The most common used species are: Satureia montana (winter savory or mountain savory) and Satureia hortensis (summer savory). The first one is perennial the second one is annual and has more culinary use as it is softer.
It requires mild and dry weather and good exposure to the sun. It grows up to 2.000 m. It’s not very demanding about soil but prefers light, sandy and calcareous rather than arid. The best soil for it is loose, fertile and deep ones. Native of Europe and North Africa.
> Satureia hortensis L. (summer savory, garden savory): It is a herbaceous annual plant whose height varies between 20 to 40 cm. Leaves are opposite, ovate, soft of a pale gray, generally glabrous and are connected to the stem by rootstock. Their size varies depending on how close they are to the center, as those on the sides are much smaller. The flowers are small, between 2 and 6 mm, grouped, located in the foliate axile, white and pinkish, grow close to the uppermost leaves. It’s agreeable scented and might recall the scent of mint. Fruit is formed by four ovate achenia.
It requires a mild weather and good exposure to the sun. It’s not very demanding about soil but prefers light, sandy and calcareous rather than arid. The best soil for it is loose, fertile and deep ones. Native of Middle Europe.
The flowering plant and leaves.
Internal use:
External use:
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