Summer savory
Summer savory
Summer savory (Satureja hortensis) is an annual herb in the family Lamiaceae, native to the Mediterranean region. The plant is used in cooking and has medicinal properties.
Pronunciation
- IPA: /ˈsʌmər ˈsævəri/
Etymology
The term "savory" comes from the Old English sætherie, which is derived from Latin satureia. The "summer" part of the name refers to the plant's growth season.
Description
Summer savory is a bushy annual plant that grows up to 45 cm (18 in) in height. It has slender, bronze-green leaves and small, lilac tubular flowers which bloom in the northern hemisphere from July to September.
Culinary uses
Summer savory is used as a culinary herb due to its peppery flavor, which is less bitter than its relative, winter savory. It is a common ingredient in Bulgarian cuisine, where it is known as chubritsa, and is essential for the traditional dish kyopolou.
Medicinal uses
Traditionally, summer savory has been used in herbal medicine to treat a variety of ailments, including colic, diarrhea, and nausea. It is also used as an antiseptic and for bee stings.
Related terms
- Winter savory (Satureja montana): A perennial herb that is more bitter and pungent than summer savory.
- Thyme (Thymus vulgaris): A relative of summer savory with similar culinary and medicinal uses.
- Oregano (Origanum vulgare): Another relative in the Lamiaceae family, used in Mediterranean cooking.
External links
- Medical encyclopedia article on Summer savory
- Wikipedia's article - Summer savory
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