Savory perennial (mountain savory). Legends, myths, symbolism, description, cultivation, methods of application

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Savory perennial (mountain savory). 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

Perennial savory (mountain savory), Satureja montana. Photos of the plant, basic scientific information, legends, myths, symbolism

Perennial savory (mountain savory)

Basic scientific information, legends, myths, symbolism

Sort by: Savory (Satureja)

Family: Lamiaceae (Lamiaceae)

Origin: The perennial savory comes from southern Europe and western Asia.

Area: Savory grows perennial in temperate climates throughout Europe, Asia and North America.

Chemical composition: Perennial savory leaves contain essential oil, as well as flavonoids, tannins, etc.

Economic value: Savory perennial is used as a spice and addition to various dishes, for example, in meat dishes, soups, sauces and salads. It also has medicinal properties, such as helping with indigestion and lung diseases.

Legends and myths: The symbolic meaning of thyme is associated with its aroma and pungent taste, which can represent passion and vitality. In addition, perennial savory can symbolize strength and endurance, as it is a perennial plant that withstands long winter colds and retains its medicinal properties throughout the year.

Perennial savory (mountain savory), Satureja montana. Description, illustrations of the plant

Perennial savory (mountain savory), Satureja montana L. Classification, synonyms, botanical description, nutritional value, cultivation

Perennial savory (mountain savory)

Synonym: winter savory, Names: German. Winter bohnenkraut, Staudenbohnenkraut; Swede, winter-kyndel; English winter or perennial savoy; fr. sarriette vivace, s. des montagnas; Spanish hisopillo; hung. pereszliny; Slovenian trajni setraj, ozepec; Serb, osogriz, kvelina, bresina, Polish. czabr zimovy.

Stems are downy, straight, tetrahedral or almost round, 20-40 (up to 80) cm high, with light bark, paniculately branched in the upper part, glabrous or roughly pubescent.

Leaves oblanceolate or linear-lanceolate, up to 3 cm long, entire, pointed, leathery, glabrous, rough, covered with punctate glands. Bracts ovate or lanceolate.

Flowers in axillary 3-7-flowered false whorls, on short pedicels, collected in the upper part of the stem in racemose paniculate, almost one-sided inflorescences. Calyx short tubular-funnel; corolla up to 11 mm long, whitish, with a pink upper lip and purple spots in the throat and at the base of the lower lip.

The fruit is a round-ovoid, light brown, small-dotted nutlet 1-1,3 mm long.

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.

Perennial savory in appearance is similar to annual. In one place it is sown for 4-5 years; used in the same way as an annual.

Perennial savory differs from annual savory by a sharper taste of pepper, reminiscent of marjoram in smell and taste.

Perennial savory is more demanding on the soil - more fertilizer must be applied under it.

In addition, during harvesting it is necessary to do top dressing. Propagated by seeds, cuttings, layering and division of bushes. Seeds are small, ovoid, with a black edging, black-brown.

Weight of 1000 seeds - 0,5-0,6 g; remain viable for 1-2 years.

Perennial savory (mountain savory)

Young shoots and leaves are used as a spice in cooking, canning, salads, fish and meat dishes. As a spicy-aromatic and spicy-flavoring additive, mountain tea 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, the plant is used to refresh the oral cavity and as part of a tonic, soothing and hypotensive collection.

Other types of savory are also used as spices: Satureja mutica Fisch. I Mey, S. spicigera (Koch.) Bois., S. laxifolia C Koch., S. maerantha C. A. M.

Author: Ipatiev A.N.

Perennial savory (mountain savory), Satureja montana. Recipes for use in traditional medicine and cosmetology

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

Ethnoscience:

From digestive disorders: for the treatment of digestive disorders, you can use perennial savory in the form of an infusion. To do this, pour 1 teaspoon of dry savory herb perennial with a glass of boiling water and let it brew for 10-15 minutes. Then strain and drink 1/4 cup 2-3 times a day before meals.
For a cold: for the treatment of colds, you can use perennial savory in the form of an infusion. To do this, pour 1 teaspoon of dry savory herb perennial with a glass of boiling water and let it brew for 10-15 minutes. Then strain and drink 1/4 cup 2-3 times a day.
For headaches: for the treatment of headaches, you can use the perennial savory in the form of an infusion. To do this, pour 1 teaspoon of dry savory herb perennial with a glass of boiling water and let it brew for 30 minutes. Then strain and drink 1/4 cup 2-3 times a day.
For respiratory diseases: for the treatment of respiratory diseases, you can use perennial savory in the form of an infusion. To do this, pour 1 teaspoon of dry savory herb perennial with a glass of boiling water and let it brew for 10-15 minutes. Then strain and use the resulting infusion for inhalation.

Cosmetology:

For acne and pimples: in order to get rid of acne and pimples, you can use perennial savory in the form of a tonic. To do this, pour 1 tablespoon of chopped fresh savory herb perennial with a glass of boiling water and let it brew for 30 minutes. Then strain and use the resulting infusion to wipe the face every day after washing.
For hair loss: in order to strengthen hair and reduce hair loss, you can use perennial savory in the form of a decoction. To do this, pour 2 tablespoons of chopped dry savory herb perennial with a glass of boiling water and let it brew for 30 minutes. Then strain and use the resulting decoction to wash your hair after shampooing.
From wrinkles: in order to reduce the visibility of wrinkles, you can use perennial savory in the form of a mask. To do this, grind 2 tablespoons of fresh savory perennial herb and mix with 1 tablespoon of olive oil and 1 tablespoon of honey. Apply the mask on your face and keep it on for 15-20 minutes, then rinse with warm water.
For sweating: in order to reduce sweating, you can use perennial savory in the form of a tonic. To do this, pour 1 tablespoon of chopped fresh savory herb perennial with a glass of boiling water and let it brew for 30 minutes. Then strain and use the resulting infusion to wipe the armpits every day.

Attention! Before use, consult with a specialist!

Perennial savory (mountain savory), Satureja montana. Tips for growing, harvesting and storing

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

Perennial savory (Satureja montana), also known as mountain savory, is a perennial herb used in culinary and traditional medicine. Its leaves have a strong aroma and can be used as a spice or tea additive.

Tips for growing, harvesting and storing perennial savory:

Cultivation:

Perennial savory is best grown in full sun and well-drained soil.
It is recommended to plant the plant in spring or early autumn.
The plant needs regular watering and can be fertilized with organic and mineral fertilizers.

Workpiece:

Savory perennial leaves can be harvested when they reach maturity, usually in mid-summer.
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 perennial leaves should be stored in a cool and dry place where they can last up to a year.
Perennial 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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