Savory use. Why savory is useful: composition and medicinal properties of the plant

> Useful properties and uses of savory

A seasoning and medicinal plant growing in the eastern Mediterranean and Black Sea regions is savory, the beneficial properties of which were known and loved by the ancient Greeks and Romans. Throughout Europe, this spice is widely used both in cooking and in herbal medicine.

Savory and thyme it's absolutely the same thing. Savory has a rich composition. Vitamins: A, B1, B3, PP, B6, C. Minerals: potassium, calcium, sodium, magnesium, phosphorus, iron, manganese, selenium, copper, zinc. Savory is a very high-calorie product. One hundred grams of savory accounts for 272 kcal.

Savory beneficial properties

This herb has big amount useful properties, which has been successfully used to treat a number of diseases. This was known back in the Middle Ages, when this spice was used as a tonic and pain reliever. Garden savory is effective for diarrhea, leucorrhoea in women and in the treatment of sclerosis. This is not just a guess, it's confirmed official medicine advanced countries of the world. Moreover, in some European countries (France, Germany) savory was classified as an official medicines. This herb has a tonic effect, is a strong diaphoretic, antibacterial, and anthelmintic drug. Savory is effective for stomach and intestinal spasms and helps stimulate the production of gastric juice. This spicy herb lowers blood sugar levels, which is important for patients to know diabetes mellitus. It is effective for gallbladder disease. Eating savory helps increase the body's defenses and get rid of colds, runny nose and cough. The juice and infusions of this herb help get rid of pain after an insect bite, as well as disinfect the wound and relieve irritation.

This remedy helps to treat hemorrhoids, stomach catarrh, and diarrhea. Ten grams of dried savory are boiled in 300 milliliters of water for exactly two minutes, then filtered and taken three times a day. Savory helps to cope with nervous tension, relieve stress and calm down.

Savory is used to prepare delicious and healthy tea. To do this, take two teaspoons of the herb and throw it into 250 ml of boiling water. After this, you need to leave for 10 minutes and strain. This tea is drunk only warm. It helps strengthen the immune system and cure ARVI. To get rid of an obsessive cough, add a spoonful of honey to this tea for taste and benefit.

Savory application

Savory is widely used in aromatherapy, the use of which is limited to the production of essential oil. It is a strong antioxidant, which makes it an excellent tool for prolonging youth and protecting against the development of cancer. Cosmetologists also took this into account. Savory essential oil is widely used in cosmetology, adding to all kinds of masks, creams and other products to prolong the youth of the skin.

In cooking, savory is used both dried and fresh. Fresh leaves are very tasty in salads; they are added when preparing the most delicious sauces and soups. This spice is ideal for canning, green peas, and a number of other vegetables. But dried savory is best suited for adding to mushroom dishes and to. Savory goes well with cheeses, potatoes and meats. Adding savory to food is important not only to give it a special taste and aroma, but also to disinfect it. This spice has strong bactericidal properties and also helps increase appetite. When preparing a dish with savory, this herb is added immediately before the end of cooking, so as not to be subjected to prolonged heat treatment and not to destroy the beneficial substances.

Not everyone benefits from savory equally. It is contraindicated for anyone who has a stomach or duodenal ulcer, as well as liver and kidney diseases, cerebral atherosclerosis, thyroid disease, arrhythmia, cardiosclerosis, and pregnancy. There is a possibility of individual intolerance, so you need to be as careful as possible when using this spice for the first time.

Savory is one of those plants that find their application in several areas at once. This aromatic herb is used not only as a seasoning, but also as an ornamental and medicinal plant. We will try to understand all its beneficial properties.

Description of the plant

Savory (lat. Satureja) belongs to the genus Savory of the Lamiaceae family. This is an annual semi-shrub plant with a branched and erect stem, the average height of which is 40-50 cm. In nature, it is distributed in the Mediterranean. The leaves are lanceolate, bell-shaped flowers of various colors: bluish, pink-white, purple. The fruits are round nuts.

Important! Savory and thyme are often confused, but these are different plants, although both types are actively used both in cooking as a seasoning and in cosmetology and medicine.

Growing and care at home

This herb is grown on personal plots as in quality ornamental plant, and for consumption as a seasoning. When disembarking at open ground select a well-lit area. Savory is not picky about the quality of soil, but on fertile soils it feels better, its productivity increases and its aroma intensifies. Caring for the plant consists of removing weeds and regular watering.

Savory is also grown in apartment conditions. Plant seeds in pots at the end of March or beginning of April. The grown sprouts are transplanted one by one into separate pots with a volume of at least three liters. Pots are placed in well-lit places, such as window sills or a loggia, close to the windows. If there is a lack of light, arrange artificial lighting- this may be needed in winter.

The soil in the pots should be kept moderately moist. Excessive, as well as insufficient, watering leads to the death of plants. Savory is fed with complex fertilizers for indoor plants. Note that savory can grow indoors all year round.

Did you know? During the Roman Empire, noble Romans wore savory wreaths during festivities. In addition, this spice replaced the expensive black pepper for Roman commoners, which is why it was called “pepper grass.”

Chemical composition

Interesting chemical composition this grass. It contains the following organic substances:

• carvacrol, belonging to the class of phenol monoterpenides, this substance has a pleasant smell and taste, and also slows down the development of some pathogenic bacteria;
• cymol, belonging to the class of aromatic hydrocarbons, - has a weak citrus odor, in pure form used in perfumery and Food Industry;
• borneol, related to terpene alcohols, - widely used in perfume compositions and as a fragrance for household chemical products;
• cineole, which is a monocyclic terpene, is used as an antiseptic and expectorant in medicine.

The nutritional value

The calorie content of 100 g of dry product is 272 kcal. The composition (per 100 g of product) includes 23 g of carbohydrates, 6.7 g of protein and 5.9 g of fat.

The plant is rich in microelements. IN the largest quantities it contains (per 100 g):

• - 2132 mg;
• - 1051 mg;
• - 377 mg;
• - 140 mg;
• - 24 mg;
• - 38 mg;
• - 6 mg.

Beneficial features

The popularity of savory is due not only to its taste, but also to many other beneficial properties related to digestive system. It improves digestion and increases appetite, has anthelmintic, diuretic and choleretic effects, helps with flatulence. It is also used as an antiemetic.

In addition, this herb normalizes the pulse, kidney function and menstrual cycle, and increases male potency. With its help you can get rid of dry cough. It also has a positive effect on nervous system. It is believed that consuming savory increases performance, both physical and mental.

Preparation and storage of plants

The leaves can be consumed fresh. To do this, young leaves at the top of the plant are selected. Mass collection begins before flowering begins or at its very beginning. Plants are cut, leaving 10 cm of trimmings in the soil, collected in small bunches and dry in a draft. Dried plants are crushed. Stored finished product in a glass or porcelain container that closes tightly. Containers with the product must be kept in a dry, dark place.

Application in cosmetology

It is actively used in cosmetology essential oil, obtained from savory. It is used for alopecia - pathological hair loss. This oil is also useful for preventive purposes to strengthen hair follicles.

In addition, the oil is used to get rid of eczema, dermatitis, and acne.

Use in cooking

As a seasoning, savory goes well with a variety of foods: meatloaves, sausages,... In some cuisines around the world it is used for pickling and marinades. This herb is added fresh and to salads.

Did you know? It is believed that in Bulgaria savory (called chubritsa there) is the most popular compared to other countries in the world. In this country, it is added to almost all dishes - from meat to various sauces.

Use in folk medicine

IN folk medicine This herb is used to alleviate the condition of a variety of diseases. So, it is used for tachycardia and headaches, as a bactericidal agent, and for cystitis (inflammation of the bladder).

Savory is also widely used for various diseases of the gastrointestinal tract, skin diseases, to get rid of worms, as well as for colds and dry cough.

Important! Apply folk remedies should be used with caution, especially in case of serious illnesses. It is highly advisable to consult a doctor before starting to take such medications, especially since in some diseases the use of this plant is excluded.

Contraindications and harm

This seasoning should not be used when exacerbation of liver and kidney diseases, stomach and duodenal ulcers, atherosclerosis, thyroid disease, cardiosclerosis. In addition, there is individual intolerance of this plant. Its use is also prohibited during pregnancy.

As you can see, savory, in addition to beautiful taste qualities, also has medicinal properties, but, of course, it is, first of all, a seasoning that enjoys well-deserved popularity in many countries around the world. Grow it on own plot or even in an apartment is quite easy, which has made it quite popular among gardeners. When using it as a medicinal product, you must remember the contraindications.

Doctor of Agricultural Sciences, Professor of the department. Botany RGAU-MSHA named after K.A. Timiryazeva

Surprisingly, when dried, this plant is often confused with thyme. Of course, the smell is vaguely similar, but thyme does not have that characteristic peppery taste. Actually, there are two types of savory - annual garden savory, or garden savory (Satureja hortensis) and perennial subshrub mountain savory (Satureja montana). Both species are very popular in Europe, especially Germany, France, Spain, the Balkans and Hungary. The aroma of their oils is similar to thyme and monarda due to the presence of thymol and carvacrol in significant quantities. And thanks to these components, savory has long had not only nutritional value.

Let's start with garden savory, which is more suitable for growing in the Non-Chernozem zone due to the absence of the need to winter in our harsh conditions and relative early ripening.

Spice and preservative

As a spicy-flavoring plant, garden savory has been used since ancient times. It has always been considered an ideal spice for flavoring oils, vinegars and sausages. As shown modern research, this observation has a scientific basis. Garden savory leaves are rich in phenolic compounds; modern scientists primarily isolate rosmarinic acid, which is an excellent antioxidant and effectively prevents oils from going rancid, especially in the absence of a refrigerator. Savory also contains an essential oil with a large proportion of thymol, which is good antiseptic and suppresses the development of almost any microorganisms, including those that cause food spoilage.

Recipes for dishes with savory:

• Chicken breast in a sleeve with apples and banana “Festive”
• Couscous salad with cherry tomatoes and French herbs

Medicinal properties

The plant has been and is actively used in medicine for its antimicrobial properties.

The aerial part, cut off during flowering, is used as an antiseptic, carminative, digestive stimulant, as well as a stomachic and expectorant. When taken orally, it helps with colic, a feeling of fullness in the stomach, and diarrhea, especially associated with infection. Orally in the form of tea or infusion in a mixture with other anti-cold plants, it is used for coughs with bronchitis, tracheitis, and laryngitis. You can do inhalations by pouring boiling water over the dry raw materials in a bowl, and then breathe over the rising steam.

There is evidence in the scientific literature that when taken orally and as a food product, savory is effective against obesity, especially associated with type 2 diabetes.

This plant is also grown to obtain essential oil for cooking and aromatherapy, which has been gaining popularity in recent decades. Main oil producers: Italy, Bulgaria, USA, Dalmatia and France. Essential oil is obtained by steam distillation from a fresh or dried plant. Oil yield is from 0.3 to 1.7% (in rare cases it can reach 3% or more). It is a highly mobile liquid from colorless to light yellow with a spicy and pungent taste. If you process plants in dry form, then the yield of essential oil will be higher, and its color will be slightly darker. The oil contains carvacrol, thymol, γ-terpinene, p-cymene, β-caryophyllene, linalool and other components. Interestingly, thymol predominates in wild forms (29-43%), and carvacrol predominates in varieties (42-63%). The total content of phenols (namely, these include thymol and carvacrol) also varies depending on the place of cultivation, phase of plant development and origin from 12 to 73%. In addition to the essential oil, as already mentioned, there are rosmarinic and ursolic acids, as well as flavonoids hesperdin and naringenin, which give the raw material bitterness. In the aerial part, 4-8% tannins, mucus, bitterness, sitosterol and more than 200 mg/% ascorbic acid were found.

Externally, both the oil and the infusion of the herb are used for rinsing for stomatitis and gingivitis, and rub insect bites with fresh leaves. When it comes into contact with the skin, the oil has a warming-irritating effect. The infusion is used to rinse hair during hair loss, beginning baldness and dandruff. Moreover, if for an infusion for internal consumption they take 1 teaspoon per glass, then here it is better to take more raw materials - 1 tablespoon.

In Iranian folk medicine, savory was used externally as a pain reliever for muscle pain and sprains. As modern research has shown, hydroalcoholic extracts from the above-ground part of the plant (and, in everyday language, vodka tincture) in the form of a compress really relieve pain. Moreover, when comparing the tincture, the amount of polyphenols isolated from plants, and essential oil, it was found that they all had an analgesic effect, and the essential oil and polyphenolic fraction also reduced swelling. Therefore, a few drops of essential oil mixed with a tablespoon olive oil- a good homemade ointment for sprains, myositis and radiculitis.

If you don’t have essential oil, you can take dry plants and infuse them in sunflower oil. Moreover, it is better to do this in the following way: take the raw materials and add oil. Leave for 5-7 days in a warm, dark place in a well-closed jar or bottle, then strain and pour the next portion of raw materials with this oil, and then repeat the process again. This will allow the vegetable oil to be more saturated with essential oil, and for external use you will get what you need. For internal use as salad oil, you can limit yourself to one serving of raw materials.

Animal studies have shown the antioxidant activity of savory extracts in general, as well as its polyphenolic fraction. And this property is associated precisely with the presence of rosmarinic acid, which, in addition, has anti-allergic properties. In vitro, the addition of an aqueous savory extract doubled the activity of catalase and superoxide dismutase, enzymes that fight free radicals and oxidative stress.

It is used in the perfumery and cosmetics industry and to create spicy and aromatic compositions in the food industry.

Contraindications. Savory is contraindicated as medicinal plant during pregnancy.

Quite a lot of interesting studies have been carried out to study the antimicrobial activity of the plant both as a whole and individual fractions isolated from it. In particular, essential oil suppressed the development of yeast-like fungi Candidaalbicans(the causative agent of thrush) and C.glabrata, as well as gram-positive microorganisms Streptococcussanguis, Streptococcussalivarius and the well-known and invincible Staphylococcus aureus ( Staphylococcusaureus) and gram-negative pathogens of intestinal disorders Shigellaflexeneri, Shigelladysantri, as well as one of the causative agents of pneumonia Klebsiellapneumoniae. It is interesting that in this antimicrobial effect, not only the main components are important - thymol, carvacrol, but also minor ones like pinene. If the components were taken separately, their effectiveness was often lower than in the mixture.

Vegetable garden defender

Old gardening books indicate that if savory is planted next to legumes, it will repel pests that damage the crop. In modern detailed studies, activity against seedling diseases has been noted vegetable crops. The results of Turkish researchers showed that extracting a mixture of hexane and methanol from the aerial parts of the plant can be used as a means to combat blackleg pathogens ( Clavibacter michiganensis ssp. michiganensis, Xanthomonas axanopodis) in lettuce and tomato seedlings by treating the seeds before germination at a concentration of 2.5 mg/ml. But the essential oil did little to inhibit seed germination. But this is still more in the field of scientific research.

The history of mankind's acquaintance with these wonderful plants is lost in the depths of centuries. Even at the dawn of civilization, the Sumerians and Egyptians burned twigs of fimbra in the fire of ancient altars, appeasing their many formidable gods with a fragrant aroma and purifying the air of gloomy temples. Later, the tradition of burning incense was adopted by the ancient peoples of the Mediterranean. Entire peoples and civilizations sank into oblivion, kingdom after kingdom replaced each other, and these fragrant herbs managed not only to survive, but also to maintain their significance throughout the ancient and modern history. Over time, the ancient Arabian name for the plant fimbra entered other languages ​​as famber, chamber, savory. The ancient Greeks called this plant famiam, which was interpreted by subsequent generations and peoples as incense and thyme.

With the establishment of botanical science and the desire to bring the entire plant kingdom into a single system, the common name for these plants, fimbra, was abolished, and plants were divided into two genera - savory(Satureja) and thyme(Thymus), classified as one family - Lamiaceae.

The fragrant, bitter-spicy savory did not grow in Rus', but was well known, and the diminutive name thyme, which was similar in appearance, was firmly assigned to it - thyme. With thyme-thyme, our ancestors fumigated livestock after calving, house and utensils, hunting and fishing gear- for good luck and good fortune, and village healers treated colds, coughs and many other diseases.

Later medicinal properties thyme has received scientific confirmation. The leaves and flowers of the plant contain up to 3.5% of a complex essential oil, the main components of which - thymol, carvacrol and linaol - are used in pharmacy as components for medications. Like lavender, thyme oil is a wonderful antiseptic and promotes wound healing. Helps with various respiratory tract infections (colds, coughs, whooping cough, bronchitis), acts as an analgesic for rheumatism and arthritis. Stimulates blood circulation and increases blood pressure. It has a calming effect, treats insomnia, helps with menstruation disorders, treats some skin diseases and hair loss. In general, it increases the body's resistance to all kinds of infections. Before the discovery of antibiotics and other synthetic antiseptics, essential oil of thyme (Thymus vulgaris) was considered the most powerful substance with high antibacterial, antifungal and antiviral effects.

People also use other thymes for medicinal purposes, which are close to the main medicinal type: creeping thyme, Marshall thyme, Crimean thyme, Carpathian thyme, lemon-smelling thyme, etc. But still, their medicinal power is significantly inferior to ordinary thyme, their It is more appropriate to use it in cooking and as ornamental plants.

All thymes are low (10-40 cm) perennial subshrubs with woody, often lodging stems and herbaceous flowering shoots. Growing quickly, they form decorative turf. Tall forms are more compact and do not spread out as much. Flowering is long and bright, depending on the type and variety, it occurs in June - August. During flowering, the plants are enveloped in a fragrant cloud of aromas and literally move and hum from the nectar-collecting insects hovering over the flowers.

Until recently, the assortment of thyme in our gardens was quite monotonous and was represented mainly by varieties of creeping thyme or wild species taken from nature. Now herb lovers have the opportunity to choose. Nurseries offer wonderful varieties of Western European and Mediterranean species. The variegated forms with silver, marble-white and yellow-golden foliage are especially decorative. Such plants are decorative all season, regardless of flowering. For rocky rockeries, decorating a retaining wall and as a filler plant in the foreground of a flower garden, low ground cover varieties and species are well suited: early thyme (T. praecox) - with small pubescent leaves, so-called creeping (T. serpillum), so-called Carpathian ( T. carpaticus), T. common (T. ulgaris), T. lemon-scented (T. citriodorus).

The most significant species is common thyme. The plant is native to Balkan Peninsula, but over the centuries-old history of cultivation it was also introduced into the northern countries. It is grown to obtain essential oil raw materials. In amateur gardens, the plant has performed well in harsh areas. In recent years there have appeared decorative varieties: with golden and variegated leaves, with marble splashes of yellow, white and silver.

Another wonderful new product for lovers of herbs is lemon-scented thyme, a heat-loving species from the south of France and Italy. The spicy aroma of its crushed leaves contains a slight hint of citrus, which is how the plant got its name. The youngest of the cultivated species is only 400 years old! For a long time it was considered a natural hybrid between the so-called common and so-called flea beetles, but DNA studies did not confirm the hybrid origin, and today botanists position the plant as a separate, independent species- Lemon-scented thyme.

This is an elegant shrub no more than 10-20 cm high with abundantly branching woody stems pressed to the ground. It grows rather slowly, but over time it turns into a dense mat. Most of its varieties are quite frost-resistant (Zone 5/6-9), however, in cold, snowless winters, the possibility of freezing still remains. But a plant planted in a pot on the southern window of the kitchen will give the housewife a lot of pleasant moments and culinary impressions in winter. In the spring, you can take it out into the garden again. Based on this type, many interesting varieties with variegated leaves: Argenteus, Silver Lemon and Silver Queen with shimmering silver-green leaves; golden leaf with long creeping shoots Creeping Golden Lemon; slender and tall, distinguished by the fruity-orange aroma of Fragrantissimus and others.

In Russian, having similar names, thyme (genus Thymus) and savory (genus Satureja) are often confused. Which is not surprising: according to appearance, the use in folk medicine and cooking of these plants is very similar. Both plants are still used as a spice in Russian cuisine. But unlike sweet-spicy thyme, savory has a stronger, richer aroma with a resinous-camphor note and at the same time a hot, bitter-pepper taste. In the oriental spice market, it is sold here under the name jambul (Uzbek, ling.) or kondari (Georgian, ling.).
In the savory genus, there are both perennial evergreen species - winter savory, and annual species - summer savory. As a spicy herb, mainly varieties of annual savory (S. hortensis) with long aromatic leaves are grown, seeds are sown directly into the ground or seedlings are grown. The growing season of the crop is 140-150 days. In warmer areas, perennial mountain savory (S. montana) is more often cultivated, which has a more pungent taste and a rich, coarse aroma compared to its annual garden cousin.
Thyme and savory belong to the group of xerophytes; they love space, lots of light and sun. In the shade, the shoots stretch out, the aroma of the leaves becomes less intense. Plants prefer well-drained, aerated soils. When planting, do not bury the root collar. A handful of humus should be added to the hole; for steppe and mountain species, you can add a little chalk. Plants look especially impressive against the backdrop of large boulders and white gravel.
These plants are unpretentious and require virtually no care: they do not need fertilizing and are not affected by pests. The main enemies of the plant are shade, weeds and dampness. Therefore, all care comes down to weeding and periodic watering. In winter, with the onset of persistent cold weather, the base of the bush in heat-loving species should be mulched with earth and covered with coniferous branches, straw or dry leaves.
From time to time it is useful to rejuvenate woody bushes of thyme and savory. In early spring, shorten the branches from the tips by two-thirds, to the woody part. We carry out lower pruning only on old bushes that are bare in the center and have lost their attractiveness. In this case, we rejuvenate the plant by completely cutting off the above-ground part into stumps 3 cm high. Pruning is indicated for plants even if they have suffered from winter frosts. These plants are easily propagated by seeds, rooted twigs and cuttings. But transplantation, especially of adult plants, is poorly tolerated, so try to plant them immediately in a permanent place.
All species of this fragrant family, thyme-thyme and savory, are widely used as a spice throughout the world. Literally a couple of thyme leaves per cup of tea will give the drink a magical taste and aroma. There are real legends about the culinary capabilities of this spicy herb. Chefs have a good saying: if you are in doubt about what seasoning to use for your dish, take thyme. This plant is in harmony with almost all products and is used in the preparation of a huge number of dishes, and what is needed is the dried herb (tops with buds), whose aroma and taste are more pronounced than fresh ones. In powder form and in small doses, thyme is added to vegetable and meat soups and bean side dishes; in large doses - in all kinds of fish dishes and minced fish. When frying fish, it is mixed with breading or flour (1:2), used for marinating shish kebab and coating meat and poultry. Thyme is not afraid high temperature, on the contrary, its taste is more fully revealed.
But savory, how Bay leaf and oregano (oregano), should be added to the dish shortly before it is ready and then be sure to remove the sprigs. In general, it should be used in doses, little by little, so that the taste and smell of the spicy plant do not dominate the main dish. Fresh summer savory greens are used in salads, soups, pickling and canning vegetables, pickling and pickling mushrooms.
Dry savory adds exceptional piquancy to soups; it is added to all legume and egg dishes, to stewed and boiled cabbage of all types. But the main purpose of this spice is meat. They flavor tender meat - veal, chicken, duck, turkey. Ground thyme and savory are added to sauces served with these dishes.
But still, the true soul of these plants is revealed in a mixture with other herbs. Try a mixture of the herbs you have on hand - to do this, mix oregano, thyme, savory and marjoram in equal parts and grind in a mortar to a powder. Fry the sesame seeds in a dry frying pan until a nutty aroma appears, cool and, adding a pinch of sumac inflorescences, mix everything into one spicy mixture.

Savory and thyme are very similar, which is why many people tend to confuse these two plants with each other. However, in fact, they have many more differences than similarities. They are mainly grown as spices However, thyme is also widely used for medicinal purposes. In our area, these plants can be found both in nature and on summer cottages, where they are valued mainly for their spicy aroma, and only then for their decorative qualities.

Similarities between savory and thyme

Despite the fact that many of us have heard both names at least once in our lives, we have not been able to fully understand: are savory and thyme the same thing or not? After all, these plants belong to the same family of Lamiaceae, are decorative and spicy. Also both are spicy plants. Both of them are honey-bearing. Perhaps this is where their similarities end. In all other respects, these two are perfect different plants. They probably have more differences than similarities.

Characteristics of thyme

Savory and thyme: what is the difference, how to distinguish them? Before answering this question, it is necessary to characterize each of these plants. Thyme is a ground cover plant, the height of which can reach 15-20 centimeters. It becomes especially decorative during the flowering period, which lasts quite a long time - from June to August. During this period, the soil is covered with fragrant rose bushes.

Thyme can be used both for flowerbeds as a carpet plant and for herb gardens. You can use it to decorate flower walls, rock gardens, as well as the border of a flower garden. Looks great in decoration garden paths. This plant can also be found in the design and strengthening of slopes.

Cultivation of thyme

Savory and thyme: what is the difference (the photo will demonstrate this clearly)? Now this question worries the masses. First of all, it should be noted that thyme can grow in one place for about 4-5 years. Planting is carried out according to the 30x40 pattern, and two or three plants can be placed in one planting place at the same time.

I love thyme very much calcareous soil, which, in addition, must be light, moisture-permeable and fertile.

Thyme in nature

Savory and thyme, the differences and characteristics of which have already become obvious, have adapted perfectly to the gardens. However, they can also be found in wildlife. Let's say, rocky sandy soils are an excellent habitat for this plant. It can be found in the forest-steppe, steppe zone Europe. Moreover, in our country this plant is often found in the wild; it is still rarely cultivated in gardens.

Use of thyme

Savory and thyme - are they the same thing or not, where are these plants used? This is the question many of our fellow citizens are asking. It is known that thyme has found quite wide application in medicine; in addition, it is widely used in cooking. However, if you examine the composition of some seasonings, you will find that they simultaneously contain both savory and thyme. This indicates that the plants are still different.

Thyme uses mostly non-lignified tops in the food industry, which are collected even before flowering. In this form, the plant can be used as a seasoning for salads, soups, fish and meat dishes, marinades and sauces. Many people also use thyme as a flavoring for tea.

Medical uses of thyme

Thyme and savory, the difference between which is already obvious, are also used in medicine. In particular, thyme is used not only as an expectorant, antibacterial and antispasmodic agent, but also as an analgesic and sedative.

No matter how safe and harmless herbs may seem to be human body, however, even they have contraindications. Thyme is no exception. It cannot be used during pregnancy, for various types of kidney and liver diseases, as well as for cardiac disorders.

Cultivation of savory

We continue to consider savory and thyme. The difference, photos of these plants are clearly demonstrated in this article. However, many gardeners would like to know what exactly savory is. Most often it is an annual plant, less often it can act as a biennial. In appearance it is completely discreet, but it can captivate anyone with its aroma. The flowers are white and lilac in color.

Savory is used for planting in spicy beds, but border use is also possible, and in this case cutting can be done twice per season. The plant is cut at the very beginning of flowering, making a cut at the level of branching of the stems.

What other features do savory and thyme have? What is the difference in how to care for these plants? With thyme, everything is more or less clear, but it is recommended to plant savory, keeping a gap of 10-15 centimeters between plants. It is better to leave 20-30 centimeters between rows. This plant has no special requirements for soil, but prefers light and fertile soil. It was on them that they were achieved best results cultivation.

Application of savory

How are savory and thyme used? What is the difference and where are they used? Above we clarified this issue in relation to thyme, but now we need to find out the scope of application of savory. This plant has found excellent use in cooking: fresh, dry, salted or pickled herbs, which have the taste of hot pepper, can be used as a seasoning for various kinds of salads, meat and fish dishes, and vegetables.

Savory in medicine

Savory and thyme are very different. What is the difference between these two plants? As is known, both of them have found application for medical purposes. However, their area of ​​use is somewhat different. Savory has bactericidal, astringent, hypotensive properties, and also has antispasmodic and carminative effects. In addition, a weak diuretic, anthelmintic, and antiputrefactive effect is observed.

This plant also has contraindications. For example, during pregnancy its large dosages are contraindicated.

Mountain savory

Garden savory may not be the only inhabitant of our gardens and vegetable gardens. There is also mountain savory, which is very valuable for its resistance to various natural anomalies. For example, it has increased drought resistance, is resistant to frost, grows well in partial shade, however abundant flowering can only be achieved in a sunny area.

Savory and thyme are equally valued by gardeners. What is the difference between them and what is of primary importance for a gardener? It should be noted that mountain savory is characterized by quite late dates flowering, which occurs from July to September. The flowers of this plant are white and pink with purple splashes. It has a characteristic balsamic smell, which clearly manifests itself just at the peak of flowering.

Planting savory and thyme

Savory and thyme are grown seedling method. However, thyme can also be propagated effectively by dividing the bush. This procedure does not require special preliminary preparation, unless you need to find suitable soil. Before planting, you can add organic fertilizers, which will have a beneficial effect on the further growth and development of your plant. Mineral additives, also previously added to the soil, have also proven themselves well.

Plant care

After you have planted savory or thyme on your plot, they need some care. Although the plants are unpretentious, they also have their own agricultural technology. For example, it is under no circumstances recommended to allow the soil to become excessively waterlogged. Watering should be very moderate. In a shaded area where drafts prevail, you will not be able to grow lush and beautiful bushes. In addition, in such places the plants will get sick.

The soil for planting plants should be loose, and weeds should be removed first. Thyme and savory are fed twice a season. The first time this procedure is carried out in the spring, and the second time after the first harvest, when the period of mass flowering begins. It is important to know that these plants should not be fed with fresh manure, as this can have a detrimental effect on them.

Finally, it became more or less clear to us how savory and thyme differ from each other, as well as where they are used and what peculiarities of agricultural technology they have. Of course, there are other criteria by which these two plants can be compared, however, they have a narrower focus and are used mainly by specialists or plant growers who professionally grow thymes.