Should we dry our own savory?

Should we dry our own savory?
Should we dry our own savory?

If you grow the aromatic spice in the herb garden on the balcony or in the yard, soon you will also need to dry it.

The good thing about savory is that you don't pick it leaf by leaf, but take it all out with the root, turn it over and hang it in a dry and ventilated place. It is good to hang each root on a string with the flowers facing down to dry evenly.

What we have to be careful about is not to put it in direct sunlight, so that the useful substances in it are not destroyed.

How will we know that the savory is dried correctly - by the color and aroma - it does not change.

When the leaves are easily crushed into powder, it is dried well.

We take it and, as they say, we plow it - we remove all the leaves from the branches and crush them.

We store it in thick paper envelopes, wooden boxes or hermetically sealed glass jars. If you have a place to store dried savory roots, you may not grind them, but take them when and as much as you need.

Dried savory can be stored without losing its aroma for 2 years.

In addition to being a spice, savory has proven medicinal properties. It stimulates the work of the gastrointestinal tract, reduces the formation of gases in the intestines, so it is used for feasts with beans, lentils, peas, meat.

It is believed to have antiseptic and diuretic effects.

Used for bronchial problems, for expectoration. For vomiting and as a pain reliever.

Folk medicine also recommends it for high blood pressure, headache, dizziness, vomiting.

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