Savory

Satureja spp.

herb

A small herb with very fine, bronze-green leaves and lilac tubular flowers; it has a natural affinity with beans, and flavours poultry stuffings in Atlantic Canada. Its scent comes from thymol and carvacrol.

Origin

Mediterranean

Season (United States)

June to October · grows in your region

Preparation

Its small leaves are stripped, fresh or dried; a sprig is cooked with beans or lentils, then removed, or the leaves are chopped into a stuffing.

Molecules

Rosmarinic acid

Did you know?

On a Bulgarian table you won't find salt and pepper, but three condiments: salt, red pepper and savory.