Savory is a very common officinal plant in our country and finds different therapeutic uses for problems such as: slow digestion and flatulence. This aromatic herb is widely used in cooking and gastronomy to enrich and flavor our dishes.Savory domestic and wild: how to use them to derive maximum benefits for the stomach and beyond.
House savory (Satureja hortensis) is a plant belonging to the Labiatae family, its name derives from the Greek sàtyros (satyr) because of the aphrodisiac properties attributed by the ancient Greeks, the etymology is not exactly clear, it is also known as “grass of the satyr ”. Savory grows and reproduces spontaneously and therefore easy to find and find in uncultivated areas, even if it is commonly cultivated thanks to its properties and its wide use in gastronomy.
The properties of Santoreggia
As a medicinal plant, summer savory is endowed with many properties of which we can derive benefits: diuretic, antispasmodic, antiseptic of the intestine . It is mostly used in cases of dyspepsia , diarrhea and swelling caused by intestinal gas. A curiosity has it that the savory is given a stimulating capacity against impotence and frigidity.
The Satureja hortensis or savory mountain is a particular variety of savory, mainly wild and therefore defined this, it differs from the maid because it is more robust and resistant, in addition to a different variety of the pigments of its flowers.
Savory in the kitchen
Similar to thyme and marjoram for consistency and aroma, it is a herb that we can use widely in our second courses because its aroma is particularly suited to legumes, meat and mushrooms. It can also be used for vegetable-based preserves or to accompany fresh cheeses. Here we will present a totally vegetarian recipe on how to use savory.
Vegetarian recipe: Broad Beans stewed with savory
- 200 grams of fresh and small beans
- 2 spring onions
- 4 tablespoons of cold-pressed extra virgin olive oil
- 1 tablespoon of fresh summer savory
- Salt and Pepper To Taste
Put the extra virgin olive oil in a saucepan, the finely chopped spring onions, add the fresh beans and fry for about two minutes, over a low heat, turning them with a wooden spoon. Put the savory and lots of boiling water until you cover the beans, boil over high heat for about 5-10 minutes, when the beans are soft, and the liquid almost dry, the dish is ready, so season with salt and pepper , add the extra virgin olive oil.