The minty herb called savory acquired its name not because it makes dishes savoury. The herb’s name, in fact, is not related to the word savoury at all, but rather derives from the Latin satureia, meaning satyr’s herb. This Latin name was bestowed on the herb because satyrs, the mythical beasts who were halfgoat and half-human, were infamous for being lecherous, and savory was a reputed aphrodisiac.
Any of 30 species of an aromatic mint.
A plant known for its distinctive taste, with two prevalent types, summer and winter, indigenous to the Mediterranean region. Both kinds possess a pleasant, tangy flavor and blend well with other herbs, although summer savory is less intense. The leaves are dark green and emit a slightly resinous fragrance, with winter savory exhibiting a more robust and appealing appearance, while summer savory tends to be more scrawny. The herbs pair well with vegetables, especially beans, but can be employed in nearly any non-sweet dish.
Embrace the world of herbal wonders, where the name “savory” encompasses two distinct plant varieties. First, we have Summer Savory, an annual herb that reaches a height of approximately 12 inches. It features pointed leaves and offers a flavor reminiscent of thyme, albeit milder and more fragrant. On the other hand, the winter variety of savory is a perennial herb that grows in a similar manner to thyme. Both of these delightful herbs can be utilized in their fresh or dried form, lending their aromatic essence to a wide range of culinary creations. Whether enhancing the flavors of salads, soups, stews, or stuffing, savory leaves an indelible mark on your gastronomic adventures.