Although many people associate the name savory with grandma’s cooking or ready-made spice mixtures, it is a plant with an impressive history and enormous culinary potential. It was used already in the Middle Agesand is still present in the cuisines of Asia, the Balkans and the Mediterranean countries. For years now it is added to difficult to digest dishesto facilitate their digestion. Savory, due to its taste and properties, deserves to be added to other spices in the kitchen.
Savory, also known as satureja or woodpecker, is a small herbaceous plant belonging to the same family as mint, thyme and oregano. The most common varieties are garden savory (summer) and mountain savory (winter). The first one has a more delicate aroma and soft leaves, while the second one has a more intense flavor and woodier shoots. Interestingly, in the Middle Ages the plant was already well known – it was often cultivated in monastery gardens.
The natural area of savory is the eastern Mediterranean and Western Asia. From there it went to Central Europe, where it quickly gained popularity as spice and herbal plant. Savory usually grows to 30-40 cm (and a maximum of 60 cm) in height, has narrow, lanceolate leaves and small, bright flowers.
The taste is distinctive, slightly spicysometimes compared to a combination of thyme with pepper or mint. The aroma of savory tolerates long cooking wellwhich is why it has been valued for centuries in kitchens dominated by one-pot dishes. Today, it is most often found in Balkan, Bulgarian, Romanian cuisine, as well as in some regions of Asiawhere it is a permanent addition to vegetable and meat dishes.
Savory has long been considered a herb that aids digestion. Contains essential oils including carvacrol and thymol that give it a characteristic smelland at the same time have antibacterial and antifungal properties. Thanks to this, savory has been used as a natural remedy for flatulence, a feeling of heaviness or indigestion.
This spice is also a source of antioxidantswhich help neutralize free radicals and support the protection of cells against oxidative stress. Delivers in smaller quantities B vitamins, vitamin C and minerals (iron, magnesium and calcium). Although these doses do not cover the daily requirement, regular use of herbs is important in the daily diet.
Savory is sometimes recommended for people who want to limit salt. Its intense flavor allows you to enhance the aroma of dishes without adding salt. In folk medicine it was also considered a plant supporting appetite and gently stimulating the body.
However, it is worth remembering the contraindications. Savory should not be consumed in excessive amountsespecially in the form of concentrated infusions. Caution is recommended for pregnant women and people with stomach diseases in the exacerbation phase. Like any strong spice, it works best as an addition, not the main ingredient of the diet.
The choice between fresh and dried savory depends mainly on how and for what we want to use it. Fresh savory has a more delicate, herbaceous aroma and is perfect for short-prepared dishes – salads, cottage cheese, herbal butters and light sauces. Its leaves can be added at the end of cooking to keep the flavor fresh.
Dried savory, however, is more intense. It tolerates long thermal treatment well, therefore it goes well with one-pot dishes, goulashes, legume dishes and stewed meats. It is in this form that it is most often found in traditional cuisine and in spice mixtures.
Fresh or dried savory – which one to choose? In terms of health properties, both versions are valuable, though dried savory contains slightly less vitamin C. However, it is durable and convenient to store. If we have access to a fresh plant, it is worth using it seasonally, and outside the season, use good quality dried herbs, preferably stored in a tight container and away from light.
Savory has been a spice for centuries added to difficult to digest dishes. To this day, it also goes well with dishes that need aromatic support. The classic combination is savory and beans, lentils or peas. It is no accident that in many cuisines it is added to legume dishes because it makes them less difficult to digest.
It also goes perfectly with meatespecially pork, mutton and poultry. It can be added to goulashes, roasts, stewed dishes and homemade pâtés. In Balkan cuisine, savory is a regular seasoning element grilled meats and vegetables.
It is also worth combining it with other herbssuch as thyme, marjoram, garlic or bay leaf. Savory also finds its place well in vegetable dishes – with cabbage, zucchini, eggplant or tomatoes. In the cuisines of Western Asia it is added to rice dishes and simple vegetable dishes. It is a spice that does not dominate, but highlights the flavor of the ingredients.
Savory is an additive with a long history, intense aroma and versatile use in cooking. It supports digestion, enriches the taste of dishes and allows you to reduce salt in the kitchen. Although it may be somewhat forgotten today, it can easily find its place in modern Polish cuisine.
Source: Terazgotuje.pl, ekologia.pl
