|Scientific name:||Satureja thymbra L.|
|Common name:||Thyme-leaved savory, Pink savory, Barrel Sweetener, Whorled savory, Roman hyssop|
|Hebrew name:||צתרה ורודה|
|Arabic name:||ندغ البساتين|
|Plant Family:||Labiatae / Lamiaceae, שפתניים|
|Life form:||Chamaephyte, semi-shrub|
|Stems:||Shrubby stems, branching, 15–50 cm high|
|Leaves:||Opposite, entire, smooth|
|Flowers:||In whorls, purple, pink|
|Fruits / pods:||Schizocarp|
|Flowering Period:||March, April, May|
|Distribution:||Mediterranean Woodlands and Shrublands|
Derivation of the botanical name:
Satureja, satureia ;there is a common origin with Hebrew zaʾatar [זעתר], Arabic az-za'tar [الزعتر], and Turkish sater.
thymbra, an ancient Latin name, thymbra, thymbrae, in Pliny for a savoury, thymelike plant; the herb savory.
The Hebrew name: צתרה, zatra,from Aramaic: צתרא, zatra compare Arabic: za'athar.
But even then it is uncertain what the Greek Hyssop was through most botanists believe it to have been a species of Satureia, a labinate plant, allied to the Mint (S.graeca). One species, Satureia thymbra, we found abundant on Mount Carmel.
See the list of Medicinal herbs in Israel, the parts used and their medical uses to treat various diseases.