30 Graines Sarriette 'Satureja montana'

SARRIETTE Municipality, Sariette des Jardins, Satureja Hortensis |

Sariette is a plant that grows naturally or that is cultivated in the wilderness gardens, especially in Europe and Asia. Sariette was once used as antispasmodic and calming, but today it is known for its anti-infectious properties. It has properties that can cure infections, respiratory and sore throat. This plant can also be used to deal with problems due to menstruation, such as widespread irritations, stomach ache, muscle pain and anxiety. 

30 seeds

Satureja Hortensis, Summer Sariette or even Sariette Common, is a herbaceous plant of the Lamiacae family.

This grass has lilac tubular flowers that flourish in the northern hemisphere from July to September. It reaches about 30 to 60 cm high and has very thin leaves, bronze green.

The plant is called Bohnenkraut in German, Bonenkruid in Dutch, Sariette in French, Santoreggia in Italian, Segurelha in Portuguese, AJEDREA In Spanish, θρούμπι (Throúbi) in Greek, Cząber in Polish, чубрица (Chubritsa) in Bulgarian, Cimbru In Romanian, Borsikafű in Hungarian, чубар (čubar) in Serbian, чабер (Chaber) in Ukrainian and жамбил (Jambil) (Jambil) (Jambil) (Jambil) in Uzbek.

The summer savory is produced from seeds cultivated in rich and light soil. The germination of the seeds is very slow.

Sowing from early spring are often stated to be used in June. When the plants are in bloom, they can be torn off and dried to be used in winter.

Suriette of summer is a traditional popular grass in Atlantic Canada, where it is used in the same way as sage elsewhere. It is the main aroma of the vinaigrette of many poultry, mixed with chopped pork and other basic ingredients to create a thick meat vinaigrette called Crétonnade, which can be consumed with turkey, L 'goose and the duck. It is also used for the preparation of stews, such as fricot, and in meat pâtés. It is generally available all year round in local grocery stores in dried form and is used in variable proportions, sometimes added to recipes in large generous spoonfuls (as in Cretonnade), and sometimes in a more subtle way (as in beans, for which the savory has a natural affinity). Summer Sariette is an ingredient characteristic of Herbs of Provence. It is also widely used as a seasoning for grills and barbecues, as well as in stews and sauces.

The summer savory is preferred to the winter savory for the manufacture of sausages due to its softer and more delicate aroma. It plays an important role in the Bulgarian cuisine, providing a strong flavor to a variety of dishes. Instead of salt and pepper, a Bulgarian table will have three condiments : salt, red pepper and summer savory. When mixed, they are called Sharena Sol (шарена сол : colored salt).

 Contents subject to the CC-BY-SA 3.0license. Source : Article Satureja Hortensis by Wikipedia in French (Authors)

Summer Sariette is used in the Romanian cuisine, in particular in the Sarmale (Rollers of stuffed cabbage or vine leaves) and in Mititei ( grilled minced meat rolls).