Savory: Effects, Uses, and Dosage

Savory (Satureja) includes about 40 different species. The Lamiaceae family originally comes from the Mediterranean region and Southern Europe. In Germany, they were introduced by monks starting in the 9th century to cultivate them in monastery gardens. The plant has also become wild and can be found sporadically here.

The hardy plant genus prefers poor soils and can therefore be found in fields and along railway embankments. It thrives in warmth and sunlight but dislikes wind. Its presence may indicate a calcareous soil.

Primarily, savory is known as a popular spice for beans and hearty dishes. It pairs well with game and potato soup. You can buy savory at the supermarket, at the weekly market, or through online retailers.

Additionally, the herb is considered a medicinal plant and holds an important place in phytotherapy. It is beneficial for digestive issues, as recognized by Hildegard of Bingen and later Pietro Andrea Matthioli in the Middle Ages. You can consume savory not only as a supportive addition to your meals but also as tea.

Savory contains many important components, including essential oils, tannins, and flavonoids. The former give it its aromatic smell and taste. All three substances are crucial for the effects of savory.

The herb reaches heights of 30 to 40 centimeters as a semi-shrub. Upright stems branch out and bear narrow, dark green leaves. Delicate Lamiaceae flowers in white, pink, or purple appear during the blooming period from August to September.

The content of essential oils is highest just before flowering.