Also: sausage cabbage, pepper cabbage, wine cabbage, soup herbs, meat herb, peasant herb
Appearance: Leaf: approx. 0.5-4 cm long, dark green leaves, lanceolate, with ciliate leaf margin and numerous small oil glands
Stem: bushy, branched, approx. 30-60 cm high, hairy in the upper part, often woody at the bottom; 2- 5 flowers lying next to each other form a false ear in the leaf axil, they bloom white, pink or purple
Plant part used: whole plant (not the woody part)
in midsummer (June / July); the aroma is strongest before and during flowering
fresh: as a bundle (the more numerous the leaves, the more spicy the herb has) and dried: complete twigs, rubbed, ground, in spice mixtures (eg "Fine herbes", "Herbs of Provence").
essential oils: e.g. carvacol, zymol; Tannins, flavonoids
Taste / smell:
The taste is peppery, sharp, burning, acrid, rather coarse, intense; the fresh cabbage tastes rounder, the dried one more coarse and bulky
The smell is intense, spicy and aromatic
Cooking and kitchen use:
Savory must always be cooked as it only develops its full aroma when it is cooked.
Soups: pea, bean and lentil soup, potato and goulash soup, vegetable stews
Meat: braised: lamb and game; Ragouts, meatballs and chops
Poultry: roast chicken, braised chicken
Sauces: herb sauces, gravy
Vegetables: white and green beans, kohlrabi, red cabbage, white cabbage, carrots, mushrooms, pickled cucumbers, stewed tomatoes
Salads: Bean, tomato, cucumber and potato salad, grain and legume salads
Side dishes: fried potatoes, potato pancakes
Other: Pizza, lard, cheese and caraway cakes
for grilling: put the branch on the embers shortly before the end of the grilling
Use within dietetics:
can be used as a pepper substitute, has an appetizing effect, soothes the stomach and has a slight antispasmodic effect.