Savory: Herb of the year 2015

The past year was special for Savory since it was chosen by the International Herb Organization as the herb of the year.

IHAThe International Herb Association (IHA) is a professional trade association, created in 1985 in the US to provide educational services and information about herbs and their uses. For each year from 1995 to 2020 the International Herb Association chooses “the herb of the year”, in order to highlight the properties, aroma and uses of each herb. To be chosen as the “herb of the year”, it should be considered exceptional in at least 2 out of 3 key areas: cooking, medicinal properties and decoration of each dish.

One of the members of the International Herb Association and author of the book “The Virtues of Savory – A Most Excellent Herb”, Marge Powell, believes that savory is one of the most exceptional herbs of nature. This opinion is briefly supported by the following reasons:

  1. It has an intense, spicy aroma.
  2. It is a valuable addition to many recipes.
  3. The aroma is slightly reminiscent of the famous thyme, but it has its own personality and occupies a special place in the culinary creations.
  4. It is an integral part of the famous herb blend «Herbs de Provence». A traditional French herb blend recipe, consisting of thyme, savory, rosemary, lavender and marjoram.
FYSIS Savory Ready To Use

FYSIS Savory Ready To Use

Savory is a Mediterranean aromatic herb used in cooking for over 2000 years. It is a member of the family «Satureja» and one of its best varieties is the type «Satureja thymbra», whose name is said to derive from the ancient Greek city Thymvra, which was located near ancient Troy. The flavour is spicy and the aroma very intense, while it can be perfectly combined with oregano, thyme and rosemary. It is common to be used more on vegetables, soups and legumes (especially beans) and less on meat dishes.

This aromatic plant has been considered as a panacea for thousands of years. A magical herb that symbolises love and eternal health. In ancient Greece it was used in wine to give flavour. The ancient Romans considered it as an aphrodisiac and used it to combat wounds in the mouth or throat. It is said to have many benefits for the human body , and is famous for its healing and antibacterial properties. Considered a natural tonic and helps fight insomnia.