Savory mountain. Legends, myths, symbolism, description, cultivation, methods of application

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Savory mountain. Legends, myths, symbolism, description, cultivation, methods of application

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Directory / Cultivated and wild plants

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Content

Photos, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism
Botanical description, reference data, useful information, illustrations
Recipes for use in traditional medicine and cosmetology
Tips for growing, harvesting and storing

Savory mountain, Satureja montana. Photos of the plant, basic scientific information, legends, myths, symbolism

Mountaineer mountain

Basic scientific information, legends, myths, symbolism

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Family: Lamiaceae (Lamiaceae)

Origin: Europe, West Asia

Area: Savory mountain is common in temperate climates.

Chemical composition: Savory mountain contains essential oils, vitamin C, carotenoids, flavonoids, terpenes and other biologically active substances.

Economic value: Savory mountain is used as a spice in cooking. The plant also has medicinal properties and is used in folk medicine as an antiseptic, analgesic, diuretic and anti-inflammatory agent.

Legends, myths, symbolism: Savory mountain can be associated with mountain air and nature, as it grows in mountainous areas. Savory mountain can be associated with purity and freshness, due to its pleasant aroma.

Savory mountain, Satureja montana. Description, illustrations of the plant

Savory mountain, Satureja montana. Description of the plant, area, cultivation, application

Mountaineer mountain

Perennial strongly branched semi-shrub of the labiaceae family up to 70 cm high.

Numerous stems are erect and ascending, abundantly leafy with partial woodiness at the base. Leaves 1,5-3 cm long, entire, covered with punctate glands. The flowers are small, light pink or white with purple spots, located at the ends of the branches. In the first year of life, only vegetative organs develop, while flowering usually occurs in the second year.

The plant begins to grow in March, blooms in June-August, bears fruit in September-October. The fruits are light brown, round-ovoid nuts. The plant has a strong tap root.

It is cultivated as a spicy and ornamental plant in Western Europe, Central Asia, and the USA.

The vegetation period of the mountain savory lasts from 165 to 185 days, about 85 days pass from the regrowth phase to the appearance of buds, from budding to mass flowering - about 20 days and until the seeds ripen - another 80-90 days.

With this duration of vegetation, the seeds ripen well. In winter, the upper part of the shoots freezes. In the spring, new ones grow from the remaining old ones, as well as directly from the root.

Savory mountain - a plant winter-hardy, light-loving - It grows better in light, clarified areas. It is not very demanding on soils, but it is responsive to mineral and organic fertilizers.

According to the content of essential oil, mountain savory ranks first among the plants of the pepper group (garden marjoram, sacred vitex and cannabis, garden savory). The oil is mobile, yellow, with a typical plant odor, rich in carvacrol. Quite a lot of ascorbic acid and tannins in its greenery.

A flowering plant in fresh and dry form is used as a seasoning for soups, meat dishes, salads, for pickling cucumbers, tomatoes, and for preparing vegetable marinades. In smell and taste, the leaves and young shoots of mountain savory resemble marjoram, but differ from it in a sharper flavor of pepper.

Savory is a good honey plant.

In folk medicine, mountain savory is used as a tonic, tonic and hemostatic agent.

Mountaineer mountain

Cultivation. Although the savory mountain plant is undemanding to soils, it grows better after crops such as lupins, peas, legumes. In autumn, the soil is dug up to a depth of 20-25 cm, manure is applied - 2-3 kg per 1 m2.

In the spring, the earth is loosened and rows-holes are prepared for sowing seeds at a distance of 60-70 cm from each other. Seeds are planted to a depth of 2-3 cm.

10-15 days after the emergence of seedlings, loosening is carried out to a depth of 5-8 cm. The seedlings are thinned out, leaving gaps between plants of 25-30 cm. ammonium nitrate per 20 m30.

In the first year of the plant's life, 1-2 more loosening should be carried out, in the second - 2-3 weeding-loosening and, if necessary, watered.

Seeds can be sown directly into the ground or pre-grow seedlings (in cold greenhouses or greenhouses), which are planted in a permanent place at 40-45 days of age.

You can propagate savory and cuttings. When planting cuttings, layering or seedlings, the distance between plants should be 20-25 cm, and between rows - 60-70 cm.

Grass is mowed for fresh consumption or for harvesting, usually from the second year of the plant's life, from the moment buds appear until the end of flowering. Shoots are cut at a height of 10-12 cm from the soil surface. During the period of mass flowering, they contain the largest amount of essential oil. After cutting the grass, the plant is immediately fed and watered abundantly.

In the case of using fresh green mass, it is sorted, yellow leaves and lignified shoots are removed, then they are thoroughly washed and rinsed in the shower. The washed greens are cut into pieces 4-6 cm long and used for canning.

If freshly cut greens are to be harvested for future use, then during the initial sorting, not only yellow, but also contaminated leaves are removed, since they are not washed before drying.

The sorted green mass is laid out on nylon mesh frames and air-dried in the shade or in a well-ventilated room.

Dried plants break easily with a crunch. For storage, they are packed in boxes or two-three-layer paper bags.

Authors: Yurchenko L.A., Vasilkevich S.I.

Savory mountain, Satureja montana L. Botanical description, distribution, chemical composition, features of use

Mountaineer mountain

Lamiaceae family - Lamiaceae.

Semi-shrub up to 80 cm high with fluffy stems woody at the base. The leaves are linear-lanceolate, leathery, dotted with dotted glands.

The flowers are white-pink with purple spots. The fruit is a round-ovoid, light brown, small-dotted nutlet.

Known only in culture. Cultivated in Central Asia.

The aerial part of the plant contains essential oil. Its output from the green mass is 0,3%. The essential oil is an orange liquid, the main component of which is carvacrol.

In smell and taste, fresh and dry leaves and young shoots of mountain savory resemble marjoram, but differ from it in a sharper flavor of pepper.

Mountaineer mountain

Young shoots and leaves are used as a spice in cooking, canning, salads, fish and meat dishes, and tea. As a spicy-aromatic and spicy-flavoring additive, mountain thyme must be used carefully, avoiding overdose so that its taste and smell do not dominate.

The water infusion of the plant has an expectorant and cough-relieving effect.

In folk medicine, mountain thyme is used to refresh the oral cavity and as part of a tonic, soothing and hypotensive collection.

Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.

Savory mountain, Satureja montana. Recipes for use in traditional medicine and cosmetology

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Ethnoscience:

Improving digestion: Prepare an infusion of dried mountain savory leaves by adding 1 tablespoon of the leaves to 1 cup of boiling water. Drink this drink before meals to improve digestion and reduce stomach pain.
Against cough: Prepare a decoction of dried mountain savory leaves by adding 1 tablespoon of the leaves to 1 cup of boiling water. Drink this drink warm several times a day to relieve cough symptoms.
Against the common cold: Apply a few drops of savory mountain essential oil to the nasal wings and chest. This will help improve breathing and reduce nasal congestion.
Against fatigue: add a few drops of savory mountain essential oil to your favorite massage oil. This will help relax your muscles and reduce fatigue.
Against a headache: Apply a few drops of savory mountain essential oil to your temples and forehead. This will help relieve tension and reduce headaches.

Cosmetology:

Improvement of skin condition: add a few drops of savory mountain essential oil to your skin care routine. This will help improve the condition of the skin, make it softer and smoother.
Reducing Inflammation: mix freshly brewed tea from dried mountain savory leaves with clay and apply to the skin. This mask cocktail will help reduce inflammation and soothe the skin.
Skin cleansing: mix dry powder from dried mountain savory leaves with honey and apply to the skin. This mask cocktail will help cleanse the skin of excess sebum and dead cells, giving it a healthier and fresher look.
Hair strengthening: add a few drops of savory mountain essential oil to your shampoo or hair conditioner. This will help strengthen your hair and give it shine.
Eliminate body odor: add a few drops of savory mountain essential oil to your favorite deodorant. This will help eliminate body odor and leave your skin looking fresher and cleaner.

Attention! Before use, consult with a specialist!

Savory mountain, Satureja montana. Tips for growing, harvesting and storing

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Savory mountain (Satureja montana) is a perennial herb used in cooking due to its aromatic taste and smell.

Tips for growing, harvesting and storing mountain savory:

Cultivation:

Choose a planting site that has plenty of sunlight and well-drained soil.
Prepare the soil by adding organic compost and sand if the soil is too clay or heavy.
Plant the seeds of the mountain savory at a depth of about 1-2 cm and with an interval of 15-20 cm between them.
Water the plants regularly to keep the soil moist but not waterlogged.
Fertilize your plants sparingly, using vegetable fertilizers.

Workpiece:

Harvest savory mountain leaves during summer or early fall when they are in good condition.
Separate the leaves from the stem and other debris that may attach to them.
Leave the leaves of the mountain savory in a ventilated place to dry.
Store savory leaves in storage bags or tightly sealed containers in a cool, dry place.

Storage:

Store savory mountain leaves in a cool and dry place between 0 and 5°C.
Provide adequate ventilation to prevent mold growth.
Do not allow too high or low humidity to avoid rotting of plant material.
Check savory leaves periodically for mold or rot and remove damaged plant parts.

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