Satureja hortensis L.

Savory is a member of the mint family. It grows between 30 and 50 centimetres high, has lanceolate, strongly aromatic leaves and flowers in pinkish mauve and white. Both the leaves and stems are harvested.

Countries of origin

North America, Balkan States, Southern and Eastern Europe, Germany, India
Savory is originally native to the eastern Mediterranean and the region around the Black Sea. In Germany, it was first cultivated in the 9th century. The Romans used savory to season sauces and vinegar, but also valued its other effects, including that of an aphrodisiac. The principal sources of savory today are the Balkan States, India, South Africa and Europe.

Flavour and aroma

Savory has a peppery, aromatic flavour. However, not too much of it should be used, as dishes can otherwise taste bitter. Bean dishes, potato, vegetable, pea and lentil soups, lamb and mutton dishes, pâté Savory goes particularly well with beans of all kinds, although it also tastes good with sausage, fish, hearty stews and soups. The herb lends an interesting flavour note to cucumber salad, gherkins and mixed pickles, mayonnaise for piquant salads and fondue sauces. In addition, savory can be paired well with chervil and tarragon.

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