Savory (Satureja Montana or Satureja Hortensis)

Other Names: Summer savory, winter savory

Medicinal Uses: Digestive tract tonic, Antiseptic, Diarrhea, Sore throat, Digestive aid
 
Savory: (herb) Small, brownish-green (when dried) leaves of summer savory – a member of the mint family.
 
It is an herb so bold and peppery in its flavor that since the time of the Saxons it has come to denote not only the herb itself, but also a whole segment of cooking. It is synonymous with tasty and flavorful foods. Available as fresh leaves, dried and crushed or ground.  Piquant blend of mint and thyme.  Because the leaves are so tender they can be added fresh to salads or used as a toothsome garnish. One efficient way to preserve that fresh, summery flavor is to bottle the herb in vinegar at the height of the season. The ancient Romans were reported to have used savory vinegar as one of their main condiments as well as using savory liberally in their sauces. Savory also dries well. Once dried and chopped, it is an integral part of many herb mixtures, such as Herbs de Provence. This blend of Mediterranean herbs brings out the best in stews, vegetable dishes, pizza toppings, and shines as a seasoning for roasting meats and fish. Also use for beans, lentils, lamb and poultry.
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