Savory - Winter

Also known as Mountain Herb.

From the family Lamiaceae.

Savory is a native of Southern Europe and North Africa. The genus Satureja was named by the Roman scholar Pliny and is derived from the word satyr, the half-man, half-goat creature in mythology who owned the savouries. The Romans added it to sauces and to vinegars, which they used liberally as flavouring. They also introduced it to Northern Europe, where it became a valued disinfectant and strewing herb. The Ancient Egyptians used it in love potions. It was also used to relieve tired eyes, for ringing in the ears, indigestion, wasp and bee stings and for other shocks to the system.

Pick fresh leaves as required. For drying, pick before it flowers.

Use fresh or dried leaves to flavour vinegars, herb butters, bean dishes, soups, vegetables, stews, pulses and rich meats. The flavour is hot and peppery, so add sparingly.

Use flowering tops as an astringent and antiseptic in facial steams or baths for oily skin.