Savory has been used both culinarily and medicinally since antiquity. It is mentioned by Theophrastus and Dioscoredes, as well as by the Romans Virgil and Pliny. Its Greek name, "Throumbi," comes from the ancient city of Thymvra, which was located near Troy. According to Pliny, satyrs were often found in savory fields, which is why the Romans believed it had aphrodisiac properties. This is also the origin of its Latin name: Satureja.

​

Cook

Savory has an intense flavor reminiscent of oregano and thyme. It is used to season dishes based on meat, poultry, fish, game, sausages, salads, marinades, sauces, vegetables, legumes, and eggs, but its properties also make it ideal for foods that are difficult to digest. It can also be used with vinegar, raisins, and olives.
It has a mild flavor that does not overpower the original taste of the dishes for which it is used and is particularly well suited for mixtures with other herbs, harmonizing very well with thyme.

 

Traditional characteristics

Savory is traditionally used as a tea to treat digestive problems, diarrhea, colic, flatulence, intestinal cramps, and loss of appetite. It also promotes sweating, relieves dizziness, strengthens the respiratory system, and soothes coughs, thus helping with bronchitis. Gargling with the tea can heal wounds in the larynx and mouth, thus relieving sore throats. Adding it to bathwater after brewing has a relaxing effect. The tea should be avoided during pregnancy.