Dried savory

Dried savory is an aromatic herb commonly used in cooking to flavor various dishes, especially stews, soups, meats, and sauces. Its scientific name is Satureja montana, and it belongs to the Lamiaceae family, the same as other aromatic herbs like thyme or oregano.

Native to the Mediterranean region, dried savory has been used since ancient times both as a seasoning and for its medicinal properties. Its aroma is intense and slightly spicy, with a hint reminiscent of oregano and thyme, making it an ideal addition to enhance the flavor of preparations.

Regarding its properties, dried savory is known for its digestive and antioxidant effects. It contains essential oils that help improve digestion and prevent stomach discomfort, in addition to having compounds that can contribute to the natural preservation of food.

In Latin America, dried savory is also known by some synonyms depending on the country, such as dried serpolet, hierba mora, or simply savory. However, the term "dried savory" is generally recognized in recipes when the dehydrated version of this herb is required.

In cooking, it is recommended to add dried savory in small quantities during cooking to take advantage of its flavor without it dominating the dish. It is a highly valued ingredient in traditional Mediterranean cuisine and is increasingly used in international recipes.