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|Winter savory, Satureja montana|
Tourn. ex Mill.
About 30, see text
Satureja is a genus of aromatic plants of the family Lamiaceae, related to rosemary and thyme. There are about 30 species called savories, of which summer savory and winter savory are the most important in cultivation.
Ecology and cultivation
Savory may be grown purely for ornamental purposes; members of the genus need sun and well-drained soil.
Both summer savory and winter savory are used to flavor food. The former is preferred by cooks but as an annual is only available in summer; winter savory is an evergreen perennial.
It is widely evaporated with black tea leaves in Azerbaijan. Savory plays an important part in Bulgarian and Italian cuisine, particularly when cooking beans. It is also used to season the traditional Acadian stew known as fricot. Savory is also a key ingredient in sarmale, a stuffed cabbage dish in traditional Romanian cuisine. The modern spice mixture Herbes de Provence has savory as one of the principal ingredients.
- Satureja acinos
- Satureja alpina
- Satureja coerulea
- Satureja cuneifolia
- Satureja douglasii – yerba buena (syn. S. chamissonis)
- Satureja gillesii
- Satureja hortensis – summer savory
- Satureja mexicana
- Satureja montana – winter savory
- Satureja multiflora – Chilean shrub mint
- Satureja palmeri (believed extinct; rediscovered 2001)
- Satureja rumelica
- Satureja spicigera
- Satureja subspicata
- Satureja thymbra
- Satureja viminea – serpentine savory
- Satureja viminea
- Satureja vulgaris – wild basil
Formerly in Satureja
- Browne's savory, Clinopodium brownei (as Satureja brownei)
- San Miguel Savory, Clinopodium chandleri (as Satureja chandleri)
- Large-flowered calamint, Calamintha grandiflora (as Satureja grandiflora)
- Stone mint, Cunila mariana (as Satureja origanoides)
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- F. E. J. Valpy, An Etymological Dictionary of the Latin Language, 1828, p. 542.
- Arthur O. Tucker, Thomas DeBaggio, The encyclopedia of herbs: a comprehensive reference to herb