| Summer savory | |
|---|---|
 | |
Scientific classification | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Asterids |
| Order: | Lamiales |
| Family: | Lamiaceae |
| Genus: | Satureja |
| Species: | S. hortensis |
| Binomial name | |
| Satureja hortensis | |
| Synonyms | |
Ground Savory | |
Summer savory (Satureja hortensis) is among the best known of thesavory genus. It is an annual, but otherwise is similar in use and flavor to the perennialwinter savory. It is used more often than winter savory, which has a slightly more bitter flavor.
Thisherb has lilac tubular flowers which bloom in the northern hemisphere from July to September.It grows to around 30 to 60 cm (1 to 2 ft) in height and has very slender, bronze-green leaves.
The plant is calledBohnenkraut inGerman,bonenkruid inDutch,sarriette inFrench,santoreggia orpaverella inItalian,segurelha inPortuguese,ajedrea inSpanish,θρούμπι (throúbi) inGreek,borsikafű inHungarian,cimbru inRomanian,cząber inPolish,чубрица (chubritsa) inBulgarian,čubra inBosnian,чубар (čubar) inSerbian,чабер (chaber) inUkrainian,жамбил (jambil) inUzbek,ქონდარი (kondari orqondari) inGeorgian,مرزه (marzeh) inPersian, andmercimek otu inTurkish.
The species nameSatureja hortensis was first published in 1753 byCarl von Linné inSpecies Plantarum, Volume II (page 568).[1][2]Homotypic synonyms areClinopodium hortense (L.) (Kuntze, 1891) andThymus cunila(E.H.L.Krause, 1903).Heterotypic synonyms areClinopodium pachyphyllum (K.Koch, Kuntze, 1891),Satureja altaica (Boriss., 1953),Satureja brachiata (Stokes, 1812),Satureja filicaulis (Schott exBoiss., 1879),Satureja hortensis var.distans (K.Koch, 1849),Satureja laxiflora subsp.zuvandica (D.A.Kapan., 1987),Satureja litwinowii (Schmalh. exLipsky, 1899),Satureja officinarum (Crantz, 1766),Satureja pachyphylla (K.Koch, 1844),Satureja viminea (Burm.f., 1768) andSatureja zuvandica (D.A.Kapan., 1985).[3]
Summer savory is native in Southeastern Europe and Asia. In Europe, the herb is native inItaly, the formerYugoslav territories andAlbania and theCrimea. In Asia, summer savory is native inKazakhstan, thewestern Himalayas andXinjiang. The herb has been introduced to North America (Canada,Cuba,Dominican Republic, Illinois,New York,Texas,Vermont andWisconsin) and to more regions across Europe (Baleares,Belgium,Bulgaria,Corse,Czech Republic,Denmark, east and southEuropean Russia,France,Greece,Portugal,Romania,Slovenia,Slovakia,Spain,Switzerland,Ukraine) and Asia (Bahrain,India,Mongolia,Primorye,Qatar,United Arab Emirates,Uzbekistan).[3][4][5] In addition, the herb is doubtfully present in the region ofSouth Caucasus andTurkey.[3]
The Latin nameSaureja hortensis comes from Roman writerPliny the Elder, and it is said to be a derivative of the wordsatyr. Legends state that the herb belonged to this ancient creature, which led to the name saureja.[6] Their primary use was in cooking during theRoman times. It was used to flavour foods until black pepper made its way to Europe, which replaced most of summer savory's uses.[6][7] During the reign ofJulius Caesar the Romans introduced the herb to England, where it also became a popular herb for cooking and was used in medicine. The English name comes from theSaxons who were calling it savory for its pungent taste.[6][8] In the 17th century the English botanistNicolas Culpeper wrote that the herb had wind expelling properties. Making summer savory more used in medical purposes. The herb was only cultivated in the 19th century. Before it was found as a wild growing shrub.[6][9]
In the 21st century summer savory is cultivated inFrance,Spain,Germany,England and other parts ofEurope,Canada and theUnited States of America. When bought for culinary use the herb contains the dried leaves and flowers.[10]
Summer savory can grow frompropagated seeds in a moderately fertile environment, usually in a rich, light soil, as they usually take longer togerminate.[7][11] Usually, this species prefers drygravel and stone slopes of up to 1500 meters as their habitat.[12] This herb can be grown in pots, ornamental borders and herb gardens and is an excellent companion plant that can deteraphids when grown next tobroad beans.[13]
The leaves of summer savory are abundant in totalphenolic compounds (rosmarinic acid andflavonoids) that have a powerful antioxidant impact.Tannins,volatile oils,sterols,acids, gums,pyrocatechol, phenolic compounds, andmucilage are primary components of the Satureja species.[7]Terpenes are also another component provided by summer savory that allow its unique taste, smell and health benefits.[14] Additionally, it also possessesFe (III) reductive andfree radical scavenging properties and containsminerals likepotassium,phosphorus,calcium,magnesium,iron, andsodium, as well asvitamins such asniacin,pyridoxine,riboflavin,thiamine,vitamin A andvitamin C. Its seeds contain chemicals such ascarvacrol,estragole (methyl chavicol),caryophyllene, andE-caryophyllene, which are composed of 45% dry basis of fixed oil and 24% protein.[7][15] The leaves are a good source of carvacrol,γ-terpinene andρ-Cymene.[7]
Other than the culinary use as a herb, it can also be extracted for itsessential oil. Leaves yield approximately 0.5-1% essential oil that is light yellow or brown with slightly sharp phenolic notes similar tooregano andthyme.[15] Major components of essential oils extracted from summer savory are carvacrol, thymol, γ-terpinene, and ρ-cymene, while α-terpinene, β-caryophyllene andβ-bisabolene are found in smaller quantities.[16] Phenolic content within the essential oil, especially that of carvacrol, varies from 23.8-55%.[15]
| Water | 9 g |
| Energy | 272 kcal or 1140 kJ |
| Protein | 6.73 g |
| Total Lipid (fat) | 5.91 g |
| Carbohydrate, by difference | 68.7 g |
| Fiber, total dietary | 45.7 g |
| Calcium (Ca) | 2130 mg |
| Iron (Fe) | 37.9 mg |
| Magnesium (Mg) | 377 mg |
| Phosphorus (P) | 140 mg |
| Potassium (K) | 1050 mg |
| Sodium (Na) | 24 mg |
| Zinc (Zn) | 4–3 mg |
| Copper (Cu) | 0.847 |
| Manganese (Mn) | 6.1 mg |
| Vitamin C (total ascorbic acid) | 50 mg |
| Thiamin | 0.336 mg |
| Niacin | 4.08 mg |
| Vitamin B-6 | 1.81 mg |
| Vitamin B-12 | 0 |
| Vitamin A (RAE) | 257 μg |
| Vitamin D (D2 + D3) | 0 μg |
| Fatty acids ( total saturated) | 3.26 g |
| Fatty acids (total trans) | 0 g |
| Cholesterol | 0 mg |
Nutritional content per 100 grams of summer savory.[17]
Summer savory grows wild but it is also beneficial for the garden ecosystem since it attracts variouspollinators.[18][19] Because of its tubular flower shape, thenectar is encapsulated in the flower which makes it hard to reach for pollinators. The main pollinators of summer savory arebees,bumblebees,wasps,Bombyliidae andhoverflies, which support plant reproduction and seed production. Diaspores are the seeds which are dispersed by ants through a process known asmyrmecochory.[20][21]
The flowers of summer savory are more modest in appearance and, just as with chamomile and thyme, tend to attract a greater number of beneficial insects compared to for exampleroses andchrysanthemums that are often favored for their beauty.[22] This makes it an option for gardeners looking to encouragebiodiversity and provide food for these crucial pollinators while also being easily cultivated from seed or cutting.[18][22]
The early spring seedlings are often topped for fresh use in June. When the plants are in flower, they may be pulled up and dried for winter use.[18][23] Summer savory can be collected when the plant reaches around 15 centimetres in height and when it is in full flowering stage. It reaches that point after approximately 75–120 days.[19] To promote further growth the tops should be regularly trimmed.[18] For storage, the plant needs to be dried by hanging it up in little bundles.[23] Once dry, the leaves need to be removed in order to store them in sealed jars and once the seeds brown, they can be preserved with adesiccant in a similar airtight manner.[18]
The plant only lives for a single summer which makes it anannual plant.[18][24]
Summer savory is a traditional popular herb inAtlantic Canada, where it is used in the same waysage is elsewhere.[25] It is the main flavoring in dressing for many fowl, mixed with ground pork and other basic ingredients to create a thick meat dressing known ascretonnade (cretonade) which may be eaten with turkey, goose and duck.[26] It also is used to make stews such asfricot, and in meat pies.[25] It is usually available year-round in local grocery stores in dried form and is used in varying proportions, sometimes added to recipes in large spoonfuls (such as incretonnade), and sometimes more subtly (as in beans, for which savory has a natural affinity).[25]
Summer savory is a characteristic ingredient ofherbes de Provence.[27] It is also widely used as a seasoning for grilled meats and barbecues, as well as in stews and sauces.[25]
Summer savory is preferred overwinter savory for use in sausages because of its sweeter, more delicate aroma. It plays an important role inBulgarian cuisine, providing a strong flavor to a variety of dishes.[25] Instead of salt and pepper, a Bulgarian table will have three condiments:salt,red sweet pepper, and summer savory. When these are mixed it is calledsharena sol (шарена сол 'speckled salt').
Summer savory, known as cimbru, is used inRomanian cuisine, especially insarmale (stuffedcabbage orgrape leaf rolls) and inmititei (grilled ground meat rolls).[28]
Regarding its use in alcohol, summer savory is not often used as an ingredient in alcoholic beverages. But with its flavour profile, it is an addition to some artisanal or craft spirits andliqueurs. The herb, known for its pungent piney flavor with peppery hints, could impart a spicy, peppery note to such beverages, potentially complementing other botanicals since it is often compared to a cross between mint and thyme.[29][14]
Given summer savorys traditional use invinegar preservation by theancient Romans, it can be infused in vinegar-based cocktails or used as a garnish to add a subtle, herby touch to certain drinks.[18] In culinary applications, it is also used because of its ability to add a salty and peppery flavor without increasingsodium intake.[29]
The use of summer savory dates back to being used by theRomans for traditional medicinal remedies and it has since been used by many other cultures to treat symptoms such ascramps,stomach pains,nausea,indigestion, and more.[27][30][31]
Studies such as “In Vitro Antibacterial, Antifungal, and Antioxidant Activities of the Essential Oil and Methanol Extracts of Herbal Parts and Callus Cultures of Satureja HortensisL.” and “Antispasmodic and Anti-Diarrhoeal Effect of Satureja Hortensis L. Essential Oil.”, along with others, have proved that there is a relationship between the plant and its curing properties.[32][33]
These properties are due to the chemical composition and the presence ofsteroids,essential oils,flavonoids, and other components, which haveanti-inflammatory,antispasmodic,sedative,antioxidant, andantimicrobial properties.[31]
