Savory

Description

Satureia hortensis is an annual plant of elegant appearance, whose linear leaves are rounder and sparser than those of the perennial, and hardy, mountain savory. The clumps of the two varieties can reach a maximum height of about forty centimetres: those of Satureia montana are very well suited to forming compact, evergreen dwarf hedges.

Stem

The stems, quite erect and branched, are green tending to reddish. One variety of savory, Satureja repandens or repanda, is one of the most interesting ground-cover plants: less than ten centimetres tall, it spreads rapidly in width, in a compact and orderly manner; it is fragrant, keeps its small leaves in winter (except where it freezes), has tiny white flowers and also grows in half-shade.

Leaves

Narrow, lance-shaped, with entire margins, rather leathery and of a beautiful bright green: such are the leaves of Satureia montana, which, once dried and placed in drawers, are useful for keeping moths away from woollen fabrics.

Flowers

Tiny, light lilac in colour, or white, the flowers of savory appear in summer, between June and September, and are much loved by bees. The flowering tops of the annual Satureia hortensis should be picked immediately after flowering, before the clump rapidly declines.

Exposure

The ideal position is in full sun.

Propagation

The annual variety should be sown in spring, and the small seeds should only be pressed lightly into the soil. Perennial plants can easily be propagated by dividing the clumps in spring and autumn, or by taking cuttings in summer.

Growth

Savory needs little care: at least thirty centimetres or so of soil should be left between one plant and the next; a firm pruning every two years will help keep the clumps in shape and slow their ageing; in places where winter temperatures are very harsh it is advisable to protect the roots with a thick layer of leaves and branches. Savory also grows well in pots, provided it is given a rich substrate.

Harvesting

The flowering tops of annual savory should be picked in full bloom and dried in the shade for use in winter. The leaves of mountain savory can be picked at any time as needed, but their properties are at their peak shortly before flowering.

Properties

IN THE KITCHEN: Thanks to its peppery aroma, strong and stimulating, savory goes with countless dishes, but starchy foods and pulses, especially broad beans, beans, chickpeas and lentils, benefit particularly from the combination, both in flavour and in increased digestibility.

Beauty

A compress of chopped leaves has an astringent and antiseptic action useful for blemished skin.

Health

An infusion of the flowering tops of savory aids digestion, relieves stomach pains, reduces flatulence and acts against diarrhoea. Fresh leaves, chopped and applied to insect stings, soothe the pain, while the flowering tops steeped in wine make a good tonic.

Curiosity

The name, which derives from the Latin term satyrus, refers to the aphrodisiac properties attributed to this plant by the ancients; in modern times it enjoyed its period of splendour in the days of Louis XIV, better known as the Sun King, who apparently appreciated its taste as much as its virtues.