Summer savory
Summer savory ( Satureja hortensis )
The summer savory ( Satureja hortensis ), also called garden savory, a perennial plant of the family Lamiaceae is ( Lamiaceae). The plants are widely used herbs.
- 5.1 propagation
Description
The Summer savory is an often highly branched, annual, herbaceous plant with a strong taproot. The quadrangular, woody in the lower parts of stems reach lengths of up to 25 centimeters in grades up to 60 centimeters. The leaves are sessile, linear to lanceolate, pointed, entire, dark green, sometimes tinged with purple and slightly hairy, they have oil glands.
The flowering period extends from July to October. The inflorescences are einseitswendige pseudo-spikes or Scheinwirtel from usually five petals. The hermaphrodite, zygomorphic flowers are fünfzählig. The cup is evenly pentadentate. The five white, pale pink or purple petals are fused into a crown that has a red dot throat. The crown consists of a simple and nearly flat upper lip, and a three-lobed lower lip with enlarged middle lobe. The four stamens are included in the crown, the top two are shorter than the lateral.
The seeds are dark brown, round to egg-shaped and reach a length of 1 to 1.5 millimeters, and the thousand grain weight is 0.5 to 0.8 grams.
Dissemination
Summer Savory is native to the eastern Mediterranean and the countries around the Black Sea.
Ingredients
Summer savory contains 0.3 to 1.7 % essential oil, with specific breeds 4 to 5% ( in each case the drug). This oil contains 40 % of carvacrol, 20% from p- cymene and thymol in addition, phenols, dipentene. In addition to the essential oil, there are still 4-8 % tannins, mucilage, bitter substances, β - sitosterol and ursolic acid.
Use
Use in the kitchen
Above all, it will use to flavor bean dishes, it is both fresh as well as dried usable. There is room in the Bulgarian part of the condiment known as Tschubritza.
Use in herbal medicine
Summer savory is used as a medicinal herb. As a tea, it is used to promote digestion, as an appetite stimulant and carminative, but also for coughs and bronchial diseases. When diarrhea associated with fermentation phenomena to quickly adjust an improvement after Pahlow. Wood holds the summer savory for a nourishing and stimulating plant that can be used in a weakness of the endocrine and sympathetic nervous system.
Cultivation
1995 were grown in Germany 81 hectares summer savory. Other important producing countries in 2001 were Russia, Turkey, Afghanistan, India, Sri Lanka and South Africa. Although summer savory is relatively undemanding in its location, but appreciates warm and loose, nutrient-rich soils and is frost sensitive. The sheets can be promoted heavily by pruning before flowering to about 10 cm.
In 1999, six varieties on the market. Goal is to breed the highest possible income herb (leaf content> 35%) and high contents of essential oil.
Propagation
The propagation of the plant takes place by seeds in April to mid-June, max. 0.5 cm covered with earth, are sown. The savory one of the Lichtkeimern, the germination time is about 2 to 3 weeks. Then the seedlings have to be separated, because if the plants are too close, many woody stems and little leaves are formed. Ideal is a distance of at least 15 to 30 cm. Preferably, a sunny and wind -protected location for the propagation and cultivation should be used.
Harvest
The best harvest time is just before and during flowering. The collected herbs are dried and after drying, the sheets are peeled apart at a Rebel professional production machine.
History
Savory is is in Central Europe since Roman times. Charred seeds were found, for example, in the castle of Valkenburg. In the Middle Ages it was cultivated in Central Europe.