aromatic and the smell is reminiscent of a blend of lavender and apples, with a slight mint flavour. The plant has numerous, green, glossy, leaves and produces tiny white to pink flowers. The leaves are eaten and have a mint/thyme, peppery flavour.

  • +Availability

    Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
    Available Available Available Available Available Available Available Available Available Available Available Available

    Savory is available from Israel.

  • +Main nutrients

    Calcium, Copper, Fiber, Iron, Magnesium, Manganese, Potassium, Zinc, Vitamin A, B6 and C.

Main varieties

  • Savory

    Savory

    The whole savory plant is very aromatic and the smell is reminiscent of a blend of lavender and apples, with a slight mint flavour.

    View Savory

Preparation

Preparation

After washing the savory the herb can be added fresh or cooked to a dish. The peppery taste disappears by cooking the savory.

Consumption

The leaves are so tender that they can be added fresh to salads or used as a garnish. Savory is also used to just add flavour to a dish or to make tea.

When to eat

Fresh savory can best be kept in the refrigerator. To preserve the fresh, summery flavour of savory, bottle up the herb in vinegar.

Did you know?

  • The Romans wore savory in their hair and regularly ate them because they believed that it would increase their potency.
  • Savory works as aphrodisiac, when highly concentrated.
  • Savory can be placed between the clothes to keep moths and silver fish away.