Etymology: The name of the genus originates from the Latin satura = bowl for legumes, probably because they were flavoured with this plant. Santoreggia was also known to the ancient Romans as Satureia = Herb of the Satyrs because of its hairiness, which was reminiscent of satyrs, but also because of its supposedly remarkable aphrodisiac properties.
Description: a bushy herbaceous species with taproots and an ascending stem up to 40 cm high with little branching. The leaves are opposite, lanceolate, narrow, glossy and bordered with a light down. The flowers are pinkish-white, small, gathered in spikes at the axils of the leaves.
Habitat: native to central and southern Europe, northern Africa and Asia, it grows wild in stony, calcareous and well-exposed soils up to 1300 m altitude.
Flowering/Harvesting: July - September.
Parts used: leaves, flowering tops.
Method of preservation: Once it has reached flowering stage, it is cut and dried in the shade, in warm, dry, well-ventilated premises or in a drying room so that the aroma remains intact and its preservation is prolonged.
Use in the kitchen: An aromatic herb with a slightly spicy taste is used as a flavouring agent in meat and fish dishes, vegetables, pulses, sausages, sauces and much more.
Medicinal properties: rich in carvacrol, thymol, tannins and many other substances, it has antiseptic, flavouring, stimulating, digestive, carminative, antispasmodic and healing properties.
Weight per pack: 30gr