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

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Content

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

Garden savory, Satureja hortensis. Photos of the plant, basic scientific information, legends, myths, symbolism

Basic scientific information, legends, myths, symbolism

Sort by: Savory (Satureja)

Family: Lamiaceae (Lamiaceae)

Origin: The garden savory comes from the Mediterranean and Southwest Asia.

Area: Savory garden is common in Europe, Asia, North Africa, as well as in North and South America.

Chemical composition: Common savory essential oils contain carvacrol, thymol, camphor, pinene, linalool, geraniol, phellandra, omega-3 fatty acids and other biologically active substances.

Economic value: Savory garden is used as a spice in the food industry for flavoring and flavoring various dishes. The plant is also used in medicine to treat various diseases such as colds, coughs, diseases of the gastrointestinal tract, etc.

Legends, myths, symbolism: Savory garden can be associated with health and longevity, as its leaves and flowers are used in folk medicine to treat many diseases. The plant is used as a spice in cooking due to its refreshing and aromatic taste. Garden savory can be associated with cleanliness and freshness due to its pleasant aroma.

Garden savory, Satureja hortensis. Description, illustrations of the plant

Savory garden, Satureja hortensis L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry

An annual herbaceous plant 20-35 cm high (some forms up to 60 cm). Stem erect, branched. The leaves are small, opposite, oblong, grayish-green. The flowers are small, light purple with red spots, collected in false whorls. The fruit is a trihedral small nutlet of dark brown color. Blooms in July.

The homeland of the plant is Southern Europe and Asia Minor. It was brought to Central Europe in the XNUMXth century. Savory grows in the Crimea, Central Asia, the Caucasus, Altai.

The plant is warm and light-loving, grows well on various soils, but better on light, fertile ones. Responsive to fertilizers. Sow in the soil in early spring or late autumn. Seeds are not buried in the soil, but slightly covered with humus. Seedlings usually appear 12 days after sowing. When sowing in winter, the seeds winter well in the soil and give friendly shoots in the spring. The green mass is harvested before flowering (usually in June). It is cut off at a height of 5-7 cm from the ground, tied into bundles and dried in well-ventilated areas.

The savory herb contains a large amount of essential oil, which gives the plant a mixed smell of hot pepper and mint. The main components of the oil are carvacrol and cymol. The leaves and stems also contain minerals, bitterness, phytoncides and vitamins C and P, carotene.

The medicinal properties of savory have long been known. So, in Azerbaijan, they drink tea from dry savory grass (several glasses a day) for diarrhea and pain in the stomach, and the decoction is used to rinse the mouth with ulcerative lesions of the mucous membrane. Savory is also used for diseases of the kidneys and bladder. In the Caucasus, savory leaves are used as a diaphoretic and antihelminthic. The dried leaves are used to make poultices and baths. Studies have found that savory has astringent, diuretic and antihelminthic effects. In scientific medicine, savory is recommended as an infusion for intestinal catarrh, diarrhea, indigestion, and vomiting. It is used to improve the taste of medicines and to obtain essential oils.

Savory has a pleasant, delicate aroma and a sharp spicy taste, like cardamom and cumin. It improves the quality of food. In fresh and dried form, it is used as a seasoning for various dishes. Savory is added to marinades, pickles, spice mixtures. In some countries, savory is an indispensable seasoning for legume dishes. It enriches the taste of soups, especially those cooked from poultry and fish. However, it is necessary to use savory in moderation, otherwise the food will acquire a bitter taste.

Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.

Garden savory, Satureja hortensis. Description of the plant, area, cultivation, application

An annual herbaceous plant of the labiaceae family, 40-70 cm high.

The stem is cylindrical, strongly branched from the base. Branches well leafy, opposite. The leaves are pointed, gray-green. Inflorescences are elongated with 2-6-flower rings, located in the leaf axils in bunches of 3-5 pieces.

The corolla is pale pink. Fruits - nuts, ovoid-trihedral, dark brown, small.

The birthplace of garden savory is the Mediterranean countries and the countries of the East. It came to Central Europe in the XNUMXth century, quickly took root here, and at a time when the fashion for expensive overseas spices reigned, it was accessible to everyone and widely eaten.

As a spicy and ornamental plant, garden savory is cultivated in many European countries and in the USA, in the southern regions of Ukraine, in Central Asia, in the Caucasus, Altai.

Savory is sown from mid-April to mid-May. Seedlings appear after 13-26 days, the beginning of budding after 45-55 days, mass flowering after 16-20 days from budding. Seeds ripen in September-October.

During the growing season, garden savory, especially in the flowering phase, accumulates up to 1,1% of essential oil (per dry matter). The essential oil is mobile, colorless or yellowish with a spicy odor, has a strong antimicrobial and fungicidal effect.

In addition to the essential oil, garden savory contains ascorbic acid and tannins.

Used fresh and dried as a seasoning for various dishes and for the preparation of marinades, as well as for pickling cucumbers and tomatoes. The finest aroma is distinguished by its fresh young leaves from the tops of the stems. They can be seasoned with salads. They are used about the production of smoked meats.

Green savory garden improves appetite and disinfects food due to its fungicidal properties.

Cultivation. In autumn, the soil is carefully dug up, manure is applied (2 kg per 1 m2). In the spring, raking is carried out. Before sowing, the seeds are soaked for 3 hours in a pale pink solution of potassium permanganate, then dried to flowability. Due to the fact that savory seeds are very small, it is better to mix them with river sand.

Seeds are planted in holes to a depth of 1,5-2 cm with a distance between rows of 60 cm. 10-15 days after emergence, the crops must be raked to a depth of 5-6 cm. Then thin out the plants, leaving each other at a distance of 25-30 cm. from friend.

Simultaneously with weeding, you can make the first dressing; 2-3 g of superphosphate, 1,5-2 g of potassium salt and 1,5-2 g of ammonium nitrate per 1 m2.

During the next growing season, it is necessary to carry out another loosening.

The green mass is removed from the time the buds appear until the end of flowering. The non-lignified parts of flowering tops are cut off, tied into small bunches and dried in a place with good air circulation in a suspended state.

Dry spice is stored in a tightly closed container.

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

Savory garden, Satureja hortensis L. Botanical description, distribution, chemical composition, features of use

Lamiaceae family - Lamiaceae.

Annual plant.

The root is thin, straight, almost cylindrical, 10-15 cm long. Stems 15-30 cm long, branched from the base, with spaced branches, finely and appressedly branched from short hairs bent down. Leaves linear or linear-lanceolate.

Flowers 3-5 in axillary false whorls, the upper ones are sessile, the lower ones on short pedicels form a loose elongated inflorescence. The wreath is light purple or pinkish with purple spots in the throat. The stamens are usually shorter than the upper lip. The fruit is a nutlet, ovoid-triangular, almost naked.

Blooms in July - October.

Grows on dry rubble and rocky slopes, rocks.

It is found in Southern Europe, Crimea, Turkey, Central Asia.

It is bred in vegetable gardens and gardens, sometimes it runs wild and grows like a weed.

The plant contains essential oil, tannins, mucus and resins. The content of essential oil changes during the development of plants. Thus, the yield of essential oil from the inflorescences and leaves of plants growing in Moldova was: when harvested in the budding phase - 3,04%, in the phase of the beginning of flowering - 3,12, full flowering - 3,32, milky fruit maturity - 1,2, XNUMX% (per absolutely dry weight).

During the period of maximum accumulation, the essential oil is a light yellow liquid with a pungent odor reminiscent of thyme.

The composition of the oil includes carvacrol (30-42%), cymol (up to 20), terpene hydrocarbons (up to 40%).

The plant has a strong aroma, piquant, pungent and spicy taste. Fresh and dried leaves are used as a spice when pickling cucumbers and tomatoes, as well as in cooking to flavor food. Usually, garden savory leaves are not cut or chopped, but are used whole, because otherwise they give the dish a bitter taste.

As a spice, savory should be used carefully so that its taste does not dominate.

Fresh garden savory is popular for cooking dishes from green and white beans, as well as other legumes, mushrooms (with the exception of mushrooms), meat and potato salads, boiled fish, fried herring, soups, mayonnaise, poultry fillings, steaks, cutlets, sausages, fried potatoes, meat stews, cheese dishes, croutons and salted biscuits.

The pharmaceutical industry uses garden savory to produce essential oils, medicinal teas and tinctures.

In clinical studies, the effectiveness of the use of savory dosage forms for flatulence, as an astringent for gastrointestinal disorders, as well as an antihelminthic, for gastric colic and for strengthening baths, has been confirmed.

In Bulgarian folk medicine, savory infusion was used as a diuretic, diaphoretic, tachycardia, migraine, as an appetite enhancer, antiemetic, bactericidal, antispasmodic and antitussive.

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

Savory garden. Basic information about the plant, use in cooking

During flowering, grass and roots are harvested, which have a strong pleasant aroma. The taste is somewhat sharp, warming, spicy - from dry grass is more expressive than from fresh.

In all European countries, savory is cultivated along with dill. Most often it goes as a seasoning for vegetable dishes - zucchini, eggplant, tomatoes, beans, peas, beans. Used for salting vegetables.

Author: Reva M.L.

Savory garden, Satureja hortensis. Recipes for use in traditional medicine and cosmetology

Ethnoscience:

• Treatment of diseases of the gastrointestinal tract: Savory garden has anti-inflammatory and antiseptic properties that can help in the treatment of diseases of the stomach and intestines, such as gastritis, stomach ulcers, colitis. To prepare savory tincture, pour 1 tablespoon of dry savory leaves with a glass of boiling water, leave for 20-30 minutes and strain. Tincture can be drunk 1/4 cup 2-3 times a day before meals.
• Treatment of colds of the upper respiratory tract: Savory garden has expectorant properties and can help in the treatment of colds of the upper respiratory tract, such as cough, bronchitis. To prepare savory tincture, pour 1 tablespoon of dry savory leaves with a glass of boiling water, leave for 20-30 minutes and strain. Tincture can be drunk 1/4 cup 2-3 times a day.
• Headache treatment: Savory has sedative properties that can help treat headaches. To prepare savory tincture, pour 1 tablespoon of dry savory leaves with a glass of boiling water, leave for 20-30 minutes and strain. Tincture can be drunk 1/4 cup 2-3 times a day.
• Treatment of menstrual irregularities: Savory has hormonal properties and can help treat menstrual irregularities. To prepare savory tincture, pour 1 tablespoon of dry savory leaves with a glass of boiling water, leave for 20-30 minutes and strain. Tincture can be drunk 1/4 cup 2-3 times a day before meals.
• Treatment of nervous disorders: Savory has calming properties that can help treat nervous disorders such as stress, depression, and insomnia. To prepare savory tincture, pour 1 tablespoon of dry savory leaves with a glass of boiling water, leave for 20-30 minutes and strain. Tincture can be drunk 1/4 cup 2-3 times a day.
• Treatment of fungal infections: Savory has antimicrobial properties and can help treat fungal skin infections such as dermatophytosis, ringworm, and fungal nail infections. To prepare savory tincture, pour 2 tablespoons of dried savory leaves with a glass of boiling water, leave for 30-40 minutes and strain. The tincture can be used to wash the affected areas of the skin or baths.
• Improving digestion: Savory can help improve digestion and reduce bloating. To do this, you can add savory to food or drink savory tea. To prepare savory tea, pour 1 tablespoon of dry savory leaves with a glass of boiling water, leave for 10-15 minutes and strain.

Cosmetology:

• Antiseptic face tonic: to prepare a tonic, pour 1 tablespoon of dried savory leaves with a glass of boiling water, leave for 20-30 minutes and strain. Add 1 tablespoon of apple cider vinegar and 1 teaspoon of honey to the resulting infusion, mix and apply to the face with a cotton pad. This tonic helps fight acne, nourishes and moisturizes the skin.
• Face mask for inflammation: to prepare the mask, you need to mix 1 tablespoon of dried savory leaves, 1 tablespoon of honey and 1 egg white. Apply the resulting mixture on your face and leave it on for 15-20 minutes. This mask helps reduce inflammation and reduce the size of acne.
• Face mask for wrinkles: to prepare the mask, you need to mix 1 tablespoon of dried savory leaves, 1 tablespoon of honey and 1 egg yolk. Apply the resulting mixture on your face and leave it on for 15-20 minutes. This mask moisturizes and nourishes the skin, making it firmer and reducing wrinkles.
• Antiseptic hand gel: to prepare the gel, you need to mix 2 tablespoons of aloe vera gel, 1 teaspoon of honey and 1 teaspoon of dry savory leaf infusion. This gel can be used to disinfect hands and moisturize the skin.
• Body massage oil: to prepare the oil, you need to mix 50 ml of jojoba oil, 10 drops of savory essential oil and 10 drops of lavender essential oil. This oil can be used for body massage, it helps to relieve tension, eliminate fatigue and improve blood circulation.
• Moisturizing lip balm: to prepare the balm, you need to mix 1 tablespoon of coconut oil, 1 teaspoon of honey and 1 teaspoon of infusion of dried savory leaves. This balm moisturizes lips, making them soft and smooth.
• Purifying Facial Scrub: to prepare the scrub, you need to mix 1 tablespoon of fine sugar, 1 tablespoon of olive oil and 1 teaspoon of infusion of dry savory leaves. Massage the scrub onto your face and massage for 1-2 minutes, then rinse with warm water. This scrub helps unclog pores and eliminate blackheads.

Attention! Before use, consult with a specialist!

Garden savory, Satureja hortensis. Tips for growing, harvesting and storing

Savory (Satureja hortensis) is an annual aromatic plant used in cooking to add flavor to a variety of dishes.

Tips for growing, harvesting and storing garden 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 garden savory seeds 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 garden savory 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 savory leaves in a ventilated place to dry.
• Store savory leaves in storage bags or tightly sealed containers in a cool, dry place.

Storage:

• Store garden savory 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.
• Periodically check the garden savory leaves for mold or rot and remove any damaged plant parts.

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