Taxonomy
editDistribution
editHistory
editHabitat
editSummer savory can grow from propagated seeds in a moderately fertile environment, usually in a rich, light soil, as they usually take longer to germinate.[1][2] Usually, this species prefers dry gravel and stone slopes of up to 1500 meters as their habitat.[3] This herb can be grown in pots, ornamental borders and herb gardens and is an excellent companion plant that can deter aphids when grown next to broad beans.[4]
Chemical composition
editThe leaves of summer savory are abundant in total phenolic compounds (rosmarinic acid and flavonoids) that have a powerful antioxidant impact. Tannins, volatile oils, sterols, acids, gums, pyrocatechol, phenolic compounds, and mucilage are primary components of the Satureja species.[1] Terpenes are also another component provided by summer savory that allow its unique taste, smell and health benefits.[5] Additionally, it also possesses Fe (III) reductive and free radical scavenging properties and contains minerals like potassium, phosphorous, calcium, magnesium, iron, and sodium, as well as vitamins such as niacin, pyridoxine, riboflavin, thiamine, vitamin A and vitamin C. Its seeds contain chemicals such as carvacrol, estragole (methyl chavicol), caryophyllene, and E-caryophyllene, which are composed of 45% dry basis of fixed oil and 24% protein.[1][6]The leaves are a good source of carvacrol, γ-terpinene and ρ-Cymene.[1]
Other than the culinary use as a herb, it can also be extracted for its essential oil. Leaves yield approximately 0.5-1% essential oil that is light yellow or brown with slightly sharp phenolic notes similar to oregano and thyme.[6] Major components of essential oils extracted from summer savory are carvacrol, thymol, γ-terpinene, and ρ-cymene, while α-terpinene, β-caryophyllene and β-bisabolene are found in smaller quantities.[7] Phenolic content within the essential oil, especially that of carvacrol, varies from 23.8-55%.[6]
Nutritional value
edit| Water | 9 g |
| Energy | 272 kcal or 1140 kJ |
| Protein | 6.73 g |
| Total Lipid (fat) | 5.91 g |
| Carbohydrate, by difference | 68.7 g |
| Fiber, total dietary | 45.7 g |
| Calcium (Ca) | 2130 mg |
| Iron (Fe) | 37.9 mg |
| Magnesium (Mg) | 377 mg |
| Phosphorous (P) | 140 mg |
| Potassium (K) | 1050 mg |
| Sodium (Na) | 24 mg |
| Zinc (Zn) | 4-3 mg |
| Copper (Cu) | 0.847 |
| Manganese (Mn) | 6.1 mg |
| Vitamin C (total ascorbic acid) | 50 mg |
| Thiamin | 0.336 mg |
| Niacin | 4.08 mg |
| Vitamin B-6 | 1.81 mg |
| Vitamin B-12 | 0 |
| Vitamin A (RAE) | 257 µg |
| Vitamin D (D2 + D3) | 0 µg |
| Fatty acids ( total saturated) | 3.26 g |
| Fatty acids (total trans) | 0 g |
| Cholesterol | 0 mg |
Nutritional content per 100 grams of summer savory.[8]
Ecology
editUses
editCuisine
editAlcohol
editMedicine
edit- ^ a b c d Ejaz, Afaf; Waliat, Sadaf; Arshad, Muhammad Sajid; Khalid, Waseem; Khalid, Muhammad Zubair; Rasul Suleria, Hafiz Ansar; Luca, Marian-Ilie; Mironeasa, Costel; Batariuc, Ana; Ungureanu-Iuga, Mădălina; Coţovanu, Ionica; Mironeasa, Silvia (2023). "A comprehensive review of summer savory (Satureja hortensis L.): promising ingredient for production of functional foods". Frontiers in Pharmacology. 14. doi:10.3389/fphar.2023.1198970. ISSN 1663-9812. PMC 10406440. PMID 37554989.
{{cite journal}}: CS1 maint: PMC format (link) CS1 maint: unflagged free DOI (link) - ^ Cutler, Karan Davis; Fisher, Kathleen; DeJohn, Suzanne; Association, National Gardening (2010-10-29). Herb Gardening For Dummies. John Wiley & Sons. pp. 328–329. ISBN 978-0-470-88748-6.
- ^ "Satureja hortensis Summer Savory PFAF Plant Database". pfaf.org. Retrieved 2024-01-16.
- ^ "Satureja hortensis". BBC Gardeners World Magazine. Retrieved 2024-01-16.
- ^ "What Is Summer Savory?". Dr. Axe. Retrieved 2024-01-16.
- ^ a b c Nybe, E. V. (2007). Spices. New India Publishing. ISBN 978-81-89422-44-8.
- ^ Hamidpour, Rafie; Hamidpour, Soheila; Hamidpour, Mohsen; Shahlari, Mina; Sohraby, Mahnaz (2014-07-01). "Summer Savory: From the Selection of Traditional Applications to the Novel Effect in Relief, Prevention, and Treatment of a Number of Serious Illnesses such as Diabetes, Cardiovascular Disease, Alzheimer's Disease, and Cancer". Journal of Traditional and Complementary Medicine. 4 (3): 140–144. doi:10.4103/2225-4110.136540. ISSN 2225-4110. PMC 4142450. PMID 25161917.
{{cite journal}}: CS1 maint: PMC format (link) CS1 maint: unflagged free DOI (link) - ^ "FoodData Central". fdc.nal.usda.gov. Retrieved 2024-01-16.