By: Leanne Ely
Savory is a fragrant aromatic herb with two seasons, bringing us winter savory and summer savory. Winter savory is very pungent, making it less popular for cooking than its lighter, more fancy-free cousin, summer savory.
Both summer and winter savory have been used medicinally and in cuisine for a couple thousand years—no small wonder when you consider all of the amazing health properties of this member of the mint family.
Savory leaves contain antioxidants, healthy dietary fiber and important essential oils. One of those oils is called thymol and it has both antiseptic and antifungal properties.
Carvacrol is another component of savory that not only gives savory its pleasant taste and smell, but is also antibacterial.
Savory improves liver and kidney function, while aiding in the formation of red blood cells. It also has anti-rheumatic, digestive, expectorant and other health properties.
Throughout the centuries, savory has been used as a natural remedy for colic, gas, diarrhea, urinary infections, coughs, sore throat, chest congestion, headaches and nausea. Heck, savory is even beneficial for dental health!
Savory is easy to grow on your windowsill, or it’s also readily available dry.
Gain the benefits of savory by tossing it into your dressing the next time you cook a turkey. Mix it into your next quiche, meatloaf or tomato sauce.
While adding a nice aroma and tang to your food, savory will also improve your health—bonus!