Savory: aphrodisiacs and green beans

Savory was one of the strongest and most widely used herbs available in Europe before the spice trade brought pepper and other eastern spices.

There are two types of Savory (Satureja), Summer and Winter.  Winter Savory (Satureja montana) is a semi-evergreen perennial with white flowers (thought to decrease sexual desire in herbal lore).  By contrast, Summer Savory (Satureja hortensis), is most delicate in flavour and produces whorls of tiny white to rose flowers.  It is good for growing indoors, apparently, so if I find it on sale I might buy one for the kitchen.   According to the website The Epicentre, Satureja  is derived from the word for satyr, who's virility for chasing nymphs was apparently sustained by the meadows of savory in which they lived.  

This belief that Summer Savory is an aphrodisiac has persisted to the present and the French herbalist Maurice Mességué apparently uses savory, 'the herb of happiness' as a key ingredient in his love potions.

  

The herb has an aroma of mint and thyme (both of which are also part of the Lamiacae family into which it falls along with basil, rosemary, sage, marjoram, oregano and lavender).  The herb is called sarriette in French and Bohenkraut in German, meaning 'bean herb' and apparently it has an affinity is for young green beans.  (I'll try it and let you know).  The fresh leaves can also be added fresh to salads or preserved in vinegar at the height of the season.  They are also an integral part of mixtures such as Herbes de Provence.

The Birth of Venus and Nymphs and Satyr by William-Adolphe Bouguereau

I'm going to check my recipe book tonight and see what I kind find.  More to come ...