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 Summer Savory, Satureja hortensis is the best known of the two savory species these days. It is a native of the Mediterranean and is a member of the Lamiaceae (mint) family. Summer Savory is a hardy, pubescent annual, with slender erect stems about a 30cm. It flowers in July, having small, pale lilac labiate flowers, axillary, on short pedicels, the common peduncle sometimes three-flowered. The leaves, about 1cm long, are entire, oblong-linear, acute, shortly narrowed at the base into petioles, often fascicled. The hairs on the stem are short and decurved. As a pot herb Summer savory has a distinctive taste that is somewhat reminiscent of marjoram and is often added to stuffings, pork pies and sausages as a wholesome seasoning. Fresh sprigs may also oiled with broad beans and green peas, in the same manner as mint. It is also boiled with dried peas in making pea-soup. For garnishing it has been used as a substitute for parsley and chervil. though the flavours of the two are broadly similar, summer savory is generally preferred over winter savory for use in sausage meat because it has a sweeter, more delicate, aroma. Of all cuisines it plays the most dominant role in Bulgarian cooking, providing a strong and pungent flavour to the most simple and the most extravagant of dishes. Also, instead of the more common salt and pepper, a Bulgarian table will have three condiments: salt, paprika and savory. When these are mixed it is called sharena sol (colorful salt). |
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