Satureja hortensis

Satureja hortensis is an annual herb reaching 0.3 m (1 ft) tall with a spread of 0.4 m (1 ft 4 in). Hardy to UK zone 6, it flowers from July to August with seeds ripening from August to September. The hermaphroditic, self-fertile plant attracts wildlife and is insect-pollinated. It thrives in light sandy and medium loamy well-drained soils with mildly acidic to very alkaline pH. The plant requires full sun, tolerates both dry and moist conditions, and can withstand drought.

Description

An annual herb which grows from seed each year. It grows to 30 cm high and spreads to 25 cm wide. It has small narrow greyish green leaves. They are about 1.3 cm long. These turn slightly purple during summer and autumn. The leaves are attached directly to a pinkish stem. The flowers are small and white. They are in spikes in rings.

Edible Uses

Leaves are used raw or cooked. They have an aromatic, slightly peppery flavour and are used mainly to flavour cooked foods — particularly harder-to-digest foods such as beans, where they both complement the flavour and reduce flatulence. They also serve as a garnish for salads and can be used fresh or dried. The leaves are best harvested just before the plant comes into flower. The flowering shoots contain about 0.5% essential oil, which is used as a food flavouring. A herb tea with a tangy, marjoram-like flavour is made from the leaves.

Traditional Uses

The leaves are used as flavouring. They have a hot spicy flavour. They are used fresh or dried. They are used with tomatoes, beans, fish and salads. They are also used in cakes, puddings and sausages. Because it reduces flatulence it is eaten with beans and cucumbers. They can be used in cooking to reduce the smell of cabbage and turnips. The leaves can be harvested before flowering and used for tea.

Medicinal Uses

Summer savory is most commonly used as a culinary herb, but it also has notable medicinal benefits, particularly for the digestive system. Its action is milder than that of the closely related winter savory (S. montana). The whole herb, especially the flowering shoots, is antiseptic, aromatic, carminative, digestive, expectorant, and stomachic. Internally it is regarded as a sovereign remedy for colic and flatulence, and is also used to treat nausea, diarrhoea, bronchial congestion, sore throat, and menstrual disorders. It should not be prescribed for pregnant women. Rubbing a sprig onto bee or wasp stings brings instant relief. The plant is harvested in summer when in flower and may be used fresh or dried. The essential oil is used as an ingredient in scalp lotions for cases of incipient baldness, and an ointment made from the plant is applied externally to relieve arthritic joints.

Distribution

It suits Mediterranean regions. They do best in warm climates but are not suited to the tropics. They do best when grown in full sunlight. They are best in well drained alkaline soils. It does well in a fertile soil. In Hobart Botanical gardens. It suits hardiness zones 5-9.

Where It Grows

Afghanistan, Albania, Asia, Australia, Balkans, Britain, Caucasus, Chile, Cook Islands, Cuba, Europe, France, Georgia, Germany, Greece, Hawaii, India, Indonesia, Italy, Macedonia, Mediterranean*, North America, Pakistan, Philippines, SE Asia, Serbia, Slovenia, South America, Spain, Sri Lanka, Switzerland, Tasmania, Turkey, Türkiye, USA, West Indies, Yugoslavia,

Cultivation

A very easily grown plant when given suitable conditions, it prefers a rich light soil with plenty of moisture and succeeds in a hot dry sunny position. It prefers growing in an alkaline soil but is not too fussy. It is very intolerant of soils that remain damp and dislikes shade. Summer savory is often grown as a culinary herb. It is a good companion plant in the garden, where it helps to repel insect pests and grows especially well with onions and beans. A fast-growing plant, it can be harvested within 2 months of sowing the seed. If cut back as the flower buds appear, it will produce a fresh flush of leaves. Summer savory seeds can prevent the germination of nearby seeds. The leaves have an aromatic fragrance. The flowers are very attractive to bees. Members of this genus are rarely if ever troubled by browsing deer.

Propagation

Sow seed in April directly in situ, covering only just barely. Germination takes about 2 weeks. The plant strongly resents root disturbance and should not be transplanted. In areas with mild winters, an autumn sowing will provide an earlier supply of leaves.

Other Uses

The essential oil from the flowering shoots is used extensively in perfumery, contributing a distinctive quality to fragrances. When grown near beans, the plant repels insect pests.

Production

The leaves can be dried and stored.

Other Information

It is a commercially cultivated vegetable. It is widely used in cooking.

Notes

There are about 30 Satureja species.

Nutrition

Synonyms

Also Known As

Ajedrea, Anih, Anik, Anuh, Bohnenkraut, Bonenkruid, Chabyor, Cibriska, Dag kekigi, Kpndari, Ksiang po ho, Kyldel, Nadgh, Santoreggia, Sarriette, Vrtni šetraj, Zambur

References (40)

• Ambasta S.P. (Ed.), 2000, The Useful Plants of India. CSIR India. p 552
• Blamey, M and Grey-Wilson, C., 2005, Wild flowers of the Mediterranean. A & C Black London. p 396
• Bodkin, F., 1991, Encyclopedia Botanica. Cornstalk publishing, p 911
• Brickell, C. (Ed.), 1999, The Royal Horticultural Society A-Z Encyclopedia of Garden Plants. Convent Garden Books. p 936
• Burnie, G & Fenton-Smith, J., 1999, A Grower's Guide to Herbs. Murdoch Books. p 64

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