savory

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Satureja spp., Labiaceae

An aromatic plant originally from the Mediterranean region. There are two species of savory: perennial savory, or "winter savory," and annual savory, called "summer savory," which is more common. It has very strong-smelling green leaves. Pale-mauve or white flowers appear at the base of the leaves where they join the stem. These have a scent reminiscent of mint or thyme prior to flowering.

Serving Ideas

Savory leaves are used fresh or dried. Dried savory is found either in packets or ground. Add at the end of cooking. A pinch of dried savory is enough to flavor a whole dish. It is used to flavor vinegar and goat cheeses. It enhances the taste of legumes, sauces, salads, soups, stews, marinades, meats, game, stuffings, pâtés, vegetables and vinaigrettes. It is the ideal companion to chervil and tarragon.

Nutritional Information

Properties: carminative, antispasmodic, antiseptic, anthelmintic, expectorant and stimulating. Savory is often associated with legumes, as it combats flatulence.

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For more information on savory, visit Britannica.com.

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.

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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.

adj

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

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Read More Description Chemical Composition Pharmacology & Biological Activities Commercial Preparations Uses Toxicology

Summer and Winter
Source: Summer Savory Satureja hortensis L. (syn. Calamintha hortensis Hort.); Winter savory Satureja montana L. (syn. S. obovata Lag.; Calamintha montana Lam.) (Family Labiatae or Lamiaceae).

Summer savory (S. hortensis) is an annual herb with oblong-linear leaves and hairy, erect branching stems; up to about 45 cm high; native to Europe and widely escaped from cultivation elsewhere (e.g., United States). Parts used are the dried leaves and tender stems; summer savory oil is obtained by steam distillation of the whole dried herb. Major producing countries include Spain, France, and the United States.

Winter savory (S. montana) is a bristly perennial subshrub with a woody base and oblong-linear leaves; up to about 38 cm high; native to the Mediterranean region and widely cultivated. Parts used are the leaves and tender stems.

The savory used in American households is normally summer savory.

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For a list of words related to savory, see:

• Herbaceous Plants
• Preparations and Presentations - savory: (adj) piquant and not sweet
• Smells - savory: (adj) agreeable in smell, esp. fragrant
• Tastes - savory: (adj) agreeable to the taste, sometimes piquant

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See words rhyming with "savory."

This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)

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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