Savory
Published: Wed, 02/11/15
The International Herb Association has named Savory as herb
of the year for 2015. The two common varieties of Savory are Summer Savory, Satureia hortensia, and Winter Savory, Satureia montana.
Winter Savory is a low growing, shrubby perennial and can be
used as a low growing hedge. The plant is propagated by cuttings, layering,
division or seed.
The leaves of both plants are used in cooking. The name
suggests that it is quite a fragrant plant and historically was planted near
beehives. The leaves have a strong, slightly peppery taste resembling that of
thyme. Anciently the Romans made a sauce of vinegar and Summer Savory, very
much like the mint sauce of today. Beans and peas are greatly enhanced by this
herb with which they have a particular affinity.
Medicinally the leaves are used as a carminative to
alleviate flatulence. Additionally, it may also help with diarrhea, indigestion,
colic, upset stomach and mild sore throats. Externally the leaves can be used
to rub on a bee sting to alleviate the pain.
Savory has been used for centuries both as a culinary herb
and for its medicinal properties. Culpepper tells us that, "the juice dropped
into the eyes removes dimness of sight if it proceeds from thin humours
distilled from the brain. The juice heated with oil of roses and dropped in the
ears removes noise and singing and deafness."
It is rich in minerals and vitamins and the leaves contain many
essential oils such as carvacrol and thymol. These oils are known to have
antifungal and anti-bacterial properties. The tea made from the leaves is
considered a powerful antiseptic and can help improve the functioning of the
liver and the kidneys.
Consider planting a variety of Savory in your garden this
year. Harvest and dry the leaves for use throughout the year.
Jo Francks is a Master Herbalist graduate of The School of Natural Healing. She is also a Holistic Iridologist and Quantum Touch Practitioner.
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3 tomatoes
¼ cup fresh lemon juice
1 tsp extra virgin olive oil
1 tsp agave
½ tsp fresh chopped savory or
¼ tsp dried savory
¼ tsp salt
Pepper to taste
1 clove garlic minced
Cut each tomato into 6 wedges and place in a medium bowl. Combine lemon juice and remaining ingredients and whisk together. Pour the dressing over the tomatoes, toss gently to coat. Let stand 1 hour, stirring occasionally. Enjoy!
Recipe by Jo Francks
Printable Version: http://www.herballegacy.com/
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