Za'atar Rumi

This genus of about 30 species of annuals, semi-evergreen perennials, and subshrubs occurs widely in the northern hemisphere, especially in dry sunny places. Savories are grown mainly for their culinary uses. They are unassuming plants but fulfill a number of niches in the herb garden: Satureja douglasii is ideal as a groundcover or as a trailing plant for the front of window boxes and hanging baskets in semi-shade, and S. hortensis, the annual summer savory, thrives alongside other short-lived, warmth loving herbs, such as Basil, Perilla (See, Beefsteak Plant), and Purslane (Portulaca). Shrubby S. montana can be planted as a dwarf hedge or edging, and creeping S. spicigera makes a good, late-flowering companion for thymes. European savories have been used as herbs for over 2000 years; they are similar in flavor to thymes and marjorams. Though they undoubtedly contain therapeutic volatile oil and other constituents that benefit the digestion, savories are little used for medicinal purposes. Satureja thymbra is one of several oregano-flavored herbs used n the Middle Eastern spice mixture, known as za'atar. Others include Origanum syriacum (See, Syrian Oregano), Thymus capitatus (See, Conehead Thyme) and Thymbra spicata (donkey hyssop). American savories tend to have minty aromas; S. viminea has a high pulegone content, as in Mentha pulegium (See, Pennyroyal) and should therefore be used with discretion. Satureja douglasii was named after David Douglas, the Scottish plant collector who explored the American West in the early 19th century. Its common name, yerba buena, was adopted by the Mexican village that later became San Francisco. This genus grows in redwood forests and was much used medicinally by tribes in the Pacific Northwest. Satureja is probably derived from the Greek saturos, "satyr", a lustful woodland god, referring to the supposed aphrodisiac effects of savories.

Dense, much-branched shrublet with stiff, linear-oblong, almost bristly leaves, about 1cm (½in) long, and pink flowers in spring and summer.

Common Name:	Za'atar Rumi
Other Names:	Thyme-Leaved Savory, Pink Savory, Roman Hyssop
Genus	Satureja
Botanical Name:	Satureja thymbra
Family:	Lamiaceae
Native Location:	E Mediterranean to the Balkans
Cultivation	Well-drained to dry, neutral to alkaline soil in sun. Satureja douglasii needs moist, sandy, slightly acid loam, and partial shade. Pinch out new shoots in spring to encourage bushiness. Cut back perennials in early spring. Winter crops of S. hortensis may be grown in pots in greenhouses at 7-10°C (45-50°F) or from seed sown in early autumn; it reputedly deters Mexican bean beetles if planted along rows of legumes.
Propagation	By seed sown in spring at 13-16°C (55-61°F); by division in autumn or spring (perennials); by greenwood cuttings in summer (shrubby species).
Harvest	Leaves are harvested during the growing season. Flowering tops are picked in summer. Both are used fresh, or dried for infusions and oil extraction.
Height:	40cm (16in)
Width:	30-40cm (12-16in)
Hardiness	Z8-9
Parts Used:	Leaves
Properties	A pungent, aromatic herb that improves digestion,and has bactericidal and expectorant effects. It has thyme-like flavor.
Medicinal Uses:	Internally, in folk medicine as a tea to relieve minor digestive discomfort and bronchial congestion.
Culinary Uses:	Leaves are used to flavor meat dishes, grilled or barbecued meat, roasted vegetable dishes; also in a marinade for olives. An ingredient of the Middle Eastern spice mixture, za'atar. Dried leaves are used to make tea. Strong infusion is used to clean wine barrels in Crete.
Economic Uses:	Oil, rich in carvacrol and thymol, is distilled from the leaves for the pharmaceutical industry.
Bibliography:	Encyclopedia of Herbs by Deni Bown Copyright © 1995, 2001 Dorling Kindersley Limited. pp 361-362