The plant is called Bohnenkraut in German, bonenkruid in Dutch, sarriette in French, santoreggia or paverella in Italian, segurelha in Portuguese, ajedrea in Spanish, θρούμπι (throúbi) in Greek, borsikafű in Hungarian, cimbru in Romanian, cząber in Polish, чубрица (chubritsa) in Bulgarian, čubra in Bosnian, чубар (čubar) in Serbian, чабер (chaber) in Ukrainian, жамбил (jambil) in Uzbek, ქონდარი (kondari or qondari) in Georgian, مرزه (marzeh) in Persian, and mercimek otu in Turkish.
The herb has been introduced to North America (Canada, Cuba, Dominican Republic, Illinois, New York, Texas, Vermont and Wisconsin) and to more regions across Europe (Baleares, Belgium, Bulgaria, Corse, Czech Republic, Denmark, east and south European Russia, France, Greece, Portugal, Romania, Slovenia, Slovakia, Spain, Switzerland, Ukraine) and Asia (Bahrain, India, Mongolia, Primorye, Qatar, United Arab Emirates, Uzbekistan).
[6][9] In the 21st century summer savory is cultivated in France, Spain, Germany, England and other parts of Europe, Canada and the United States of America.
[10] Summer savory can grow from propagated seeds in a moderately fertile environment, usually in a rich, light soil, as they usually take longer to germinate.
[13] The leaves of summer savory are abundant in total phenolic compounds (rosmarinic acid and flavonoids) that have a powerful antioxidant impact.
Tannins, volatile oils, sterols, acids, gums, pyrocatechol, phenolic compounds, and mucilage are primary components of the Satureja species.
Leaves yield approximately 0.5-1% essential oil that is light yellow or brown with slightly sharp phenolic notes similar to oregano and thyme.
[15] Major components of essential oils extracted from summer savory are carvacrol, thymol, γ-terpinene, and ρ-cymene, while α-terpinene, β-caryophyllene and β-bisabolene are found in smaller quantities.
The main pollinators of summer savory are bees, bumblebees, wasps, Bombyliidae and hoverflies, which support plant reproduction and seed production.
[20][21] The flowers of summer savory are more modest in appearance and, just as with chamomile and thyme, tend to attract a greater number of beneficial insects compared to for example roses and chrysanthemums that are often favored for their beauty.
[22] This makes it an option for gardeners looking to encourage biodiversity and provide food for these crucial pollinators while also being easily cultivated from seed or cutting.
[23] Once dry, the leaves need to be removed in order to store them in sealed jars and once the seeds brown, they can be preserved with a desiccant in a similar airtight manner.
[25] It is usually available year-round in local grocery stores in dried form and is used in varying proportions, sometimes added to recipes in large generous heaping spoonfuls (such as in cretonnade), and sometimes more subtly (as in beans, for which savory has a natural affinity).
[29][14] Given summer savorys traditional use in vinegar preservation by the ancient Romans, it can be infused in vinegar-based cocktails or used as a garnish to add a subtle, herby touch to certain drinks.
[29] The use of summer savory dates back to being used by the Romans for traditional medicinal remedies and it has since been used by many other cultures to treat symptoms such as cramps, stomach pains, nausea, indigestion, and more.