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Summer Savory Satureja Hortensis Herb Seeds
Packet of 150+seeds of this awesome and underappreciated culinary herb!
Grows really easily, and not just in summer, despite the name. We generally use a tub or polystyrene box and that is enough for a continuous supply all year round since we sprinkle a few seeds on the soil in the gaps every couple weeks.
Fantastic with sausages and meat dishes, but equally good with lentils beans and rice.
It grows about half a meter high if you let it, but we keep it trimmed and bushy at about 20cm high. Not really on purpose or for any particular reason, I just eat so much it always ends up like that!
It baffles me that oregano, sage, rosemary, thyme, even basil are so popular and available in every supermarket, but you never see summer savory?
Stores for ages dried without losing its great flavour and is one of the main flavours of just about every commercial herb mix, processed meats, salamis, chicken stuffing, dips, soup stocks, BBQ chicken, marinades, chips, biscuits, and even things like Mcdonalds, KFC, Hungry jacks.
It is in everything, because it tastes AWESOME!
Very popular fresh and dried in supermarkets, well everywhere else but OZ it seems?
The internet tells me “Summer savory is a traditional popular herb in Atlantic Canada, where it is used in the same way sage is elsewhere. It is the main flavouring in dressing for many fowl, mixed with ground pork and other basic ingredients to create a thick meat dressing known as “cretonade”, which is excellent with turkey, goose and duck. It also is used to make stews such as fricot, and in meat pies. It is usually available year-round in local grocery stores in dried form and is used in varying proportions, sometimes added to recipes in large generous heaping spoonfuls (such as in cretonade), and sometimes more subtly (as in beans, for which savory has a natural affinity). Summer savory is a characteristic ingredient of herbes de Provence, a fairly standard mixture of dried herbs sold in most French food stores. It is also widely used as a seasoning for grilled meats and barbecues, as well as in stews and sauces.
Summer savory is preferred over winter savory for use in sausages because of the sweeter, more delicate aroma. It plays an important role in Bulgarian cuisine (the herb is called chubritsa, in Cyrllic чубрица, in Bulgarian), providing a strong and pungent flavor to the most simple and the most extravagant of dishes. Instead of salt and pepper, a Bulgarian table will have three condiments: salt, paprika and savory. When these are mixed it is called sharena sol (colorful salt).
Summer savory is called cimbru in Romanian and is used in Romanian cuisine, especially in Sarmale (stuffed cabbage or grape leaf rolls). The plant is called Bohnenkraut in German, bonenkruid in Dutch, sarriette in French, santoreggia in Italian, ajedrea in Spanish, θρούμπι (throúbi) in Greek, cząber ogrodowy in Polish and borsikafű in Hungarian.”
Well there you go folks.
Savoury, it’s totally awesome, and you should definitely at least have a little pot full.
Oh yeah, on a final note. All savoury is said to regulate sex drive.
Winter savoury is a very similar plant, but slightly more woody and a little bitter at times especially the older growth. It is said to slow down the metabolic rate and decrease sex drive.
But this one, “Summer savory” is said to speed up the metabolism and be an aphrodisiac.
Grown by us organically, no chems, no nasties, no problems!!!
