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Seasonings - culinary herbs are medicines - savory SEASONINGS - CULINARY HERBS ARE MEDICINES - SAVORY
In the Middle Ages, savory, or bean herb (Satureja hortensis in Latin), grew in every monastery garden and still today it is prized as a kitchen herb. It was used for seasoning and as a remedy, and Abbess Hildegard of Bingen, Germany, a reputable medieval herbalist and recognised as such even in modern times, recommended savory as a valuable herb.
The common name 'bean herb' tells us something about its culinary use; indeed, some cooks maintain that there is no better flavouring for beans. Moreover, if you season vegetables with savory, you will not suffer wind as an after effect. Many good cooks also flavour meat dishes and chicken with aromatic savory.
Anyone suffering from low blood pressure would do well to use savory in addition to hyssop in the preparation of food. This herb was also highly valued in the Middle Ages because it was thought to stimulate the gonads.
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