Sariette d’été Ancienne d’Acadie
Summer savory, commonly known as annual savory (Satureja hortensis) is native to the Mediterranean. In ancient times, it was reputed to be an aphrodisiac. It was used to season food before the arrival of pepper, and is still one of the ingredients of the “Herbes de Provence”
The Acadia is a region of North America. In Canada, there is a francophone population of circa 6,5 million people, who are descendants of French explorers and colonists. The largest part of them lives in Québec, while a small part of them, called Acadians, live in the so-called Maritime Provinces (Nova Scotia, New Brunswick, Prince Edward Island) and have a very strong sense of belonging to their community.
There are only 4 or 5 growers of Acadian Savory left, but the popularity of this aromatic herb survives in this area, probably precisely because of the strong ties to European culture.
The savory grown in Acadia prefers light and sun-exposed ground. The seeds are planted in May and after sixty days the herb can be harvested, the flavor of which is very particular. It is very well adapted to the ground and climate of eastern Canada; it is shorter and with a more sparse leafage than its European counterpart. All the parts are used for cooking, fresh or dried. Especially in the fricot, a stew typically consumed during holidays in Acadia, the aroma of the locally grown savory is predominant.
There are only three producers left who grow summer savory ancienne d’Acady with seeds which have been reproduced and exchanged over generations, while the other producers usually buy seeds from Germany.