winter savory
Noun: 1. A culinary herb: The dried, aromatic leaves of a specific herb plant (Satureja montana), used as a seasoning. These leaves have a resinous, pungent, and thyme-like flavor. 2. A perennial herb plant: An erect, woody-based subshrub native to southern Europe, bearing pink or white flowers and small, leathery leaves. Its scientific name is Satureja montana.
- As a culinary herb (leaves):
- Add a teaspoon of crushed winter savory to the bread stuffing for the turkey.
- The recipe calls for winter savory to enhance the flavor of the bean stew.
- Referring to the plant:
- I planted winter savory next to the rosemary in my herb garden.
- Unlike its annual cousin, winter savory is a hardy perennial.
- Botanical distinction: In gardening and botany, "winter savory" specifically denotes the perennial species (), which is contrasted with the annual "summer savory" (). Winter savory is known for its stronger, more pungent flavor and its hardiness in colder climates.
- Historical/Medicinal context: Historically, winter savory was used not only as a seasoning but also in traditional medicine for its purported digestive and antiseptic properties.
- Savory (US) / Savoury (UK) (noun): The general name for herbs of the genus . Without a modifier, it often refers to the more commonly used summer savory.
- Summer savory (noun): The annual herb (), which has a milder, more delicate flavor than winter savory.
- Satureja montana (noun): The Latin botanical name for the winter savory plant.
- For the herb/seasoning: dried savory, mountain savory.
- For the plant: perennial savory, mountain savory.
The term "winter savory" has two closely related primary meanings: 1. The product used in cooking: the dried, resinous leaves. 2. The source plant itself: the perennial subshrub from which the leaves are harvested. The context of the sentence (cooking vs. gardening) usually makes it clear which meaning is intended. Its defining characteristic is its strong, thyme-like flavor, which is more intense than that of summer savory.
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resinous leaves used in stews and stuffings and meat loaf
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erect perennial subshrub having pink or white flowers and leathery leaves with a flavor of thyme; southern Europe
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