Savory
Savory (Satureja) is a genus of aromatic plants in the mint family, Lamiaceae. There are several species of savory, including summer savory (Satureja hortensis) and winter savory (Satureja montana). The plant is native to the Mediterranean region but can be found in other parts of the world, including North America.
Savory has a slightly peppery taste and is often used in culinary applications to add flavor to dishes such as stews, soups, and sauces. It is also a popular seasoning for meat dishes, including lamb, poultry, and pork.
In addition to its culinary uses, savory has been used for medicinal purposes for centuries. It is believed to have antibacterial, antifungal, and antioxidant properties. Some traditional uses of savory include treating respiratory and digestive issues, as well as relieving sore throats and coughs.
The majority of savory is growing in the coastal regions of the Aegean, and being exported to the world. The Aegean region has the necessary climate and soil conditions for the highest quality savory to grow.
The harvest season of savory begins after mid of May until the end of June. There is no cultivation of savory in Turkiye, all the savory grown are being harvested by wild collection. The spring rains helps revealing the amazing green color, oil content and maximize the quality of the product.