Fresh Savory: The Pepper of the Kitchen

In short: Summer savory (Satureja hortensis) is an annual herb 15-30 cm tall whose sharply piquant leaves serve as a pepper substitute, including for people who must avoid pepper. Add whole leaves at the end of cooking; crushed or overused, savory turns bitter. Sow in March-April, harvest from June to September and dry at a maximum of 35 °C.

Summer savory (lat. Satureja hortensis) is one of the oldest herbs and spices, with a characteristic taste and aroma. We can use it in the kitchen as a substitute for pepper, even for people who cannot consume it for health reasons.

Originally, savory comes from the eastern Mediterranean, where it also grows wild in nature. In our geographic latitudes, we cultivate it in herb gardens or in pots, similar to other spices, such as basil.

People have known savory since ancient times. Romans used it as a spice and added it to herbal vinegars or sauces. Savory is mentioned by the Roman poet Virgil, who describes it as an aromatic plant meant to be grown near beehives. It was brought to Central European regions during the 9th century by monks. Later, savory is mentioned as a medicinal plant and spice in herbal books from the 16th century. In the 20th century, it became a characteristic spice for beef sirloin in cream sauce.

Its common folk names include satorka, šubra, číbr, bean herb, or tříbí. In the Czech lands, we use its name summer savory.

Growing Savory

Summer savory (lat. Satureja hortensis) is an annual herb that grows to a height of 15-30cm. It is remarkably similar to thyme or hyssop plants. It belongs to the mint family (lat. Lamiaceae). It thrives in sunny and sheltered locations with well-drained, humus-rich soil. It has a branched, shrub-like stem that is roughly hairy and becomes woody over time. Small, narrow, lance-shaped linear leaves grow from it.

Savory blooms with tiny white flowers with a light tint, usually during July to September. It produces fruits called nutlets.

We grow summer savory from seeds, which we plant in a seedbed ideally during March-April. We plant seeds shallowly, to a depth of 2-3cm and cover them with only a thin layer of soil. Savory seeds germinate in daylight in about 2 weeks. In warmer regions, we plant savory seeds directly in the garden bed during April - July at a mutual distance of 25-35cm. The plant doesn't mind lack of moisture; warmth and light are more important for it. During the growing season, we keep the bed weed-free.

Using Savory

We harvest savory herb at the beginning of flowering several times a year (from June to September) using a sickle about 3-5 cm above the ground, preferably in the morning around 8:00 AM. Or just pick leaves continuously for seasoning dishes.

The first harvest is done in July, the second in August or as needed. We dry the collected mixture quickly without turning at a temperature of maximum 35°C. Well-dried savory herb loses up to 75% of its original weight, retains its original color, and we store it in closed containers that protect it from light and moisture. We collect savory seeds when the fruits begin to brown or fall out.

Medicinal Effects of the Herb

Summer savory contains 0.3 - 2% essential oil, p-cymene, thujone, cineole, terpilene, caryophyllene, borneol, myrcene, tannins, mucilage, resin, minerals and more. The whole plant has a pleasant aroma.

Savory stimulates appetite, eliminates flatulence, destroys intestinal parasites, treats melancholy and calms hysteria. Savory therefore acts as a diuretic, antibacterial, as an anthelmintic (against intestinal parasites) and antispasmodic. It relaxes smooth muscles and thus facilitates expectoration, and also causes stimulation. Its effects can be used in treating wounds, various skin diseases, as well as aphthae and fungal infections (e.g. Candida albicans).

We apply crushed fresh savory leaves to insect bite sites. We administer savory herb alone, but also with other herbs. To treat high blood pressure, we prepare a mixture of savory, hawthorn flower and lemon balm herb. Its use is not recommended for pregnant and breastfeeding women.

• We prepare tea from savory herb by pouring 250ml of boiling water over 2 teaspoons of the mixture and letting it steep for 10 minutes. Then we strain the tea and serve 2-3 times daily. Savory tea should be used for a maximum of 2-3 months.

Flowering savory herb can be used to make fragrant sachets, which we place in wardrobes to repel insects (e.g. fleas), but mainly moths.

Savory is Pepper in the Kitchen

Savory is used as a spice, sometimes replacing classic pepper. It has a sharply spicy, piquant taste and aroma. We can use it to season dishes made from legumes, potatoes, cabbage and meat, as well as mushrooms. It is a characteristic spice in the preparation of game, white cream soups, tomato salad, mayonnaise, or herb butter.

We add it to food at the end of cooking, whole leaves are most suitable, not crushed, otherwise savory tastes bitter! Savory can be combined with red paprika, coriander and mustard seed. When using it, we must be careful not to add too much to the food, as it would become bitter. It is part of the famous Bulgarian spice mixture čubrica.