Summer Savory - Satureja hortensis

Common Names: Summer Savory, Garden Savory, Annual Savory, Bohnenkraut, Satureja hortensis, Sommer-Bohnenkraut (German), Savory herb, Satureje, Čubrica, Czaber ogrodowy, Satorka, Satore, Saturejka, Satureje, Číbr zahradny, Čabr, Schubrik, Shubrik, Чабер садовый

Latin Name: Satureja hortensis

Origin: Asia, Europe, South America, North America

Short Introduction

Summer Savory is easy to cultivate in a garden, indoors, or even on a balcony. It thrives best in a dry, sunny, and warm location protected from strong winds. Propagation is typically from seeds or stem and tip cuttings, with division of clumps rarely done in spring or autumn. Seeds sown outdoors usually germinate within about 2 weeks. Summer Savory prefers deep, loose, sandy loam soil rich in humus. In cooler climates, brown earth and chernozem are suitable, while heavy, waterlogged, or compacted soils are unsuitable since excessive moisture can cause root rot. Fertilize in autumn, ideally using phosphorus fertilizers. Its pronounced aroma makes Summer Savory a great companion plant for brassicas, as its scent naturally repels aphids.

The leaves can be harvested by gently trimming. Harvest the entire plant from July by cutting it 5–10 cm above the ground; a second (higher) harvest can be done in September. Use fresh Summer Savory as soon as possible—refrigeration preserves its properties. Dry the herb in a shaded, well-ventilated place at temperatures up to 35°C, and do not turn it during drying. Proper drying intensifies its flavor.

Detailed Description

A versatile herb—relieves digestive distress, keeps moths away from closets, and enhances both bland food and your love life!

Botanical Information

Summer Savory (Satureja hortensis) is an annual herb that grows up to around 30 cm tall, sometimes with a subtle purple tint. Its sturdy, soon-woody and branching stem is generally smooth and purplish. The small, dark green, lance-shaped leaves are long, narrow, and have inconspicuous stalks toward the tip. Tiny spike-like flowers are typically purple but may rarely be white. The plant absorbs nutrients with its extensive fibrous root system.

Origin and Distribution

The Satureja genus comprises about 30 species. Most are found in subtropical and temperate zones around the world. Summer Savory is native to the Mediterranean, southeastern Europe, and warm regions of southwest Asia. Since early medieval times, it has spread to France, Germany, Russia, Bulgaria, and Iran. Major cultivators today include Bulgaria, Germany, France, Russia, and the United States. In Poland, Czechia, and Slovakia, it is grown mainly on a small scale.

Usage / Dosage

Summer Savory has been a cherished culinary herb since antiquity and has found its way into a variety of dishes. In ancient Greece, it was dedicated to Dionysus, god of wine and revelry, for its reputed effects on sexual vitality, while the Romans called it 'satyr's herb.' Due to its aphrodisiac reputation, it was once banned from monastery gardens. In the 9th century, people reportedly carried it in pouches around their neck to uplift their spirits.

The Romans steeped Summer Savory in vinegar and used it to flavor sauces. Before pepper became widely available, savory played its role as a kitchen staple. Today it's a key ingredient in numerous spice mixes such as Herbes de Provence. In Bulgaria, it gives its name to the blend known as chubritsa and is essential in 'bouquet garni' in some regions. Its aromatic, peppery flavor serves as an excellent substitute for pepper, especially for those who avoid pepper for health reasons.

The bold aroma of Summer Savory means a little goes a long way. Its essential oils stimulate gastric acid secretion, increase appetite, and relieve flatulence, making it ideal for hearty dishes. It lends its peppery flavor to rich meats, stuffings, game, and soups. Summer Savory is also used in herb butters, and is a perfect addition to French and Italian salads. It reduces the gas-producing effects of legume dishes, breads, mushrooms, fish, and egg dishes. It is also excellent in pickles, mushrooms, and sauerkraut.

Today, we can efficiently extract its essential oil for use in the pharmaceutical and cosmetic industries, yet Summer Savory remains just as vibrant in traditional healing and cooking as it ever was. It's involved in liqueur and vermouth making, aromatherapy, and balneotherapy. Its essence lends specific qualities to cosmetics and perfumes because of its distinctive taste and aroma.

Czech technical standard ČSN ISO 7928-2 specifies the requirements for Summer Savory as a commodity, such as for Herbes de Provence blends, including standards for aroma, flavor, insect and mold contamination, additives, and chemical composition for stems, leaves, and broken leaf pieces.

Medicinally, Summer Savory has long been valued. Traditionally, it was boiled in wine and given to elderly people to strengthen their health. The whole aerial part is used fresh throughout the growing season for teas and decoctions. It stimulates appetite and digestion as a stomachic. It has therapeutic effects on flatulence and bloating, relieves nausea, and serves as an antidiarrheal and spasmolytic for cramps and diarrhea.

Its essential oil acts as an antitussive for persistent cough and as an expectorant to thin and clear mucus as well as to disinfect the respiratory tract. For sore throats, compresses or gargles from Summer Savory decoction are used, and its gamma-terpinen content imparts antioxidant activity.

Various gastritides are aided by Summer Savory’s antiseptic, antifungal, antibacterial, and anti-inflammatory properties. In vitro studies have confirmed its bactericidal and insecticidal effects. The flowering stems, fresh or dried, may be hung in closets to repel moths and other insects.

Topically, Summer Savory aids wound healing, reduces swelling from wasp stings, and supports healing in cases of shingles. Its disinfectant and astringent properties are useful for cleansing oily skin. Its main bioactive, carvacrol, is used as a food additive and even medically as an analgesic for pain relief.

Reputed to stimulate desire, Summer Savory is considered an aphrodisiac and has been used for impotence and frigidity. It is mildly diuretic and helps reduce feelings of thirst in diabetics.

Precautions

Most sources claim that Summer Savory has a calming effect, suppresses tachycardia, lowers blood pressure, and is helpful for hypertensive individuals—including in aromatherapy. However, some sources suggest that it might slightly increase blood pressure; so if you have blood pressure concerns, consult your healthcare provider before use.

Active Compounds

This plant contains a range of biologically active terpenoids, phenols, and polyphenols. The most potent active substances are aromatic hydrocarbon-rich essential oils. The essential oil is made up of over 30% carvacrol and 20% gamma-terpinen, with the rest including cymene, alpha-terpinen, and myrcene. In addition to essential oil compounds, Summer Savory contains many polyphenols (including tannins and flavonoids), resins, minerals, and bitters.

Traditional Dosage

There is no authoritative therapeutic dosage in the literature, so moderation is recommended. Folk recipes include a 'love elixir' made by blending 5 handfuls of Summer Savory, a handful of mint, walnut leaves, basil, celandine root, and St. John’s wort, steeped in red wine for 14 days and consumed daily in small amounts.

For general strengthening: place a teaspoon of dried Summer Savory in a cup of cold water, bring to a boil, then remove from heat and steep for 10 minutes. Strain and consume 2–3 cups a day before meals. For a simple tea: pour boiling water over a teaspoon of Summer Savory, steep briefly, then strain. Drink for digestive discomfort or gargle the cooled infusion for sore throats and mouth ulcers. Minor skin wounds, fungal infections, and shingles may be treated externally by applying a clean cloth soaked in the cooled infusion. For aromatic vinegar or oil: gently warm 1 liter of quality vinegar, pour it into a glass bottle over sprigs of savory, and steep for 2 weeks. For decoration, fresh sprigs can be added, along with garlic, mint, dill, or other aromatic herbs.

Traditional Culinary Uses

Pleskavica is a traditional dish of Serbia, Montenegro, Slovenia, Bosnia and Herzegovina, Romania, Bulgaria, North Macedonia, and Croatia, consisting of a mixture of at least two minced meats, onion, chili pepper, salt, and Summer Savory—fried and served with onion in traditional lepinja bread. Some versions include cheese and smoked pork.

Balkan Kapama is a casserole mix of pork, sausages, onions, peppers, tomatoes, Balkan cheese, garlic, and Summer Savory. Meat is browned and then layered in a ceramic pot starting with onion, slow-roasted in the oven. Eggs are cracked on top at the end, briefly baked, and served with bread.

Bouillabaisse is a classic French fish soup whose name comes from 'bouillir' (to boil) and 'baisse' (leftovers). Fish of all sizes is simmered with leeks, onions, garlic, tomatoes, and herbs—including bay leaf, fennel, parsley, and Summer Savory.