| Savory | |
|---|---|
| Winter savory (Satureja montana) | |
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Asterids |
| Order: | Lamiales |
| Family: | Lamiaceae |
| Genus: | Satureja Tourn. ex Mill. |
| Species | |
|
About 30, see text |
|
Satureja is a genus of aromatic plants of the family Lamiaceae, related to rosemary and thyme. There are about 30 species called savories, of which Summer savory and Winter savory are the most important in cultivation.
Contents |
Satureja species are native to warm temperate regions and may be annual or perennial. They are low-growing herbs and subshrubs, reaching heights of 15–50 cm.
The leaves are 1 to 3 cm long, with flowers forming in whorls on the stem, white to pale pink-violet.
Satureja species are food plants for the larva of some Lepidoptera (butterflies and moths). Caterpillars of the moth Coleophora bifrondella feed exclusively on Winter savory (S. montana).
Savory may be grown purely for ornamental purposes; members of the genus need sun and well-drained soil.
Both summer savory and winter savory are used to flavor food. The former is preferred by cooks but as an annual is only available in summer; winter savory is an evergreen perennial, reputed to help ease flatulence.
Savory plays an important part in Italian cuisine, particularly when cooking beans. It is also used to season the traditional Acadian stew known as fricot. Savory is also a key ingredient in sarmale, a stuffed cabbage dish in traditional Transylvanian cuisine.
Yerba Buena (Spanish: "good herb"; S. douglasii) is used to make a herbal tea in the western United States.
The etymology of the Latin word 'satureia' is unclear. Speculation that it is related to saturare,[1] to satyr,[1] or to za'atar[2] is not well supported. The ancient Hebrew name is ṣathrá צתרה....