2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Savory is one of the most ancient spices, known to the ancient Romans, who seasoned every dish with it. In the first century BC. the ancient Roman poet Virgil cultivated savory plantations, as he claimed that in this way the honey of the bees he possessed became much more fragrant.
The name of the plant comes from Latin and means "grass of satyrs". In antiquity, savory was considered an aphrodisiac, while in the Middle Ages it was increasingly used in dishes, especially cakes and other pastries.
In the genus savory there are about 30 species of annual and perennial herbaceous plants of the family Oral. These low plants grow in sunny places and are concentrated in the warm regions of the Northern Hemisphere. The usable part is above ground. It is harvested before, during or after flowering.
The savory can be used both fresh and dried. When you have fresh savory on hand, it is best to use it. It is very fragrant and gives an interesting flavor to any dish.
Season all kinds of meat and stew dishes with savory. It is also part of every minced meat for meatballs, kebabs, as well as dishes with minced meat, such as stuffed peppers. It is a wonderful spice for all kinds of legumes.
The savory is dried in the shade. The already dried spice has a green color, a characteristic odor and a slightly spicy taste. It is not pretentious and when cooking it corresponds well with all kinds of spices. Most often these are salt, black and red pepper, fenugreek, cardamom, turmeric and others.
Apart from being a spice, savory is also used as a powerful herb. It contains a large amount of chemical components known for their antioxidant action. Their intake has a general healing effect. It also contains dietary fiber, which increases good cholesterol.
It is interesting to note that in cooking the species Satureja hortensis or summer savory is mainly used. In medicine, the species Satureja douglasii is better known in America, as well as Satureja thymbra - in the Mediterranean and in our country. Both herbs contain high doses of carvacrol and thymol - oils such as phenols.
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