Savory Summer Organic
Summer Savory: Satureja hortensis (L.)
Why Summer Savory? Valued for its sweet, delicate, and oregano-like flavor and aroma, summer savory is a must-have botanical to add to your spice cabinet and your home apothecary. You’ll love adding this zesty herb to stuffed mushroom dishes, hearty marinades, herbed cream cheese, traditional Thanksgiving stuffing, and much more!
Quality Assured: Our summer savory is responsibly sourced from Turkey and is Certified Organic by Oregon Tilth and grown without the use of genetic engineering, artificial fertilizers, or pesticides. Our experts here at the Apothecary Shoppe personally evaluate every herb through taste, touch, and smell to assure that you are receiving the best botanicals suitable for use.
Satureja hortensis. Image by Steven Foster. Reproduced with permission.
How to Use
Benefits: Incorporating summer savory into your holistic cuisine or herbal regimen can promote normal free-radical levels as well as promote healthy cholesterol levels already in the normal range. Summer savory is can also promote a normal functioning immune system in healthy adults.
This statement has not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease.
Tuscan White Bean and Savory Spread
Try this simple and delicious spread from our friend and expert herbalist Susan Belsinger on a toasted baguette, a pita, or bagel. You could also substitute sage or rosemary for the savory.
Makes about 2 cups
- 2 cups cooked white beans or 1 19-ounce can of organic beans, rinsed and drained
- 2 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- 2 cloves minced garlic
- 1 tablespoon fresh minced summer savory
- 1/3 cup finely chopped celery
- 1 to 2 drops of savorysummer Satureja hortensisessential oil
- Salt and freshly ground black pepper
- Few pinches fresh red pepper flakes
Put all of the beans in a bowl, and mash about half of them with a fork. Add the olive oil, vinegar, garlic, savory, essential oil, and celery, and toss well. Season with salt, pepper, and red pepper flakes, if desired.
Let stand, covered, for about 30 minutes before serving. Taste for seasoning. If refrigerated, allow to come to a cool room temperature before serving.