Description: For 2,000 years, people have used Savory as a culinary herb to flavor beans, season meat, and add a thyme-like taste to their meals. Savoury’s robust, peppery taste even inspired a second meaning—Savory also refers to flavourful food, as in “a Savory sauce.” Savory is also known as the “herb of love”: Ancient Romans believed this aromatic herb was a natural aphrodisiac and used it to make love potions. So powerful was its reputation that European monasteries forbid the growth of Savory for fear that the monks would fall under its spell. A member of the mint family, Savory is a small, green plant that is used to add flavor to food. This aromatic herb has two main varietals used in cooking: winter Savory and summer Savory. Both are native to the sunny slopes of the Mediterranean region. The pleasing aromas of Savory have made it a culinary staple throughout Europe and an ingredient of essential oils. Summer Savory has a hot, peppery flavor, while winter Savory is earthier and more subdued. Both have notes of marjoram, thyme, and mint. It was a popular herb until the spice route from Asia introduced black pepper to Europe.
Health Benefits
Savory has been used for medicinal qualities as long as it has for culinary purposes.
- Savory is thought to be a natural antiseptic.
- It is sometimes used as a remedy for a sore throat and bacterial infections.
- It provides relief from bites and stings.
- It’s also used to treat lung ailments, like asthma and respiratory tract problems.
- Savory can also help with digestive issues like gas in the stomach, a reason it is often incorporated into bean dishes.
Locations of Harvest
Time Period of Harvest
Harvest Process
Summer Savory is an annual unlike winter Savory, thus it only grows during warm months, then flowers and goes to seed. Begin picking summer Savory when it is at least 6 inches (15 cm.) tall. Continue to harvest throughout the growing season as needed. Winter Savory is a perennial and can be picked year round. Harvest in the morning after the dew has dried and the essential oils are at their peak. There’s no big mystery or difficulty when harvesting Savory herbs. Farmers cut the leaves and shoots from mature stalks only and don’t snip all the way down to the base of each stalk. They leave most of the stalk behind so the plant will continue to grow. Harvesting summer Savory herbs encourages the plant to grow but cutting the plant too severely does not.
Dehydration Process
After harvest, the Savory is then dried using a dehydrator. A dehydrator is an electrical machine that removes the moisture content of Savory. It is comprised of trays, heating elements, vents, and a fan for circulation. The dehydrator’s heating element raises the temperature inside the machine, the fan evenly circulates the heat and removes the moisture, while the trays hold the Savory which is to be dehydrated. Once the Savory has been dehydrated, it is then shredded into the necessary size requirements.