Fragrant savory annual. Legends, myths, symbolism, description, cultivation, methods of application

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Fragrant savory annual. Legends, myths, symbolism, description, cultivation, methods of application

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

Content

Photos, basic scientific information, legends, myths, symbolism
Genus, family, origin, range, chemical composition, economic importance
Botanical description, reference data, useful information, illustrations
Recipes for use in traditional medicine and cosmetology
Tips for growing, harvesting and storing

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

Fragrant savory annual

Basic scientific information, legends, myths, symbolism

Sort by: Savory (Satureja)

Family: Lamiaceae (Lamiaceae)

Origin: Europe and Western Asia

Area: Fragrant savory is common in Europe and Western Asia, and is also grown in other regions of the world.

Chemical composition: Chabra leaves and stems contain essential oils, in which the main component is carvacrol. Thymol, pinene, linalol, camphor, menthol and other compounds may also be present in the oils.

Economic value: Fragrant savory is used as a spice to flavor various dishes, including meat, fish, vegetables, soups, sauces and salads. The plant is used in medicine, including to treat problems with the respiratory and gastrointestinal systems, as well as to improve digestion.

Legends and myths: Savory annual can symbolize spice due to its rich aroma and ability to add a spicy flavor to dishes. Also, savory can be a symbol of friendship due to its use in cooking, where it is added to various dishes to improve their taste. In general, the fragrant annual savory can be a symbol of spice, friendship, memory, protection, harmony and communication.

Fragrant annual savory, Satureja hortensis. Description, illustrations of the plant

Fragrant annual savory (savory, thyme), Satureja hortensis L. Classification, synonyms, botanical description, nutritional value, cultivation

Fragrant savory annual

Synonyms: Clinopodium hortense O. Ktze.

Names: Ukrainian chebrchik; iem. Bohnenkraut, Pfefferkraut, Kolle, losefle; Goal. boonenkruid; dates sar; Swede, sommer kyndel; English summer or annual savory;

An annual plant with a thin straight almost cylindrical root. Stems 15-30 (45) cm long, branched from the base, finely and appressedly pilose.

Leaves linear or lanceolate, 1,5-2,5 cm long, acute, with a few glands. Flowers 3-5 in axillary false whorls, upper sessile, lower on short pedicels, form a loose elongated inflorescence. Corolla about 6 mm long, short-haired on the outside, light purple or pinkish with purple spots in the throat. Nutlets are ovate-triangular, greenish-gray with black dots, then becoming black-brown.

The weight of 1000 seeds is 0,6-0,8 g. Seeds remain viable for 1-2 years.

Leaves in fresh and dried forms are added to all kinds of dishes, marinades and pickles. It is believed that savory stimulates the appetite. In medicine, it is used as a pain reliever. Essential oil is extracted from fresh leaves and stems.

Fragrant savory annual

Savory loves light and loose fertile soil. When sowing, the seeds are lightly covered with sand or humus. In open ground, savory is sown early in spring, in an ordinary way with row spacing of 50-60 cm. Seeding rate is 4-5 kg/ha. Shoots appear only on the 14th day after sowing.

As with other herbs from the labiiaceae family, the crop is harvested by cutting off part of the stems and leaves at the beginning of flowering.

The stems are tied in bunches and dried in the shade. Savory seeds are easily shed, so seed plants are cut as soon as the seeds in the lower boxes begin to blacken. The stems are tied and dried, and then threshed, the seeds are cleaned and sorted.

Author: Ipatiev A.N.

Fragrant annual savory, Satureja hortensis. Recipes for use in traditional medicine and cosmetology

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

Ethnoscience:

Cold remedy: prepare an infusion of dry leaves of the fragrant annual savory and add a little honey. Drink the infusion three times a day to relieve the symptoms of a cold.
Digestion aid: prepare an infusion of fresh or dried savory annual leaves and drink it after meals. This will help improve digestion and reduce bloating.
Sore throat remedy: prepare an infusion of dry leaves of the fragrant annual savory and add a little honey. Rinse your throat with this infusion several times a day to relieve pain.
Immune system booster: Prepare an infusion of dry savory annual leaves and drink it daily to boost your immune system.
Blood Pressure Remedy: Prepare an infusion of dry savory annual leaves and drink it daily to lower blood pressure.

Cosmetology:

Mask for the face: mix one teaspoon of dry annual savory and one teaspoon of honey. Add some warm water to make a thick paste. Apply the mask on your face and keep it on for 10-15 minutes, then rinse with warm water. This mask will help cleanse the skin, reduce inflammation and improve its texture.
Facial tonic: pPrepare a decoction of dry leaves of the fragrant annual savory and let it cool. Add a few drops of rosemary or lavender essential oil and store in the refrigerator. Apply this toner to your face in the morning and evening after cleansing your skin to refresh and firm it.
Body Scrub: Mix two teaspoons of ground coffee, one teaspoon of dry annual savory and one teaspoon of honey. Add enough olive oil to make a paste. Apply the scrub on the body and massage the skin in circular motions, then rinse with warm water. This scrub will help exfoliate dead skin cells and improve its color.

Attention! Before use, consult with a specialist!

Fragrant annual savory, Satureja hortensis. Tips for growing, harvesting and storing

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

Savory (Satureja hortensis), also known as sumac, is an annual herb that is used in cooking to add flavor and flavor to dishes.

Tips for growing, harvesting and storing fragrant savory:

Cultivation:

Savory is best grown in full sun and well-drained soil.
It is recommended to plant the plant in the spring, after the danger of frost has passed.
The plant needs regular watering and can be fertilized with organic and mineral fertilizers.

Workpiece:

Savory leaves can be harvested when they reach maturity, usually in midsummer.
The leaves should be picked in dry weather and after the dew has gone to avoid moisture buildup on the plants.
Leaves can be used fresh or dried for long term storage. To dry, hang bunches of leaves in a warm and dry place until completely dry.

Storage:

Dried savory leaves should be stored in a cool and dry place where they can last up to a year.
Fragrant savory can also be frozen. To do this, crush the leaves and put them in a container or bag. Then place in the freezer.

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