OVERVIEW:
Summer savory plant has bronze-green leaves and is a highly aromatic member of the mint family. It is lighter in flavor when compared to winter savory, but still has the characteristic minty-peppery flavor that is particular to the species. Its flavor resembles that of marjoram and is widely used in Hungarian, German and Romanian cuisines. Savory has excellent blending qualities with other herbs and is often used as a tableside seasoning and salt alternative. It is generally added at the final moments in cooking since prolonged cooking could compromise the benefits of its essential oils.
 
Savory is often used to flavor vegetables and, in particular, all kinds of beans because some of its active properties are digestive aids. Its flavor is a culinary companion to most spring vegetables, potatoes and cheeses, soups, stews, savory pies, eggs, stuffing and bread puddings, beef, poultry, fish and game meats. It is also excellent infused in honey or vinegar or used in tea blends.    
 
Dry savory herb has amazingly high levels of vitamins and minerals that are essential for optimum health. It has minerals like potassium, iron, and calcium plus many important vitamins such as B-complex group vitamins, vitamin A, and vitamin C. Not only is savory a source of dietary fiber, it has also been found to have antibacterial, and anti-fungal applications.
 
LATIN: 
Satureja hortensis
ORIGIN:
USA
CULTIVATION:
Organic
PARTS USED:
Dried Leaf / Cut & Sifted
CATEGORY:
Culinary and Medicinal Herb
TISANE "HERBAL" TEA BREW TIMES:
Ground tisane teas and tea bags - Steep 2 to 5 minutes
Loose leaf tisane teas - Steep 3-5 minutes
Root and seed-based tisane teas - Steep 6-8 minutes
*Steep in newly boiling water (212ºF) to best release the health benefits.
WHAT'S COOKING:
Potato Moussaka
Summer Savory & Garlic Green Beans 
Summer Savory Mushroom Pate
The Pot of Joy - Squash / Zucchini / Tomato
"Wild" Truffled Risotto