Savory's Ancient Roots and Modern Culinary Revival Uncovered

Savory, a mild yet flavourful herb, has been used for centuries in cooking and medicine. Known for its rich taste and low sodium content, it also holds a place in ancient traditions and folklore. Both summer and winter varieties share similar benefits but require different growing techniques. The herb's history stretches back to ancient civilisations. Egyptians believed savory acted as an aphrodisiac, while Romans named it satureia and linked it to satyrs. In 16th-century Europe, herbalist John Gerard claimed it could reduce weight and ease flatulence.

Today, savory remains valued for its medicinal properties. Both summer and winter types help treat bronchial infections, congestion, and digestive issues. Summer savory, called the 'bean herb' in Germany, is often used to season dishes. It germinates in about 10 days and can be sown densely, whereas winter savory is planted in August and spread through cuttings or layering. For successful growth, both varieties need at least six hours of full sun and well-drained soil. Their versatility in the kitchen and low sodium levels make them a popular choice for health-conscious cooks.

Savory continues to be a useful herb in modern cooking and herbal medicine. Its long history, from ancient remedies to contemporary low-sodium diets, highlights its enduring appeal. Gardeners and chefs alike appreciate its ease of cultivation and distinct flavour.