by Alden Smith
Savory, an herb rich in tradition and legend, has such a fine taste that a whole class of cookery is attached to it. How many times have you heard the phrase "a savory stew?" Savory is used in herb combinations, such as Herbes de Provence, a French combination of herbs used for seasoning. It is best known for its use in dishes made with beans. It also has healing properties and has been used for centuries for a variety of ills. Here, we will discuss savory - its history, medicinal and culinary uses, how it is grown, and how it is harvested and stored.
History of Savory
The old English word "saverey" was derived from the Latin "satureia". Roughly translated, it means "satyr's herb." It has been associated with love potions for centuries. The famous French herbalist Maurice Mességué suggested savory instead of ginseng to help couples restore happiness in the bedroom. It has long been used to restore the sex drive. Romans used savory as a medicinal and culinary herb long before they discovered pepper. They used it as a medicinal herb for bee stings, and as an aphrodisiac. When the Romans brought savory to England, it was used there as an herb for poultry stuffing instead of a medicinal.
The early colonists brought savory to America to use as an aid for indigestion. A lot of the old cookbooks discuss savory and its uses.
Medicinal Uses
As a medicine, savory is used for treating several ailments. It should be noted that there are two distinct varieties of savory - summer and winter. Summer savory is most often used for healing. Summer savory is said to increase sex drive, while winter savory decreases it. Active ingredients of savory are carvacrol, p-cymene and tannins. It is an astringent and mild antiseptic. A tea made from summer savory is said to control diarrhea, stomachache and mild sore throat. In Europe, it is often taken by diabetics to reduce excessive thirst. Rubbing a sprig of savory on an insect bite will bring instant relief. An ointment made from savory works well for relief of minor rashes and skin irritations.
Culinary Uses
Savory is best known for its culinary powers. Both summer and winter savory are used in cooking. Summer savory has a peppery taste much like thyme, while winter savory has a more piney taste. Savory blends well with other herbs such as basil, bay leaf, marjoram, thyme and rosemary. It is said that the taste of savory brings all these herbs together in a unique taste.
Savory is popular in teas, herbed butters, and flavored vinegars. It complements beef soup and stews, chicken soup, eggs, green beans, peas, rutabagas, asparagus, onions, cabbage, and lentils. Use savory when cooking liver, fish and game. Winter savory, which has a stronger presence, works well with game that has a strong flavor.
How To Grow Savory
Savory is best grown from seed and cuttings. It grows well in average soil with a pH balance of 6.8. It is hardy to zone 6. Savory likes full sun, so plan your herb garden accordingly.
Savory is a bushy annual with finely haired stems. There are about 30 species of savory, but summer and winter are the best known. The savory plant is highly aromatic. It is woody at the base and forms a compact bush about 1 to 1 1/2 feet in height. Leaves are soft and linear, and about 1 inch long. They are grayish, turning purple in late summer. Savory flowers in mid-July with white or pale pink 1/4 inch blooms grouped in terminal spikes.
Savory seed germinates quickly. Planting in flats at a depth of 1/4" and then transplanting the seedlings after all danger of frost works best. Space about 10 inches apart, and keep the plants well watered for optimum growth.
Harvesting and Storage
You can begin to take savory as soon as plants reach 6 inches in height. Keeping the plant pruned back insures continued harvest. When they insist on flowering, cut the whole plant and put on a screen or paper in a warm shady place. When dry, strip the leaves and store in airtight jars or tins. When the seed begins to turn brown, harvest them for next years planting.
Tips For The Chef
Mince fresh summer savory leaves and combine with garlic, bay and lemon for a good marinade for fish. Make baked mozzarella sticks by cutting the cheese into squares, dip in eggs and dredge in bread crumbs with minced savory leaves. Bake in a 450 degree oven until the cheese just begins to melt.
The savories have been used in cooking for over 2,000 years. As a medicinal herb, it has many uses. As an aromatic, it has few peers. Try growing both summer and winter savory in your herb garden this year.
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