Introduction:
The bitter-spicy herb is found all over the world. The aroma is strongest during flowering in June or July.
Use/Preparation:
As a spice, savory is mainly used for vegetables, mushrooms, fried potatoes, soups, meat and fish.
Health:
Legumes become more digestible with the addition of savory. It aids digestion, stimulates appetite and prevents flatulence. Crushed in a mortar, savory helps against swellings and wasp stings. As a tea, it is effective against coughs and bronchial congestion because of its antimicrobial and anti-inflammatory properties.
Alternatives:
Savory can be replaced in recipes by various alternatives. Thyme and oregano have a similar spicy aroma to savory. Marjoram, basil or rosemary can also be used in many dishes. Spices with comparable effects are seeds of fennel, anise and caraway.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 272/1140 |
| Fat | 5,9 g |
| Healthy fatty acids | 3,3 g |
| Carbohydrates | 68,7 g |
| Sugar | 0 g |
| Protein | 6,7 g |
| Salt | 0 g |
