(Satureja hortensis) is the better known of the Savory species. It
is an annual, but otherwise is similar in use and flavor to the perennial
This herb has lilac tubular flowers which
bloom from July to September.
Summer savory is preferred over winter
savory for use in sausages because of the sweeter, more delicate aroma. It
plays an important role in Bulgarian cuisine, providing a strong and
pungent flavor to the most simple and the most extravagant of dishes.
Instead of salt and pepper, a Bulgarian table will have three condiments:
salt, paprika and savory. When these are mixed it is called sharena sol