Savor savory!
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There are more than thirty varieties of savories. We will explore the two plants most commonly grown. They are satureja montana (winter savory), and satureja hortensis (summer savory). Both have a peppery- thyme flavor, but the winter savory is somewhat stronger. The word “satura” is derived from the Latin meaning, “satiated”. The flavor of this herb punched up the high starch Roman diet long before trade brought tropical spices like pepper to their tables. Savory was one of the strongest cooking herbs they had for two thousand years. It satisfied their palates, and added zest to their food.
It is called the “beanherb” because it enhances the flavor, and decreases the gas associated with beans. It provides pungency when added to pre-cooking water as well as the bean dish itself. It marries flavors well in combination dishes such as soups, casseroles, meatloaves, sausages and sauces. Start with one tablespoon per four servings and add more to taste.
It is often grown near beehives because of the outstanding honey it produces, and the crushed leaves are said to alleviate the pain of a bee sting. A tea made from the leaves can be gargled to assuage sore throats. The active ingredients include tannin, p-cymene, and carvacrol. These impart a mild antiseptic and astingent property to the herb, which clarifies its uses.
Both of these savories grow well in Tehachapi.The summer variety is an annual, which generally must be planted each year. It may reseed itself if in an ideal place in your garden. It quickly goes to seed and becomes leggy in our hot summers, so the tips must be cut back to prevent flowering. It grows to about two feet tall with red branched stems, green leaves and pinkish flowers. It grows well in pots if cut back regularly to prevent it from flopping over. I suggest morning sun, average soil and good drainage.
I prefer the winter savory because it is a shrubby perennial and provides fresh leaves most of the year. It grows six to twelve inches tall and has slender green leaves and white flowers. The young, tender leaves are mild like summer savory while the mature leaves are more robust. Two flavors in one plant! It does well in average well-drained soil with up to eight hours of sun and requires less water than summer savory.
Savory is an excellent companion plant for beans, cabbage, leeks, and garlic. It repels blackfly and other insects. Dried sachets can be hung in your clothes closet to prevent moth infestation.
Webster defines the word savory as pleasant or agreeable to taste and smell. Interestingly enough, that also describes the herb! I hope you will learn to savor it in your kitchen and as an aromatic addition to your landscape. Feel free to contact me at http://www.herbbasket.net with your questions and requests. Enjoy an herbally delightful month!
