Summer Savory Leaf, Cut & Sifted

(Satureja hortensis)

Satureja hortensis — Summer Savory — is one of the oldest and most beloved culinary herbs of the Mediterranean world, a slender, aromatic annual of the family Lamiaceae native to the eastern Mediterranean basin and western Asia, cultivated for its culinary and aromatic properties since antiquity. Summer savory has been a kitchen herb of the highest importance in European cooking for over 2,000 years — the Romans were so fond of it that they spread it throughout their empire, and the poet Virgil grew it extensively in his garden. The genus name Satureja has a colorful etymology: the Roman naturalist Pliny the Elder attributed the name to the satyrs — the half-man, half-goat woodland spirits of Greek and Roman mythology — because of the herb’s legendary reputation as a powerful aphrodisiac. This reputation was so firmly established in medieval Europe that monks in many monasteries were forbidden from growing savory in their herb gardens, lest it disturb their vows of celibacy — a prohibition that says as much about the herb’s cultural standing as it does about medieval monastic life. Summer savory is closely related to Winter Savory (Satureja montana) but is considered the more refined and delicate of the two — with a flavor profile that beautifully bridges thyme, pepper, and mint into one of the most versatile and underappreciated culinary herbs in the Western tradition.

Summer savory leaf is rich in volatile essential oils and phytochemicals including carvacrol (the primary phenolic monoterpene — typically 20–45% of the essential oil, shared with oregano and thyme), thymol (a phenolic monoterpene — shared with thyme), p-cymene, gamma-terpinene, alpha-pinene, beta-pinene, linalool, borneol, camphene, rosmarinic acid (a potent phenylpropanoid antioxidant), ursolic acid, oleanolic acid, flavonoids (luteolin, apigenin, naringenin, eriodictyol), caffeic acid, chlorogenic acid, tannins, iron, calcium, magnesium, and vitamin C. Available in Cut & Sifted form.

Product Highlights

• Cut & sifted leaf of Satureja hortensis — Summer Savory
• One of the oldest and most important culinary herbs of the Mediterranean world — cultivated for over 2,000 years
• The genus Satureja is named for the satyrs of Greek and Roman mythology — a nod to the herb’s legendary reputation in antiquity
• Medieval monks were reportedly forbidden from growing savory in monastery gardens — a testament to its storied cultural history
• Flavor profile: a beautiful bridge of thyme, pepper, and mint — one of the most versatile and underappreciated culinary herbs
• Rich in carvacrol, thymol, rosmarinic acid, luteolin, and apigenin — a phytochemical profile shared with oregano and thyme
• Available in Cut & Sifted form

How to Use

Grilling: One of the finest herbs for grilling — add to rubs and marinades for chicken, pork chops, lamb, and grilled vegetables. Its peppery, thyme-like intensity holds up beautifully to high heat. Beans & Legumes: Summer savory has a centuries-old affinity with beans — it is the traditional herb of bean dishes across Germany (where it is called Bohnenkraut — “bean herb”), France, and the Balkans. Add to lentils, chickpeas, and white beans while cooking. Herbes de Provence: A classic component of the traditional Provençal herb blend alongside thyme, rosemary, oregano, and marjoram. Poultry & Stuffing: Excellent in poultry stuffings and roasted chicken preparations. Sausages & Charcuterie: A traditional flavoring herb in European sausage-making. Herbal Tea: Steep 1 teaspoon in 8 oz of hot water for 5–10 minutes; strain. The flavor is peppery, aromatic, and pleasantly warming. Vinegars & Oils: Infuse in white wine vinegar or olive oil for a fragrant culinary condiment.

Available in Cut & Sifted (2 oz, 4 oz, 8 oz).

Keep out of reach of children.