Savory is one of the important species of the nightshade family. It is therefore related to many fragrant herbs used as a spice. It is an annual to biennial plant up to 60 cm high. The stem is quite stiff and bears almost sessile linear leaves. The edges of the leaves are entire, pointed and bright green. The flowers of savory can be white, pink or purple, and red dots may appear at the mouth. The flowers are lip-shaped, similar to other members of the nightshade family, and form trapezoids.

In addition to garden savory, mountain savory can also be used in the kitchen. Its leaves are slightly larger, it is a perennial herb, sometimes woody and forms semi-shrubs about half a meter high. Since it comes from the Italian and French Alps, unlike the Mediterranean garden savory, it thrives very well in our country and can be grown in gardens without any problems.

The taste and aroma of savory is remotely reminiscent of thyme and its aroma can replace pepper in some dishes, as was the case before real pepper was imported from India.

The aroma of savory is very pronounced, so it needs to be dosed with sensitivity, too much can rather harm the dish. It is especially suitable for game, cream and vegetable soups, herb butter and vegetable salads. It is also often added to fish dishes and stuffing or bread. It is very suitable for legume dishes because it relieves their bloating.

Savory is part of Provencal spices in addition to rosemary, basil, thyme and several other ingredients. In some areas, it is also added to ‘bouquet garni’, which is a bunch of spices that is put in soups and sauces.

But not only garden savory can be used in the kitchen. Mountain savory is also a great spice, although its aroma is a bit weaker, so you need to use a few more leaves. Its leaves are a little stiffer, but they soften when cooked. It is therefore more suitable for cooked than cold dishes.

The aroma of savory is preserved very well by drying, but it can also be used to prepare vinegar infusion.

Savory has been used as a spice since ancient times. The Romans infused it in vinegar and flavored it in sauces. In Central Europe, savory was initially used mainly as a medicinal plant, brewed with wine and was recommended for the elderly to strengthen health. In addition to supporting digestion, relieving bloating and antiseptic effects, it also has a beneficial effect on sexual freshness. It is used to get rid of frigidity in women and impotence in men. It also helps with diarrhea and has diuretic effects.

Flowering stems (dried and fresh) can be used to repel moths, but also other insects.