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Savory — description with a photo of a plant; growing, properties and application

Caloric content: 272 kcal.

Energy value of the product Savory:
Proteins: 6.73 g.
Fat: 5.91 g.
Carbohydrates: 23.03

Savory — a herbaceous plant, a representative of the family of Yasnotkovyh. The savory is a semi-shrub; it is an erect plant with a branched stem and small purple flowers (see photo).

It is distributed in the Mediterranean, as well as in Asia, it can be found in Europe, the Crimea, and Turkey.

In the manuscripts of Virgil the savory appears as a plant for flavoring food.

The ancient Romans believed in the magical properties of this plant, they wore chabra wreaths, hoping that this would help clarify the mind and improve memory. Such a wreath symbolized belonging to a noble family.

From the Mediterranean countries savory got to Europe thanks to the monks. The pleasant taste and aroma of the plant helped him to gain popularity in many national cuisines. Savory has become one of the most common seasonings due to its low cost, especially in comparison with pepper, cloves, lemon, ginger.

Growing savory as a garden plant, it is considered very unpretentious, but the fertile soil, the richer the flavor of chabra. Planting should take place early in the morning on a warm day. Sometimes savory grows as a weed plant in gardens, in gardens. He prefers dry gravelly and stony slopes and rocks.

Savory is an excellent honey plant. So far, there are no breeding varieties of this plant, cultivated wild species, for example, garden and mountain savory are usually grown in vegetable gardens. Often savory propagated by seeds. Before planting the seeds are carefully sorted. The main thing is to highlight the savory sunny place, which will ensure a good yield of fragrant greenery.

The plant can be grown in open ground or in pots on the balcony.

Care for savory consists of moderate watering, before winter it is sprinkled with peat or humus.

The plant blooms in July-August, but it is harvested before flowering. As a spice, the grass is cut at the very soil and dried in bunches in a draft. After drying, the aroma of chabra is enhanced. Add to the dishes it is necessary in small quantities. The plant retains its taste and aroma well, it should be stored in paper bags.

Savory can be grown even in a flower pot in a city apartment. The seeds of the plant are sown at the end of winter or early spring in the previously prepared soil. The soil should consist of one part of garden soil and two parts of humus. Seeds are sown in a pot or small bowls every 2 cm. In order for the first shoots to appear as early as possible, the bowls are covered with plastic wrap.

Care for savory growing at home is watering and organic dressing. Plants that are removed during the thinning process can then be consumed for gastronomic purposes.

The healing properties of chabra are due to its valuable chemical composition.

Young shoots of chabra contain a large amount of mineral salts, carotene, vitamin C. Carotin, when it enters the human body, turns into indispensable vitamin A. It participates in many vital processes of the body, is a powerful antioxidant. Vitamin A neutralizes free radicals that destroy cell membranes. Vitamin C, also contained in savory, is considered one of the most important vitamins that the body needs to protect against infectious diseases. He is involved in the synthesis of collagen, as well as some hormones. Vitamin C normalizes capillary permeability, participates in blood formation.

Savory is also rich in tannins, mucus and tar. Tannins give the plant an astringent taste, and tar and mucus provide a special medicinal value. It has been scientifically proven that the essential oil of the plant is a powerful antioxidant.

The specific aroma of the plant gives the presence of essential oils. The savory is an essential oil plant, and an oil with a warm spicy-balsamic aroma is obtained from it. Oil tones up, gives a person strength and energy, increases concentration of attention. This valuable oil is effective at alcohol and drug addiction. It is also stated that it eliminates tremor — fast, rhythmic movements of the limbs, caused by muscle contractions. Tremor can occur with fatigue or when experiencing strong emotions, as well as with Parkinson’s disease.

Savory is widely used in cosmetology. Essential oil of this plant perfectly fights baldness, strengthens hair, makes them strong and healthy. It is also believed that the plant has powerful anti-inflammatory properties, it will be useful for problem skin, boils, dermatitis, eczema. Being an excellent antiseptic, savory is used for fungal infections, scabies. The plant has a beneficial effect on the skin, rejuvenates and regenerates it.

In cooking, savory has been used for a long time, it has a pungent aroma that resembles the smell of pepper. The Romans cooked a special sauce with savory, which was then served to fish and meat. In ancient times, savory was used as a substitute for expensive pepper, the plant was even called “pepper grass”. Later, savory became known in Europe, then they began to add it to meat rolls, from which sauces were prepared for meat dishes, added to pies stuffed with pork, sausage. The herb can also be used for breading.

In Bulgaria, savory is considered one of the most popular seasonings. It is the addition of “chubrica” (so called savory in Bulgaria) that gives dishes a delicious taste and aroma. The plant is also part of the famous «Bulgarian ketchup.» In the Moldavian cuisine, savory can be found as a seasoning called chimbra. Without this plant it is difficult to imagine Georgian and Armenian cuisine. In many national cuisines savory is widely used in salting. In salads, it goes well with fresh cucumbers.

In cooking, savory has been used as a valuable spice. Its aroma goes well with legumes, such as beans. The green leaves of the plant can be consumed throughout the summer season.

Savory not only gives the dish a special taste, but also helps to fight intestinal gases, the appearance of which is provoked by legumes.

In Germany and Holland, the plant is even called «bean grass» because it helps digest starchy and heavy foods.

For gastronomic purposes, they use both fresh and dry plants. This spice is added when salting tomatoes. Savory goes well with fish, steaks, fried potatoes, stews, biscuits, mushrooms. Cooks recommend adding savory at the very end of cooking so that it does not become bitter. Savory blends well with other herbs such as oregano, marjoram, basil, rosemary, sage, parsley, thyme, and fennel.

The benefits of plants have long been known folk medicine. In France and Germany, it is used as an antibacterial and antiparasitic agent. In folk medicine, the healing properties of chabra are used for tachycardia, cystitis, flatulence, and colds. Essential oil helps with diseases of the joints, arthritis, arthrosis, neuralgia. It is also used in stomatitis, gum inflammation.

In medicine, savory is used to prepare decoctions and tinctures. Clinical studies have confirmed the healing properties of the plant, as well as the effectiveness of its use in flatulence and as an astringent for stomach disorders. It has been proven efficacy of chabra as an antiparasitic agent, as well as a remedy for intestinal colic.

In folk medicine, its use is even wider. Infusions of the plant are used as a means to increase appetite, as well as an antiemetic. In the Renaissance, he was considered a powerful painkiller. Healers used it to solve problems with the stool.

Harm to the plant body can cause with individual intolerance, as well as the presence of chronic diseases. Before using chabra for medicinal purposes, you should consult with your doctor. The essential oil of the plant can cause irritation of the skin, mucous membranes. It is forbidden to use oil during pregnancy, hypertension.

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