Properties of savory

Properties of savory

Aromatic and tasty savory plant is one of the most popular plants that is widely used in European and Eastern American cuisine. Botanically, this annual plant belongs to the mint family and is scientifically known as Satureja hortensis.

This plant is very resistant to different climatic conditions and needs sunlight to grow. The height of this plant is approximately 40 to 60 cm. This plant has soft, dark green leaves that produce small purple flowers. Winter safflower has the same growth characteristics as summer safflower, however, this plant has hard woody stems. There are usually several wild species of savory. A plant called Satureja douglasii is one of these species that is used as an herbal tea in Alaska and California. Satureja thymbra is another wild species found in the Middle East and the Mediterranean and is used to make vegetable oil.

Health benefits of savory:

  • Savory leaves and their branches have high quality chemical compounds that have antioxidant properties. These compounds also prevent disease and increase the overall health of the body. In addition, the fiber in this plant helps reduce LDL or bad cholesterol in the blood, while increasing good cholesterol or HDL.
  • Savory leaves contain essential fatty phenols such as thymol and carvacrol. It also contains compounds such as linalool, camphene, caryophyllene and other terpenoids.
  • Thymol is one of the most important essential oils that has been scientifically proven to have antifungal and antiseptic properties.
  • In addition to the above, other phenolic compounds such as carvacrol in savory prevent the growth of various bacteria such as coli and Bacillus cereus. Carvacrol, therefore, is used as a healthy food additive for its antibacterial properties. It also gives savory a unique and spicy taste.
  • Savory is an excellent source of minerals and vitamins that are beneficial and effective for the overall health of the body. Its leaves and branches are a very rich source of potassium , iron , calcium , magnesium, manganese, zinc and selenium. Potassium is one of the most important cellular components and helps control heart rate and blood pressure. Manganese also acts as a cofactor for antioxidant enzymes by the body. Iron is essential for making red blood cells.
  • It is also a rich source of important vitamins such as B-complex, vitamin A, vitamin C, niacin, thiamine and pyridoxine.
  • Dried savory provides 1.810 mg of vitamin B6. Pyridoxine also keeps the level of GABA (neurotransmitter reliever) in the brain high and thus reduces stress.
  • Vitamin C helps the body fight infectious agents and reduces the level of free and harmful radicals in the body.
  • Vitamin A is a fat-soluble vitamin and antioxidant that is essential for maintaining healthy mucous membranes and healthy skin, as well as for vision. Consumption of substances rich in vitamin A is very important to protect the lungs and prevent airway cancer.

Dried savory contains excellent levels of vitamins and minerals. Just 100 grams of dried savory can have the following nutritional value :

  • 120% fiber
  • 25% niacin
  • 130% of vitamin B6
  • 83% of vitamin C.
  • 177% of vitamin A.
  • 474% iron
  • 210% calcium
  • 94% magnesium
  • 26% manganese
  • Cholesterol free

Selection and storage:

Both fresh and dried forms of savory can be found in stores. Fresh leaves and twigs are used for cooking during different seasons of the year. You can spread the savory leaves and twigs on a clean surface to dry at room temperature. Dried leaves should be separated from the stem and then stored in a clean, airless glass in cool, dark, dry air.

Therapeutic applications:

  • Savory plant contains essential oils that have antibacterial and antifungal properties.
  • Like thyme , savory is used to gargle. This relieves sore throat and reduces the symptoms of bronchitis.
  • The constituents of this plant, especially the flower branch, have antiseptic, anti-flatulence, expectorant and anti-rheumatic properties (relieves joint pain).

Culinary uses:

Savory leaves, dried or fresh, can be used in cooking . Its different parts have a very good and unique taste. This plant can be combined with other plants. To keep the taste and smell of savory intact, you can add it to your food in the final stages of cooking. Prolonged cooking time may cause essential oils to evaporate.

  • Fresh savory leaves are used as a seasoning in salads and dishes.
  • Savory plant extract is known as a healthy drink.
  • This plant is used to prepare seasonal soups and sauces.
  • In addition, savory can be used to flavor meat, poultry and fish.