Summer savory

Origins and history

Summer savory, scientifically known as Satureja hortensis, is native to the Mediterranean region and has been used in culinary and medicinal applications for centuries. It was highly valued by the ancient Romans and Greeks for its aromatic properties and was believed to have aphrodisiac qualities. Over time, it spread to other parts of Europe and eventually made its way to North America.

Nutritional information

Summer savory is a good source of vitamins A and C, as well as minerals like iron and calcium. It is low in calories, with approximately 30 calories per 100 grams.

Allergens

There are no known allergens associated with summer savory.

How to select

When selecting summer savory, look for fresh, vibrant green leaves without any signs of wilting or discoloration. The leaves should have a strong aroma when gently crushed. If purchasing dried summer savory, ensure that it is stored in an airtight container to maintain its freshness.

Storage recommendations

To keep summer savory fresh, store it in the refrigerator wrapped in a damp paper towel or in a plastic bag. Alternatively, you can dry the leaves by hanging them upside down in a cool, dry place and store them in an airtight container.

How to produce

Summer savory can be easily grown in a sunny spot in your garden or in a pot on your windowsill. It prefers well-drained soil and regular watering. Sow the seeds in early spring and harvest the leaves as needed throughout the growing season.

Preparation tips

Summer savory can be used in both fresh and dried forms. Add it to soups, stews, and sauces for a savory flavor boost. It pairs well with beans, vegetables, and meats, particularly poultry and lamb. It can also be infused into oils or vinegars for added depth of flavor. Remember to add summer savory towards the end of cooking to preserve its delicate taste.

Substitutions

If summer savory is not available, thyme can be used as a substitute due to its similar earthy and minty flavor profiles.

Culinary uses

Summer savory is commonly used in Mediterranean, European, and North American cuisines. It is a key ingredient in herbes de Provence and is often used in bean dishes, sausages, stuffings, and marinades. It also adds a delightful flavor to roasted vegetables and grilled meats.

Availability

Summer savory is commonly available in Europe, North America, and the Mediterranean region.