While the ancient Romans had known it since time immemorial, it did not reach Central Europe until the 9th century. This annual plant is native to the Mediterranean and the Middle East.

Fresh, it is used to flavour cucumber or vegetable salads. It is added at the end of cooking to potato soup, spicy sauces, fish and legume dishes. It is very interesting to combine it with thyme when seasoning sauerkraut, pickled vegetables, mushrooms and in various marinades and savoury pastries. It is a popular spice, especially in French and English cuisine. It is used in the food industry and in the production of liqueurs.

It gives dishes an interesting flavour and a subtle sharpness that stimulates the appetite and aids digestion. You can use it as a substitute for pepper when on a diet.

Dried satureja is warming in nature and has a sharp taste. It relieves stagnation.