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Pink Savory (Satureja Thymbra)

Code: MF5148
Availability: Out of Stock
Approximately $3.33

The Latin name of this herb is Satureja thymbra. In Greece, many other species of Satureja are found, with similar properties and characteristic smell, such as Satureja hortensis, Satureja athoa and Satureja cretica. Pink savory belongs to the Lamiaceae family.

Beneficial properties:
- Αcts against intestinal parasites.
- Αcts as an appetizer and helps digestion.
- Eliminates gases.
- Increases perspiration and has expectorant action.
- It is useful to stomachaches and diarrhea.
- It stimulates and tones the body.
- It is beneficial in case of dizziness.
- Fights insomnia and acts positively to neuropathies.
- It soothes rheumatic arthritic pains.
- It generally has a tonic and strengthening effect on the individual.
- It is beneficial to gout and kidney stones.
- Considered to improve hearing.

Use: The flowers and leaves can be prepared as infusion tea. Pour a teaspoon of the dried herb to one cup of boiled water and cover for 10 minutes. Strain and drink three times per day.

In cooking: The herb is used in cooking just like oregano. It can flavor vinegar, olives and dried figs. It can be combined with grilled meats, pulses, marinades, sauces, omelets, white cheeses, salads, milk and boiled green beans and raw vegetables. In the Cells and Monasteries of Mount Athos, the monks flavor olives savory. For those who coagulate cheese, pink savory can be put in the brine in order to aromatize the cheese.

Precautions - Contraindications: The above information is not medical advice nor substitute advice of another health care professional. They are provided for information only. Do not stop any other medical care recommendations without consulting your doctor.

Net weight: 45 g.

Photo: Giannaros Giannis.


Orders that registered at on working days (Mon - Fri) until 12:00 noon and on condition that the product is available are usually delivered within 15-20  working days. The above delivery time  have been roughly estimated due to the peculiarities of Mount Athos such as the weather conditions (particularly in the winter season), the different calendar and the inaccessibility of the areas where many of the products are produced.
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