Savory

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

The savory is one of the oldest spices in the world, and in our country it has been widely popular for centuries. The huge application of savory in Bulgarian cuisine is indisputable - it is an integral part of the preparation of many favorite dishes of our people, such as lentil stew, green beans, pea stew, bean soup, cabbage, baked potatoes and more.

The taste of the popular spice colored salt would not be the same without savory. The wide use of savory is also present in many European countries. Europeans like to add the spice to various fillings, egg dishes, minced meat dishes, vegetable dishes. Especially popular is the savory of many sauces, which are common in Mediterranean cuisine.

The Latin name of the savory is Satureja and means "grass of satyrs." Satyrs were mythical creatures, half-humans, half-goats, known for their unbridled temper and hedonistic life. Savory is an annual plant of the Ustosvetni family, a shrub that reaches a height of 30 centimeters. The origin of the savory is from the lands around the Mediterranean Sea and the Middle East.

Today's main savory producers are France and the Balkan countries, and the Balkan savory is especially popular. The Balkan savory (Satureja montana) is a species of angiosperm plant in the Lamiaceae family. It grows best on dry rocky slopes, mainly eastern and mountainous. He likes to be in the sun and in the presence of limestone in the area. Balkan savory blooms from mid-July, and en masse - in August.

The stem of the savory is strongly branched from the base itself. It is covered with hairs and reaches a height of 20-30, sometimes up to 60 cm. The leaves of savory are linear or linear-lanceolate. Its colors are small, light purple, pink or white. The flowers are 3-5 in number on the upper private branches, in the axils of the leaves. The seeds of the savory are small, light and dark brown in color, rounded and retain their germination for only 2 years.

The leaves of the plant, mainly dried, are used as a spice. They have a very strong aroma that resembles that of thyme. Well-dried savory has a green color, a characteristic strong odor and a slightly pungent taste. The savory also has a slightly burning tart taste, and when dried the aroma becomes more intense.

History of savory

The peppery one taste of savory was a favorite of the ancient Romans. This is the period long before the pepper was brought from India. In the 1st century BC, Virgil grew savory because it made the honey of his bees more fragrant and tasty. In addition, in antiquity it was believed that savory was a powerful aphrodisiac, which had the power of today's Viagra. In the Middle Ages, savory was often used to season cakes and other pastries.

Composition of savory

Along with the excellent culinary qualities of savory as a spice, it also has proven healing properties. Savory stimulates the activity of the stomach and intestines, so it is extremely suitable spice for difficult to digest foods, such as legumes - beans, lentils, peas, etc. The savory contains up to 0.5-2% essential oil with the main ingredients carvacrol (up to 40%) and p-cymol (up to 30%) or thymol. The savory also contains dipentene and other terpenes. The main beneficial effects that savory has on the human body are due to its antispasmodic, hypotensive, antiseptic, diaphoretic and mild diuretic effects.

Storage of savory

Both fresh and dried forms of savory are available on the market. Fresh leaves and stems are used for cooking during the season. However, to prepare dry savory, the upper parts of the stems should be collected immediately before or during flowering. Usually the cut shoots and leaves are placed on boards or a sheet of paper and allowed to dry at room temperature.

The dried leaves should then be removed from the stems, placed in a tightly closed glass container and stored in a cool, dark and dry place where they will be stored well for many months.

Culinary use of savory

Both fresh and dried savory can be used for culinary purposes. If you have fresh spice, use it boldly, because its aroma is unsurpassed.

The savory perfectly stimulates the activity of the stomach, which is why it is very suitable for indigestible foods such as heavy places, legumes (beans, lentils, peas). It is used to flavor soups, fillings, minced meat dishes, lean dishes.

It is a tasty addition to pâtés and is also used to flavor some cheeses. We can not miss the fact that it is an important part of the traditional colorful salt.

Combines very well with other aromatic spices - garlic, bay leaf, parsley, rosemary, fenugreek and celery. It is important to boil the savory together with the dish so that it can release its aroma.

Benefits of savory

The savory can be used as a remedy for high blood pressure, palpitations, headache, dizziness, as a diaphoretic and diuretic. In colds and coughs, savory is also very useful. In Bulgarian folk medicine, savory is used for ailments such as vomiting, catarrh of the lining of the stomach and intestines, summer diarrhea. Savory is also a remedy against worms.

An easy recipe that you can make from savory: finely chop two tablespoons of the spice. Then they should be flooded with 500 milliliters of boiling water. The decoction prepared in this way is left to soak for 1 hour, after which 1 glass of wine is drunk before meals 3 times a day.

Homemade colored salt

Savory is the main spice of our favorite colored salt. So in conclusion, here is her recipe:

Necessary products: savory - 2 tbsp. ground dry, ground dried fenugreek - 1 tbsp, sweet and a little hot red pepper - 1 tbsp, ground pumpkin seeds - 2 tbsp, fine corn flour, dried oregano - 1 tbsp, dry thyme - 1 tsp, salt.

Method of preparation: All spices together with salt and corn flour are finely ground with a grinder. Colorful salt can be prepared without the ingredient salt, if it will be used on cheese and other saltier dishes.

Benefits of savory tea

Savory tea is among the most useful. Savory leaves are a source of chemical compounds that are known to have antioxidant, disease-preventing and health-promoting properties. In addition, the dietary fiber in this herb helps reduce LDL or bad cholesterol while increasing HDL or good cholesterol levels.

The savory contains many essential volatile oily phenols such as thymol and carvacrol, as well as compounds such as linalool, camphene, caryophyllene, terpineol, myrcene and other terpenoids.

It has been scientifically established that thymol, one of the important essential oils, has antiseptic, antifungal properties.

Also, another phenolic compound, carvacrol in the herb inhibits the growth of many strains of bacteria, including E. coli and Bacillus cereus. Therefore, carvacrol is used as a healthy food supplement and preservative because of its antibacterial properties. It also gives a pleasant sharp taste and taste of marjoram as food.

Savory tea is an excellent source of minerals and vitamins that are essential for optimal health. The leaves and tender shoots are one of the richest sources of potassium, iron, calcium, magnesium, manganese, zinc and selenium. Potassium is an important component of cellular and body fluids that helps control heart rate and blood pressure. Iron is needed for the formation of red blood cells.

Savory tea is also a rich source of very important vitamins such as B-complex vitamins, vitamin A, vitamin C, niacin, thiamine and pyridoxine.

Dry savory provides 1, 810 mg of vitamin B-6 or pyridoxine. Pyridoxine maintains levels of GABA (a calming neurotransmitter) in the brain, which has a stress-relieving function.

Vitamin-C helps the body develop resistance to infectious agents and eliminate harmful, pro-inflammatory free radicals.

Vitamin A is a fat-soluble vitamin and antioxidant that are needed to maintain healthy mucous membranes and skin and is also essential for good vision. Consumption of natural fruits rich in flavonoids such as vitamin A, carotene helps prevent lung and oral cancer.

Savory tea has been shown to boost the immune system. Savory is rich in essential vitamins and minerals that are important for ensuring good health in the body, as well as for improving the immune system. This is crucial in helping to protect your body against many common diseases and infections. In addition, the antiseptic properties of this tea offer protection against intestinal infections and parasites.

The pleasant savory tea can also be used during the cold and flu season. In addition to warming during the cold season, this tea has many benefits that can help reduce the chance of colds or flu. For those looking for relief from colds or flu, this tea can help. The soothing oils found in this herb are excellent for soothing sore throats and are also a good choice for reducing cough.

Another practical use of savory tea is to drink it to relieve indigestion such as mild pain, flatulence, diarrhea and other common digestive problems.

If you are looking for a small boost of certain vitamins and minerals in your diet, drinking savory tea regularly can help. A cup of tea contains several very good nutrients and all this can be beneficial for your health and well-being. Some of the vitamins contained in savory are vitamin A, C and B-complex. This herbal tea is also considered a good source of iron, potassium, manganese, magnesium, zinc and selenium.