Savory (Satureja hortensis / Satureja montana)
Description
Savory is an aromatic herb belonging to the Lamiaceae family. The two most common species are Satureja hortensis (summer savory, annual, more delicate) and Satureja montana (winter savory, perennial, more intense and resinous). The plant has slender stems, woody at the base, small narrow lanceolate leaves and tiny white to pinkish flowers. It has a warm, peppery, slightly pungent aroma, somewhat similar to thyme but sharper. It has been used for centuries in Mediterranean cuisine, especially with legumes, meats and preserved foods.
Common name: savory
Kingdom: Plantae
Clade: Angiosperms
Clade: Eudicots
Clade: Asterids
Order: Lamiales
Family: Lamiaceae
Genus: Satureja
Main species:
Indicative nutritional values per 100 g (fresh leaves)
Energy: ≈ 50–70 kcal
Water: ≈ 70–75%
Carbohydrates: ≈ 8–12 g
Protein: 3–6 g
Total fat: 1–2 g
SFA (saturated fatty acids; should be limited in the overall diet): traces
MUFA (monounsaturated fatty acids; generally favourable for lipid profile): traces
PUFA (polyunsaturated fatty acids; involved in cellular and anti-inflammatory functions): traces
Dietary fibre: 6–8 g
Vitamins: vitamin C, provitamin A (β-carotene), vitamin K, small amounts of B-group vitamins
Minerals: calcium, iron, magnesium, potassium
(Values are indicative and vary with species, growing conditions and freshness.)
Key constituents
Essential oil: rich in carvacrol, thymol, p-cymene, γ-terpinene, linalool, borneol and other terpenes.
Polyphenols: flavonoids (e.g. apigenin, luteolin, quercetin derivatives).
Tannins and other phenolic compounds with antioxidant activity.
Dietary fibre, especially in dried leaves.
Minor amounts of fat-soluble and water-soluble vitamins and minerals.
Production process
Cultivation
Sowing in spring for S. hortensis (annual) or transplanting young plants for S. montana (perennial).
Prefers light, well-drained soils with full sun exposure.
Moderate irrigation: the plant does not tolerate waterlogging and thrives in relatively dry conditions.
Harvest
Leaves and flowering tops are harvested at maximum aromaticity (typically summer, at flowering).
Manual cutting or light mechanical harvesting to avoid damaging stems and to allow regrowth (for perennial species).
Post-harvest
Cleaning and selection to remove foreign matter and damaged parts.
Drying in the shade with good ventilation or in low-temperature dryers to preserve essential oils.
Possible crushing/sieving and packaging as dried herb.
Other transformations
Steam distillation to obtain essential oil.
Preparation of herb blends (e.g. “Herbes de Provence”), seasoned salts, vinegars, oils and other flavouring products.
Physical properties
Small, narrow, dark green leaves.
Very intense and persistent aroma, especially when dried.
Dried product has very low water activity and good shelf stability.
Essential oil is highly volatile and concentrated, with strong fragrance.
Sensory and technological properties
Aroma: peppery, warm, thyme-like, slightly pungent with spicy and herbal notes.
Taste: aromatic, spicy, with a slightly bitter note if used in excess.
Withstands long cooking relatively well, unlike some more delicate herbs.
Dried leaves develop a stronger, more concentrated flavour than fresh leaves.
Traditionally used to improve digestibility of legumes and to soften sulphurous notes in some dishes.
Food applications
Flavouring for legumes (lentils, chickpeas, beans).
Seasoning for white meats, game, roasts and some fish dishes.
Ingredient in soups, stews, sauces, marinades, flavoured oils and vinegars.
Use in pickles and preserves (olives, vegetables in oil or vinegar).
Component of herb blends such as classic Provençal mixes.
Nutrition & health
Provides antioxidant compounds (carvacrol, thymol, flavonoids and other phenolics) that contribute to protection against oxidative stress within a balanced diet.
Traditionally considered digestive, carminative and mildly antiseptic, largely due to its essential oil composition (these uses are traditional and do not replace medical advice).
The essential oil shows antimicrobial and antioxidant activity in vitro; in foods it can contribute to flavour and, to a limited extent, shelf-life when used appropriately.
Very low caloric impact at typical culinary doses.
Fibre and polyphenols present in dried savory can support intestinal and metabolic health as part of a diversified, plant-rich diet.
Portion note
Typical culinary use:
1–2 g of dried leaves, or
5–10 g of fresh leaves per serving, depending on desired flavour intensity.
Allergens and intolerances
Savory does not belong to the list of major EU allergens.
Possible cross-reactions in individuals allergic to other Lamiaceae (e.g. thyme, oregano).
Essential oil may be irritant for skin and mucous membranes if used undiluted; in food it should always be well dispersed and used at very low levels.
Storage and shelf-life
Fresh herb
Dried herb
Up to 12–18 months if stored in tightly closed containers, in a cool, dry place, away from light and heat.
Aroma gradually decreases over time, even if microbiologically stable.
Essential oil
Typically 1–2 years stability when stored in dark glass bottles, tightly closed, at stable, moderate temperature and away from light and oxygen sources.
Safety and regulatory aspects
As a culinary herb, savory must comply with EU rules on:
pesticide residues (MRL),
contaminants (e.g. heavy metals, mycotoxins),
hygiene in primary production and post-harvest handling.
Processing sites must operate under GMP and HACCP systems.
Essential oils used in food and cosmetics are subject to specific regulations, including purity criteria and safe-use limits for potentially irritant or sensitising components (carvacrol, thymol and others).
Labelling
For the herb marketed as a food ingredient
Name: “savory”, “summer savory” or “winter savory” with botanical name (Satureja hortensis / Satureja montana).
Country of origin.
Net quantity, lot number and best-before date (especially for dried products).
Storage instructions (e.g. “store in a cool, dry place”).
For blends and essential oils
Full list of ingredients.
Net quantity and, for essential oils, intended use and safety warnings where legally required.
Troubleshooting
Weak aroma → over-drying, too old stock or poor storage (exposure to light/heat or open containers).
Dark or heavily broken leaves → low raw-material quality or advanced oxidative degradation.
Presence of moisture or clumping → risk of mould growth in dried herb; may require re-drying or, if mould is visible, disposal.
Excessively pungent or bitter flavour in the dish → dosage too high; savory has a strong taste and should be used sparingly.
Sustainability and supply chain
Savory can be grown with low-input techniques: modest water requirements, good tolerance of poor, dry soils.
Well suited to local, small-scale and organic cultivation, supporting short supply chains and reduced transport impact.
Plant residues are fully compostable.
For dried products, recyclable packaging such as glass jars or paperboard with minimal plastic can improve environmental performance.
Main INCI functions (cosmetics)
Extracts and essential oils from Satureja hortensis or S. montana can be used in cosmetics as:
Antimicrobial agents (thanks to carvacrol and thymol).
Antioxidant components supporting formula stability and skin protection.
Purifying and deodorant agents in deodorants, cleansing products and foot care.
Toning and “revitalising” fragrance components in aromatherapeutic or spa-type products.
Fragrance ingredients contributing a warm, herbal, spicy note.
Use levels must respect safety guidelines for fragrance allergens and potential irritants.
Conclusion
Savory is a powerful, characterful herb with a complex sensory profile and a long history in Mediterranean gastronomy. Its intense aroma allows effective use at very low doses, especially in legume dishes, meats, sauces and preserves. At the same time, its essential oils and polyphenols offer interesting antioxidant and antimicrobial properties relevant to both food and cosmetic applications. Agronomically robust and adaptable to low-input cultivation, savory fits well into sustainable, short supply chains when supported by careful handling, drying and storage practices to preserve quality and safety.
Mini-glossary
SFA – Saturated fatty acids; fats that should be moderated due to their association with increased cardiovascular risk.
MUFA – Monounsaturated fatty acids; generally beneficial for blood lipid profile.
PUFA – Polyunsaturated fatty acids; important for cell membranes and anti-inflammatory processes.
MRL – Maximum Residue Level; legal limit for pesticide residues in foods.
GMP – Good Manufacturing Practices; rules ensuring correct, hygienic production.
HACCP – Hazard Analysis and Critical Control Points; preventive system for managing food-safety hazards.
Studies
Savory has been used in the medical sector for a long time because of the antibacterial properties of its essential oil.
In fact, positive effects have been established specifically against oral stomatitis due to the use of prostheses (1) for which a topical application of the oil is recommended, but also positive effects against the growth of periodontal bacteria (2).
It has been shown to be effective against aflatoxins (3). For the record, the fungus that feeds them, Aspergillus parasiticum has seriously affected Italian and European maize in 2012, so much so that the Ministry of Health issued a circular of 14/09/2012 with which the competent bodies were warned of the danger to human health.
References_____________________________________________
Fierascu I, Dinu-Pirvu CE, Fierascu RC, Velescu BS, Anuta V, Ortan A, Jinga V. Phytochemical Profile and Biological Activities of Satureja hortensis L.: A Review of the Last Decade. Molecules. 2018 Sep 25;23(10):2458. doi: 10.3390/molecules23102458.
Abstract. Satureja hortensis L. (summer savory) is an annual herbaceous crop, native to Europe and in our days spread and used all over the world. Although its use as spice and medicinal plant is known since ancient times, peer-reviewed studies presenting the scientific data are scarce. The natural products obtained from summer savory (extracts and essential oil) are dominated by polyphenols and flavonoids, responsible for their antioxidant, antimicrobial, antiparasitic, pesticidal, anti-inflammatory, analgesic, hepatoprotective and anticancer properties, among others. The current study presents the progress made in the last decade regarding the potential applications of summer savory, being the first review study focused on S. hortensis, in the same time suggesting future research opportunities, as they appear from the properties of other Satureja species. The available data presenting the properties of summer savory represents a scientific support for application in industry, for developing "clean label" food products.
Ebadollahi A, Naseri B, Aghcheli A, Setzer WN. Insecticidal Efficacy of Satureja hortensis L. and Satureja khuzistanica Jamzad Essential Oils Against Callosobruchus maculatus (F.). Plants (Basel). 2025 Oct 3;14(19):3062. doi: 10.3390/plants14193062.
Abstract. The cowpea weevil, Callosobruchus maculatus (F.), stands out as one of the most destructive field-to-storage pests of leguminous crops. This study investigates the potential of essential oils derived from two Satureja species, Satureja hortensis L. and Satureja khuzistanica Jamzad, for managing C. maculatus. Bioassay results revealed that both S. hortensis (72 h LC50 = 0.20 µL/g) and S. khuzistanica (72 h LC50 = 0.19 µL/g) essential oils exhibited significant toxicity against C. maculatus adults. The essential oils extended development time, reduced adult longevity, and decreased fecundity of the pest. Key population parameters, including intrinsic growth rate (r) and net reproductive rate (R0), were significantly lowered, particularly by S. hortensis essential oil. Age-specific survival (lx) and fecundity (mx) rates were also declined in treated groups, with delayed reproductive peaks compared to controls. Chemical analyses of S. hortensis and S. khuzistanica essential oils indicated that carvacrol (30.9% and 62.9%, respectively), γ-terpinene (25.5% and 4.3%), p-cymene (9.7% and 7.9%), and thymol (3.7% and 9.3%) were the major components. Hierarchical cluster analysis (HCA) was carried out to compare and contrast the compositions with previous works. The results demonstrated that S. hortensis and S. khuzistanica essential oils, given their lethal and sublethal effects against C. maculatus, can be introduced as natural alternatives to hazardous chemical insecticides, highlighting the need for further research in this field.
Zeidán-Chuliá F, Keskin M, Könönen E, Uitto VJ, Söderling E, Moreira JC, Gürsoy UK. Antibacterial and antigelatinolytic effects of Satureja hortensis L. essential oil on epithelial cells exposed to Fusobacterium nucleatum. J Med Food. 2015 Apr;18(4):503-6. doi: 10.1089/jmf.2013.0052.
Abstract. The present report examined the effects of essential oils (EOs) from Satureja hortensis L. and Salvia fruticosa M. on the viability and outer membrane permeability of the periodontopathogen Fusobacterium nucleatum, a key bacteria in oral biofilms, as well as the inhibition of matrix metalloproteinase (MMP-2 and MMP-9) activities in epithelial cells exposed to such bacteria. Membrane permeability was tested by measuring the N-phenyl-1-naphthylamine uptake and bacterial viability by using the commercially available Live/Dead BacLight kit. In addition, gelatin zymography was performed to analyze the inhibition of F. nucleatum-induced MMP-2 and MMP-9 activities in HaCaT cells. We showed that 5, 10, and 25 μL/mL of Sat. hortensis L. EO decreased the ratio of live/dead bacteria and increased the outer membrane permeability in a range of time from 0 to 5 min. Treatments with 10 and 25 μL/mL of Sal. fruticosa M. also increased the membrane permeability and 5, 10, and 25 μL/mL of both EOs inhibited MMP-2 and MMP-9 activities in keratinocytes induced after exposure of 24 h to F. nucleatum. We conclude that antibacterial and antigelatinolytic activities of Sat. hortensis L. EO have potential for the treatment of periodontal inflammation.
Bimbiraitė-Survilienė K, Stankevičius M, Šuštauskaitė S, Gęgotek A, Maruška A, Skrzydlewska E, Barsteigienė Z, Akuņeca I, Ragažinskienė O, Lukošius A. Evaluation of Chemical Composition, Radical Scavenging and Antitumor Activities of Satureja hortensis L. Herb Extracts. Antioxidants (Basel). 2021 Jan 5;10(1):53. doi: 10.3390/antiox10010053.
Abstract. Satureja hortensis L. is an annual herbaceous plant of the Lamiaceae Lindl. family. S. hortensis L., related to thyme and rosemary, is used as spice and traditional medicinal herb in Europe. Mainly due to the polyphenols contained in S. hortensis L., this plant exhibits multiple biological effects. However, therapeutic effects on cells, including skin tumors, have not yet been studied. Therefore, the aim of this study was to compare the composition and the resulting antioxidant as well as biological properties [on melanocytes and melanoma cells] of summer, savory growing in botanical garden of Vytautas Magnus University in middle Lithuania climatic conditions, collected during various phases of vegetation. It has been shown that the budding phase alcohol extract of this plant contains the largest amounts of polyphenols, including rutin and rosemary acid, which promote the radical scavenging activity and antioxidant properties. In contrast, the extract from the massive flowering phase already at a concentration of 12.5 µg/mL reduces the survival of melanoma cells to 60% with 90% melanocytes survival. In addition, extracts from beginning of flowering and end of flowering at a concentration of 25 µg/mL, containing significantly less rutin and rosmarinic acid, in combination with irradiation of cells with UVB, significantly increased the lipid peroxidation process, particularly in melanoma cells. These data indicate the possibility of using extracts from S. hortensis L. to modulate/differentiate the metabolism of normal and tumor skin cells.
Summer Savory 
