Oils, savory, summer

Savory oil is obtained by steam distillation of the whole dried herb Satureja hortensis L. or Satureja montana L. ssp. montana (Lamiaceae). It is a light yellow to dark brown liquid with a spicy odor, reminiscent of thyme or origanum.
d
25
25
0.875–0.954; n
20
D
1.4860–1.5050; α
20
D
?5 ° to +4 °; phenol content: 20–59%; saponification number: max. 6; solubility: 1 vol in 2 vol of 80% ethanol at 25 ℃; solutions in 10 vol of ethanol may be slightly haz

It is obtained from the dried whole plant of Saturlea hortensis, a plant of the Lamiaceae, through steam distillation.

Spices. Mainly based on meat products, it has a unique flavor for the conditioning of chicken, duck, egg, soup, etc. It can be used in whole or powder. Fresh leaves are often used as decoration in cold dishes. Commonly used in Europe to cook with beans and vegetables, with a special flavor. In ancient Roman times, it was mixed with vinegar to make beverages, which was very popular.