" Blog da Horta Biológica: Savory: From Cultivation To Harvesting

Savory: From Cultivation To Harvesting

Savory is an aromatic herb with various culinary and medicinal applications. In fact, there are many species of the genus Satureja, commonly known as savory, the best known being Satureja hortensis and Satureja montana. As you know, all of our writing is based on our experiences, so in this post we will talk about the plant that we cultivate: Satureja hortensis.

Check out our infographic where we have gathered all the information about its cultivation and, at the end of the post, the educational video where we show all the stages of the plant development, from sowing to harvesting and drying the leaves.





In general, the species of Satureja are found around the Mediterranean basin, in sunny places with chalky, light, and well-drained soil. Although these plants are little known, they have many uses. They attract bees and other desired insects, while repelling unwanted bugs. Savory doesn't have known problems with pests.


The parts used are the leaves for culinary purposes and the flowers for extracting essential oil.



Uses Of Savory



Culinary Uses

The leaves can be used fresh or dried as a condiment and also to add to homemade sauces. Savory is one of the ingredients of Provence herbs (herb de Provence) and is also used for making liqueurs.



Medicinal Uses

Savory has antiseptic, stimulating and digestive properties. It can be used externally as essential oil or macerated oil and internally as tea.

  • External uses - It is used to relieve insect bites and in scalp lotions to prevent hair loss. 
  • Internal uses - To relieve digestive problems such as indigestion, diarrhea, flatulence, nausea and colic, and for breathing problems such as expectoration, pain and inflammation of the throat. 




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