Savory

There are two different species of savory herb (Lamiaceae family):

• summer savory - derived from Satureja hortensis L., an annual plant cultivated throughout France and the Mediterranean region, harvested when in flower in June/July and distilled to give about 0.2% volatile oil.
• winter savory - derived from Satureja montana L., small hardy shrub which grows wild in southern France; harvested when in bloom and distilled to be about 0.25% of essential oil.

Most commercial samples are of summer savory.

Savory oil is obtained by steam distillation of the whole dried herb. It is a light yellow to dark brown liquid with a warmly aromatic odour reminiscent of thyme and oregano; the flavour is sharp and herbaceous.

Several qualities of savory oil exist, depending on the Satureja species used. Characteristic of savory oil is its high content of carvacrol; it also contains a-pinene, p-cymene, dipentene, thymol, linalool, a-terpineol, borneol, 1-carvone.

Savory oil is used mainly in food industry, e.g., flavouring sauces and soups.

Carvacrol