Savory Bio

In winter with pulses (lentils, split peas, etc.) or in summer with zucchini and eggplant, mountain savory perfectly enhances the taste of lamb in spring, as well as white meats. An ally of tomato sauces with garlic semolina, you can also use it to flavor your wine vinegars. It compensates for the lack of salt and is therefore perfectly recommended for people on a salt-free diet. Don't forget to infuse it at the end of a meal to aid digestion after a heavy dinner.

Common name: Mountain savory
Botanical name: Satureja montana
Botanical family: Lamiaceae
Part used: Leaf
Origin: France, Spain, Albania, Portugal
Harvesting time: Summer, Autumn
Harvesting technique: Manual or mechanical
Storage: Dry
Grown / Wild: Grown or wild
Guarantee: Organic, certified by FR-BIO-01

Storage conditions:
Protect from heat, light and moisture.

Shape: Whole
Appearance: tough linear leaves
Granulometry, size: 5 to 15 mm
Color: Green and brown
Odor: Characteristic, Aromatic
Taste: Aromatic, Characteristic