Savory Leaf Cut

Savory, native to the Mediterranean basin, is an aromatic herb with a distinctive scent reminiscent of lavender, apple and thyme. Its taste is slightly spicy and minty, with spicy and peppery notes, thanks to the carvacrol and thymol phenols it contains.  This plant is part of the Lamiaceae family and is scientifically known as Satureja montana L. It is cultivated mainly in the Mediterranean regions, notably in France, Spain, Italy, as well as in the Maghreb, Asia Minor and the Near East. Savory is often used in the composition of herbes de Provence, a mixture of aromatic herbs popular in Provençal cuisine.  Savory was traditionally associated with mythological deities, satyrs, because of its aphrodisiac properties. In the Middle Ages, it was also called "devil's herb" for similar reasons.  In terms of health, savory is stimulating, invigorating and helps combat fatigue, whether temporary or chronic. It has antibacterial, antiparasitic, antiviral and anti-inflammatory properties. Savory promotes skin healing and is beneficial for the digestive system, helping to balance the intestinal flora and relieve various digestive disorders.  In cooking, savory is ideal for enhancing the taste of vegetables, legumes, pork, lamb and stews. It is also used in soups, stews, veloutés, omelettes and scrambled eggs. Additionally, savory can flavor oils, wines, cheeses and salad dressings.  To preserve its flavor, it is recommended to add savory at the end of cooking, as it is sensitive to high temperatures.