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The savory (satureja) is a perennial aromatic plant of the lamiaceae family, native to the Mediterranean basin, where it grows naturally. Often confused with rosemary plant, the savory has very long and very thin leaves and very small flowers measuring only a few millimeters and displaying white or pink colors. There are about thirty varieties of savory in the world, and these can reach up to forty centimeters high. The savory has been cultivated for more than 2,000 years as an aromatic and condiment plant, but also for its strong aphrodisiac properties. It is for this last reason that savory was formally prohibited in the monks' gardens!

Savory culture

This aromatic plant must be sown in April and May, in a well-drained and very calcareous soil. Southern plant, the savory flower needs sun and appreciates particularly exposed sites. The harvest takes place between June and August, to taste the dry or fresh savory. The savory is multiplied by cuttings throughout the growing period, or by sowing seeds in March.

The savory on our plates

The leaves have been used as a condiment since Antiquity, both to spice up grills, sauces and vegetables and as a digestion aid to prevent bloating and gas. Hence its German name of "" Bohnenkraut "" or "" bean grass "". The savory is one of the herbs of Provence in the same way as thyme, rosemary and marjoram. It scents pulses, goat cheeses, vinegar, soups, sauces and salads.

Medicinal properties of savory

The savory treats colds. Its antiviral power makes it a plant of choice against all respiratory infections. It is also interesting in prevention because, in addition to its antiseptic cover, it offers good immune protection. Some phytotherapists prescribe it as an essential oil for chronic bronchitis. It also fights against fatigue and stress. Its traditional use has confirmed its effectiveness.