Savory is not only a culinary herb but also a well-known remedy and home remedy for various digestive problems and respiratory diseases. The healing effect unfolds when used as a tea or bath additive, but also when used as a condiment.
When do you harvest savory?
You can harvest savory almost all year round, provided you have the hardy mountain savory in your garden. Harvesting begins shortly after sprouting in spring and only ends with increasing frost. Although the young shoots are still quite mild in taste at the beginning of the harvest, this can be quite appealing.
You can also harvest summer savory when the young shoots are around 8 to 10 cm long. However, this annual herb needs to be re-seeded or planted every year. By the time the seeds sprout, you have already started harvesting mountain savory. The taste of summer savory is much milder than mountain savory. So it makes perfect sense to plant both variants.
How do you harvest savory?
Even though savory doesn't have the same intense flavor all year round, you can harvest it any time there are fresh sprouts. Cut these off as needed.
You can tie the stalks into small bouquets and cook with stews or vegetable dishes. After cooking, the herb can be easily removed again. If you want the savory to remain in the dish after cooking, only use the softer leaves. The stems of mountain savory in particular are relatively firm.
The use of savory
As the name suggests, savory is often used in all kinds of bean dishes and is said to make legumes easier to digest. But it also tastes good with other vegetables and its slightly peppery aroma goes well with fish dishes. You can use the herb fresh or dried. In folk medicine, savory is used to treat coughs and various stomach and intestinal complaints.
Tips for using savory:
- stews
- vegetable and fish dishes
- Cough and cold tea
- digestive tea
- appetite stimulation
tips and tricks
Savory not only goes well with bean dishes, but also with other vegetables and fish.
UE