savory

1. Appetizing to the taste or smell: a savory stew.
2. Piquant, pungent, or salty to the taste; not sweet.
3. Morally respectable; inoffensive: a past that was scarcely savory.

A dish of pungent taste, such as anchovies on toast or pickled fruit, sometimes served in Great Britain as an hors d'oeuvre or instead of a sweet dessert.

[Middle English savure, from Old French savoure, past participle of savourer, to taste, from Late Latin sapōrāre, from Latin sapor, flavor. See savor.]

1. An annual Mediterranean aromatic herb (Satureja hortensis) of the mint family, having flowers with a pale lavender to white corolla. Also called summer savory.
2. A related Mediterranean aromatic herb (Satureja montana) having flowers in a long, white or pink corolla. Also called winter savory.
3. The leaves of either of these plants, used as seasoning.
4. Any of several plants of the genus Micromeria in the mint family.

[Middle English saverey, alteration of Old French sarree, alteration of Latin saturēia.]

A herb of the mint family in the genus Satureja. There are more than 100 species, but only S. hortensis (summer savory) and S. montana (winter savory) are grown for flavoring purposes. See also Lamiales.

Summer savory, an annual herb, is characterized by long thin wiry stems with long internodes between small leaves. Winter savory is a perennial in most climates and, unlike summer savory, will tolerate some freezing weather. It can become woody after one or two growing seasons.

Savory is indigenous to areas surrounding the Mediterranean Sea. Satureja montana occurs wild from North Africa to as far north as Russia but is little cultivated. Satureja hortensis, which is widely cultivated, is native to Europe. Both types of savory are harvested or cut two or three times a year, after which the leaves are dehydrated and separated from the stems to be used as a spice in various foods, including poultry seasoning and beans. See also Spice and flavoring.

Herb with strongly flavoured leaves used as seasoning in sauces, soups, and salad dishes. Summer savory is an annual, Satureja hortensis; winter savory is a perennial, Satureja montana. The plants are cut down at flowering time and dried for later use.

[SAY-vuh-ree] n. An herb of which there are two types, summer and winter, both closely related to the mint family. Savory has an aroma and flavor reminiscent of a cross between thyme and mint. Summer savory is slightly milder than the winter variety but both are strongly flavored and should be used with discretion. Dried savory is available year-round; fresh savory can be found in specialty produce markets. Savory adds a piquant flavor to many foods including pâtés, soups, meat, fish and bean dishes. See also herbs. savory adj. A term describing food that is not sweet but rather piquant and full-flavored.

adjective

Highly pleasing, especially to the sense of taste: ambrosial, appetizing, delectable, delicious, heavenly, luscious, scrumptious, tasteful, tasty, toothsome. Slang yummy. See good/bad, ingestion.

Definition: pleasing, delicious
Antonyms: bland, displeasing, distasteful, offensive, tasteless, unappetizing, unpleasant

For more information on savory, visit Britannica.com.

Savory
Winter Savory (Satureja montana)
Scientific classification
Kingdom: Plantae (unranked): Angiosperms (unranked): Eudicots (unranked): Asterids Order: Lamiales Family: Lamiaceae Genus: Satureja Tourn. ex Mill.
Species
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.

Contents 1 Description 2 Ecology and cultivation 3 Uses 4 Selected species 4.1 Formerly in Satureja 5 See also

Description

Satureja species are native to warm temperate regions and may be annual or perennial. They are low-growing herbs and subshrubs, reaching heights of 15-50 cm.

The leaves are 1 to 3 cm long, with flowers forming in whorls on the stem, white to pale pink-violet.

Ecology and cultivation

Satureja species are food plants for the larva of some Lepidoptera (butterflies and moths). Caterpillars of the moth Coleophora bifrondella feed exclusively on Winter Savory (S. montana).

Savory may be grown purely for ornamental purposes; members of the genus need sun and well-drained soil.

Uses

Dried Summer Savory leaves

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.

Savory plays an important part in Italian cuisine, particularly when cooking beans. It is also used to season the traditional Acadian stew known as fricot.

Yerba Buena (Spanish: "good herb"; S. douglasii) is used to make a herbal tea in the western United States.

Winter savory is reputed to help ease flatulence.

Selected species

Satureja mexicana

• 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 thymbra
• Satureja viminea – Serpentine Savory
• Satureja viminea
• Satureja vulgaris – Wild Basil

Formerly in Satureja

• Browne's Savory, Clinopodium brownei (as Satureja brownei)
• Large-flowered Calamint, Calamintha grandiflora (as Satureja grandiflora)
• Stone Mint, Cunila mariana (as Satureja origanoides)

See also

• Za'atar

Wikimedia Commons has media related to: Satureja

v • d • e Herbs and spices   Herbs Angelica · Basil · Basil, holy · Basil, Thai · Bay leaf · Boldo · Bolivian Coriander · Borage · Chervil · Chives · Cicely · Coriander leaf (cilantro) · Cress · Curry leaf · Dill · Elsholtzia ciliata · Epazote · Eryngium foetidum (long coriander) · Hemp · Hoja santa · Houttuynia cordata (giấp cá) · Hyssop · Jimbu · Lavender · Lemon balm · Lemon grass · Lemon myrtle · Lemon verbena · Limnophila aromatica (rice paddy herb) · Lovage · Marjoram · Mint · Mitsuba · Oregano · Parsley · Perilla (shiso) · Rosemary · Rue · Sage · Savory · Sorrel · Tarragon · Thyme · Vietnamese coriander (rau răm) · Woodruff   Spices Ajwain (bishop's weed) · Aleppo pepper · Allspice · Amchur (mango powder) · Anise · Aromatic ginger · Asafoetida · Camphor · Caraway · Cardamom · Charoli · Cardamom, black · Cassia · Cayenne pepper · Celery seed · Chenpi · Chili · Cinnamon · Clove · Coriander seed · Cubeb · Cumin · Cumin, black · Dill & dill seed · Fennel · Fenugreek · Fingerroot (krachai) · Galangal, greater · Galangal, lesser · Garlic · Ginger · Golpar · Grains of Paradise · Grains of Selim · Horseradish · Juniper berry · Kaempferia galanga (kencur) · Kokum · Lime, black · Liquorice · Litsea cubeba · Mace · Mahlab · Malabathrum (tejpat) · Mustard, black · Mustard, brown · Mustard, white · Nigella (kalonji) · Nutmeg · Paprika · Peppercorn (black, green & white) · Pepper, long · Radhuni · Rose · Pepper, Brazilian · Pepper, Peruvian · Pomegranate seed (anardana) · Poppy seed · Salt · Saffron · Sarsaparilla · Sassafras · Sesame · Sichuan pepper (huājiāo, sansho) · Star anise · Sumac · Tasmanian pepper · Tamarind · Tonka bean · Turmeric · Vanilla · Wasabi · Zedoary · Zereshk · Zest   Herb and spice mixtures Adjika · Advieh · Afghan spice rub · Baharat · Berbere · Bouquet garni · Buknu · Chaat masala · Chaunk · Chile powder · Chili powder · Crab boil · Curry powder · Fines herbes · Five-spice powder · Garam masala · Garlic salt · Harissa · Herbes de Provence · Jerk spice · Khmeli suneli · Lemon pepper · Masala · Mitmita · Mixed spice · Old Bay Seasoning · Panch phoron · Persillade · Pumpkin pie spice · Qâlat Daqqa · Quatre épices · Ras el hanout · Recado rojo · Sharena sol · Shichimi · Tabil · Tandoori masala · Za'atar   Lists of herbs and spices List of Australian herbs and spices · Chinese herbs · List of Indian spices · List of Pakistani spices · List of culinary herbs and spices   Related topics Marinating · Spice rub

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Dansk (Danish)
1.
n. - sar

2.
adj. - velsmagende, appetitlig, tiltrækkende, pikant
n. - krydret anretning, kanape

Nederlands (Dutch)
smakelijk, geurig, pikant, hartigheid

Français (French)
1.
n. - (Bot) sarriette

2.
adj. - appétissant, savoureux, (fig) recommandable
n. - plat salé

Deutsch (German)
1.
n. - (bot.) Kölle

2.
adj. - lecker, pikant, scharf
n. - pikantes Gericht

Ελληνική (Greek)
n. - (φυτολ.) θρούμπι
adj. - εύγευστος, αλμυρός ή πιπεράτος, (για φαγητό) αλμυρός ή πιπεράτος (όχι γλυκός)

Italiano (Italian)
salatino, saporito, mentine, piccante

Português (Portuguese)
n. - segurelha (f) (Bot.), antepasto (m)
adj. - saboroso, salgado

Русский (Russian)
чабер

Español (Spanish)
1.
n. - ajedrea

2.
adj. - sabroso, apetitoso, fragante
n. - picante

Svenska (Swedish)
n. - aptitretare, entrérätt, smårätt, kryddad efterrätt
adj. - välsmakande, aptitlig, aromatisk, välluktande, doftande

中文（简体）(Chinese (Simplified))
1. 美味可口的, 咸的, 芳香开胃的, 香辣的, 开胃菜, 助消化菜

2. 香薄荷

中文（繁體）(Chinese (Traditional))
1.
adj. - 美味可口的, 鹹的, 芳香開胃的, 香辣的
n. - 開胃菜, 助消化菜

2.
n. - 香薄荷

한국어 (Korean)
1.
n. - 세이보리 (꿀풀과의 향기가 나는 식물)

2.
adj. - 맛있는, 기분 좋은, 짭짤한
n. - 세이버리 (디저트로 내놓는 짭짤한 맛이 나는 요리), (식후의) 입가심, 향신료 식물

日本語 (Japanese)
adj. - 風味のよい, 快適な, 好ましい, 塩味の, 味のよい, 風味のある
n. - セイボリー, セイバリー

العربيه (Arabic)
‏(الاسم) طعام مقبل, فاتح للشهيه (صفه) لذيذ ألمذاق أو ألرائحه‏

עברית (Hebrew)
n. - ‮צתרה (צמח-תבלין)‬
adj. - ‮מתאבן, טוב, נעים, מלוח, חריף, פיקנטי‬
n. - ‮פרפרת מלוחה‬

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