Today, the first Saturday in May is designed Herb Day, an annual celebration started by a group of five nonprofit organizations to raise awareness of herbs. The International Herb Association declared Savory to be the herb of 2015, so I thought today on Herb Day, I’d talk a bit about savory.
While there are actually 30+ varieties of savory, the most commonly known and grown are summer savory which is an annual and winter savory which is a perennial.
Although now almost exclusively used as a culinary herb, it does have a history of medicinal use as well. But for modern cooks it’s probably known most as one of the ingredients of the seasoning mixture known as Herbes de Provence. (While there are many versions of Herbes de Provence, I like blending savory, marjoram, thyme, rosemary, and lavender flowers.) I find it amusing that savory, which grows in abundance in Provence, is also known as donkey’s pepper.
The etymology of savory is Old English (saverey), tracking back to Latin “satureia” where the herb was associated with satyrs. Given this association, Pliny noted that summer savory was an aphrodisiac but winter savory acted as a libido depressant.
The Romans introduced savory to England, and it was grown in gardens of the wealthy. There are suggestions garlands were worn as crowns with the idea that the aromatic herb would prevent drowsiness.
Savory was dried and used a strewn herb, meaning it was scattered as an aromatic. It’s been used in perfumes, tea tonics, and as an ingredient in May Day wine.
The taste of honey is affected by the pollen and nectar of plants the bees gather from, and so savory was a popular herb to plant near beehives, Doubly so because it’s said a poultice of the leaves can alleviate the pain of bee stings.
Other medical uses for savory include digestive disorders and sore throats,
Today while I was getting my haircut my cutter mentioned she’d made the honey vanilla tea pancake recipe I’d shared with her a while ago. When I got home I looked it up again and was amused to find that the article offers recipes for sweet and savory pancakes. And while none of the savory recipes actually mention the ingredient savory I don’t see any reason why it can’t be added. And in honor of this year’s herb, I have no doubt I’ll be making savory savory pancakes sometime.
What about you? Have a favorite herb? Do tell – you know I love to hear.
I am just getting more familiar with herbs and love using fresh whenever possible. This was all new information for me a fascinating. Thank you for sharing!
I’m thinking, although this is entirely unresearched on my part, that we in the U.S. are used to cooking more with spices than with herbs. I wonder why that might be. In any case, enjoy your explorations with savory.
Well, I will definitely be looking to plant some this year. I would love to blend my own Herbs de Provence – it sounds lovely. Thank you for the introduction.
It’ll be a lovely addition to your garden Liesl. Enjoy!
Lemon verbena is an herb my garden can’t be without. For several years I’ve made a tea from dried lemon verbena, dried lemon balm and thinly sliced dehydrated organic lemons. This winter when I came down with the “crud” it was so soothing on my throat.
Lemon verbena is a treat for the senses – how lovely to keep it as a garden staple. And you soothing tea sounds perfect.
I had no idea that savory was an herb itself! I know it is used to describe a certain kind of food (ie the sweet and savory you mention at the end) but I was totally clueless that there was a herb called savory. And that there is an International Herb Day! I have learned so much today and I love it!
It’s always fun to stumble upon s bit of new info isn’t it? Glad you popped by today Melissa, and wishing you a savory and sweet week.
cool. The only thing I know to use it in is split pea soup. Are there even donkeys in France? It doesn’t seem like a donkey sort of place.
Provence has mountains and sea cliffs and I can easily imagine donkeys, at least in the past.
I love using fresh herbs! Dill, basil and oregano are favorites in salads and sauces. Thanks for the information on savory. I love that word too.
Warmly,
Kathy
Yum – here’s to infusing all kinds of delicious foods with herbs.
I’ve always loved the savory – no matter how you pronounce it. I haven’t used the herb much – but I’m going to seek it out. I loved reading about the history of both the word and the herb.
Here’s to savory in all aspects of life!
How exciting to hear about a new herb. I love to cook and I’m not sure I’ve ever even had a recipe that called for savory, but have been curious about herb de Provence. I love your sharings Deborah and am looking forward to your recipes. I’ll have to put some up too.
Thanks for the kind words Kimberly, and for stopping by. Look forward to your recipes, and encourage you to try something with savory.
Oh where do I begin? I love them all although I do enjoy the scent of marjoram. I use the herbs de Provence when making chicken fricasee. So good.
I also heard and please correct me if this is not true, that savory was used at one time to disguise bad body odor.
There are so many uses to herbs many do not know but they truly are a nature’s gift!
While I don’t know for certain about the herb’s actual use in this case Tracy, I’d be the first to say smelling savory is a whole lot more appealing that smelling stinky. 🙂
I love marjorum too, and it’s so pretty.
Thanks for this post, Deborah. I haven’t had much (any) experience with savory, but you’ve inspired me to give it a try. I do so enjoy cooking with fresh herbs. Having them on my kitchen window sill has really helped to incorporate them into most things I eat. Thyme is my favorite.
Windowsill herb gardens are wonderful aren’t they? I love being able to look at them and having them a reach away is always an inspiration to include them in meals. Thyme is a favorite of mine as well.
I’m big on parsley; my family had a very hardy parsley plant in the flowerbox, and it was fun to snip a bit off fresh when I was hungry and dinner wouldn’t be for hours.
Oh that is fun. Lots of people don’t appreciate parsley because their only exposure is the sad little limp garnishes on restaurant food plates. But fresh from the garden is an entirely different story.