In this section of the online store for seeds and goods for home and garden Semenata BG, you will find a rich variety of selected seed varieties of one of the oldest spices in the world - savory. The characteristic spice with a slightly fiery taste and strong aroma is an annual bushy plant, part of the family of the Urnaceae species. Known as one of the most preferred culinary gadgets, savory ranks alongside salt, red pepper, fenugreek and thyme to make the indispensable mix known as patterned salt. In addition to being an excellent flavor enhancer, savory is also equipped with exceptional beneficial properties that stimulate the proper functioning of the body and turn it into a great medicinal herb. The most famous type of savory that is grown in our latitudes is Garden savory.
Savory is native to the Mediterranean and the Middle East. Its history can be traced back to Antiquity. The ancient Greeks knew it under the name "Satureja", which literally translates as "grass of satyrs". According to this name, savory was the food of mythical creatures called satyrs, who were half-goat, half-man.
In Ancient Rome, they were great admirers of the peppery taste of the aromatic spice and did not fail to add it to their traditional dishes. Of course, the application of savory in Antiquity was not limited to cooking. The ancient Romans and Greeks considered the spice to be an extremely effective and strong natural aphrodisiac.
Savory is a low, strongly branched plant. Its stems reach a height of 25 to 40 cm and are covered with hairs. The petals are opposite and have short petioles. The specific characteristic of the aromatic herb is that the flowers grow from the stem and are placed successively on it. It blooms in the summer months in small, soft pink, white and purple flowers.
The favorite spice is affordable and easy to grow, both in the garden of the yard, and with its low growth it is suitable for the pot on the balcony. It is successfully propagated by direct sowing of seeds, having to wait for the moment after the spring frosts and the greater colds have passed, this period is the end of the month of March and the beginning of the month of April. The seeds are scattered in the desired place in the garden or in the pot and covered with a thin layer of soil. Savory has no special demands on the soil, but to stimulate growth, you can fertilize the substrate with fertilizer designed for nutrition. Watering is extremely important, especially at the beginning of growth. The seeds germinate in a period of 2 weeks. Savory likes sunny and warm places. It is recommended that immediately before the beginning of flowering, the stems of the plant are trimmed to the base.
The cut stems, leaves and flowers are dried and can be placed on paper in a well-ventilated place away from direct sunlight. The leaves are removed from the stems and stored in a cool, dark place. The green color is the main sign that the savory has dried well. It is the dried parts of the savory that are used for seasoning.
In cooking, savory is used to improve the taste of many dishes, such as soups, meats, minced meat, lean feasts and others. In the Middle Ages, it was added most often to sweet desserts, such as cakes. The aromatic spice combines perfectly with other culinary gadgets, such as rosemary, fenugreek, parsley, garlic and others. Savory is one of the main spices without which the taste of the popular patterned salt would not be the same.
Savory consumption has an extremely beneficial effect on digestion. It contains beneficial dietary fiber, which is believed to increase levels of good cholesterol. The aromatic savory contains the antioxidants thymol and carvacrol, as well as important vitamins and minerals.
The main producers of the spicy herb are the Balkan countries and France. In Serbian and Croatian, the spice is known under the names chubal, chubrich, chupar, and in our country, besides the spice, it is also known under the name chubrika.
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Savory, scientifically known as Satureja, is a genus of aromatic plants in the Lamiaceae family. There are two main types of savory commonly used in cooking: Summer savory (Satureja hortensis) and Winter savory (Satureja montana). Both types are known for their strong and aromatic flavors, and they have been used in culinary and medicinal applications for centuries.
Here are some key points about savory:
Summer Savory (Satureja hortensis):
Appearance: Summer savory is an annual herb with slender stems and small, lance-shaped leaves. It grows to a height of about 1 to 2 feet (30 to 60 centimeters).
Flavor and Aroma: Summer savory has a peppery, slightly bitter taste with a hint of mint and thyme. Its flavor is milder than that of winter savory.
Culinary Uses: Summer savory is a popular herb in Mediterranean cuisine. It is used to flavor a variety of dishes, including soups, stews, sauces, stuffing, beans, and grilled meats. It pairs well with other herbs like thyme, rosemary, and oregano.
Winter Savory (Satureja montana):
Appearance: Winter savory is a perennial herb with woody stems and small, dark green leaves. It can reach a height of about 1 to 2 feet (30 to 60 centimeters).
Flavor and Aroma: Winter savory has a more intense and slightly bitter flavor compared to summer savory. Its taste is often described as a blend of thyme and pepper.
Culinary Uses: Winter savory is used similarly to summer savory, but its stronger flavor makes it suitable for heartier dishes and those that require longer cooking times.
Both summer and winter savory are used as flavoring agents in a wide range of dishes, including meats, poultry, fish, vegetables, and legumes.
The herbs can be used fresh or dried. Drying the leaves helps preserve their flavor for later use.
In addition to its culinary uses, savory has a history of medicinal applications. It has been used in traditional medicine for its digestive and aromatic properties. However, its medicinal use is less common in modern times.
Savory plants are relatively easy to grow in well-drained soil and full sun. They prefer a warm and dry climate.
Summer savory is typically grown as an annual plant, while winter savory is a perennial that can survive mild winters.
There are other species of savory, including Creeping Savory (Satureja spicigera) and Creeping Winter Savory (Satureja repanda), which have similar flavor profiles but are less commonly used in cooking.
Savory is a versatile and flavorful herb that adds a delightful taste to a variety of dishes. Whether you choose summer savory or winter savory, incorporating this aromatic herb into your culinary repertoire can elevate your meals with its distinct taste and aroma.
Savory seeds refer to the small, dry, and mature seeds of the savory plant, either Summer Savory (Satureja hortensis) or Winter Savory (Satureja montana). These seeds are collected from the plants once the flowers have matured and dried, and the seeds have developed.
Here are some key points about savory seeds:
Seed Collection: Savory plants produce small, tubular flowers that are attractive to pollinators like bees. As the flowers wither and dry out, they form seed pods that contain the mature seeds. The seed pods eventually split open, dispersing the seeds, which can be collected for culinary use or saved for planting in the future.
Culinary Uses: Savory seeds have a similar flavor to the leaves of the respective savory plants. They have a peppery, slightly bitter taste with hints of mint and thyme. The seeds are used to add a distinctive flavor to a variety of dishes, including soups, stews, sauces, stuffing, beans, and grilled meats. They can be used whole or ground.
Planting Savory Seeds: If you wish to grow savory in your garden, you can start by planting the seeds. Savory plants are relatively easy to grow and can be grown as annuals (Summer Savory) or perennials (Winter Savory) depending on the variety. Sow the seeds in well-draining soil, keep them moist until germination, and ensure they receive sufficient sunlight.
Drying Seeds: If you want to harvest savory seeds for future culinary use, allow the seed pods to fully dry on the plant. Once dry, collect the seeds and store them in a cool, dry place in an airtight container. Properly dried savory seeds can retain their flavor for an extended period.
Availability: Savory seeds are available for purchase from garden centers, seed catalogs, and online seed suppliers. They can be acquired as a culinary spice or for gardening purposes.
Medicinal Uses: Historically, savory has been used in traditional medicine for its digestive and aromatic properties. However, the seeds are primarily used in cooking, while the medicinal use of savory is less common in modern times.
When using savory seeds for culinary purposes, you can add them to your dishes directly or grind them into a fine powder for more even distribution of flavor. They pair well with various herbs and spices, making them a versatile and flavorful addition to your culinary creations.
Planting savory seeds is a relatively simple process, whether you're growing Summer Savory (Satureja hortensis) or Winter Savory (Satureja montana). Here's a step-by-step guide to planting savory seeds:
Timing: The best time to plant savory seeds is in the spring, after the last frost date in your area. Savory prefers warm temperatures and well-draining soil.
Choose a Location: Select a sunny spot in your garden or a container with good exposure to sunlight. Savory thrives in full sun, so try to find a location that receives at least 6-8 hours of sunlight per day.
Soil Preparation: Prepare the soil by loosening it to a depth of about 6-8 inches (15-20 cm). Remove any weeds and incorporate organic matter, like compost, to improve soil fertility and drainage. Savory prefers slightly alkaline to neutral soil (pH 6.7 to 7.3).
Sow the Seeds:
Lightly moisten the soil before sowing the seeds to ensure good contact between the seeds and the soil.
Sprinkle the savory seeds evenly on the soil surface, keeping them about 1/4 inch (6 mm) apart. You can sow multiple seeds in rows or in a pattern, depending on your preference.
Cover and Water: Once the seeds are sown, lightly cover them with a thin layer of soil, about 1/8 inch (3 mm) deep. Gently water the soil to keep it moist but not waterlogged. You can use a fine spray or a watering can with a rose nozzle to avoid displacing the seeds.
Germination: Savory seeds typically germinate within 7-14 days, depending on the temperature and growing conditions. Keep the soil consistently moist during this period.
Thinning: If you have sown multiple seeds in one spot, thin out the seedlings once they have developed their first true leaves. Space the seedlings about 6-8 inches (15-20 cm) apart to give them enough room to grow.
Care and Maintenance:
Watering: Water the savory plants regularly to keep the soil evenly moist. Avoid overwatering, as savory prefers well-draining soil.
Mulching: Applying a layer of organic mulch around the plants can help retain soil moisture and suppress weed growth.
Fertilization: Savory generally does not require much fertilization. If you notice slow growth or yellowing leaves, you can apply a balanced, water-soluble fertilizer sparingly.
Harvesting: You can start harvesting savory leaves once the plants have grown sufficiently. For the best flavor, harvest the leaves in the morning when the aromatic oils are most concentrated. You can also harvest the seeds for culinary use by allowing the seed pods to dry on the plant, then collecting the seeds.
By following these steps, you should be able to successfully grow savory from seeds and enjoy its aromatic flavor in your culinary creations.
Savory is a versatile herb that adds a delightful and aromatic flavor to a wide range of dishes. Both Summer Savory (Satureja hortensis) and Winter Savory (Satureja montana) can be used in cooking, though Summer Savory is more commonly found in culinary applications. Here are some popular ways to use savory in your dishes:
Herb Seasoning: Fresh or dried savory leaves can be used as an herb seasoning in various dishes. It pairs well with meats, poultry, fish, vegetables, legumes, and grains. You can use it alone or in combination with other herbs like thyme, rosemary, oregano, and sage.
Soups and Stews: Add savory leaves to soups, stews, and broths to enhance their flavor. It works well in vegetable soups, bean stews, and meat-based dishes.
Stuffing: Savory is a classic ingredient in poultry stuffing, providing a fragrant and savory element to the mix.
Roasted Meats: Use savory as part of a rub or seasoning for roasted meats, such as chicken, pork, lamb, or beef. It imparts a delicious herbal taste to the meat.
Sauces and Gravies: Incorporate savory into sauces and gravies for pasta, meats, or vegetables. It can elevate the taste and aroma of the sauce.
Beans and Legumes: Savory is a wonderful addition to dishes containing beans, lentils, chickpeas, or other legumes. It complements their earthy flavors.
Herb Butters: Mix chopped savory leaves into softened butter to create savory herb butter. This can be used to flavor vegetables, grilled meats, or spread on bread.
Herbal Teas: Savory leaves can be used to make herbal teas, providing a warm and aromatic beverage with a mild, peppery flavor.
Marinades: Incorporate savory leaves into marinades for meats or vegetables. The herb's flavor will infuse into the food during marinating.
Infused Oils and Vinegars: Create flavored oils and vinegars by infusing them with savory leaves. These can be used as dressings, dips, or for drizzling over dishes.
Remember that Summer Savory has a milder flavor compared to Winter Savory, which is more intense. As such, you may choose one over the other depending on the dish you're preparing and your personal taste preferences.
Whether you use fresh or dried savory leaves, the herb is a valuable addition to your culinary arsenal, bringing a delightful and aromatic touch to a variety of dishes.