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Romans used savory as a salt substitute. Today in Bulgaria it is mixed with salt and paprika and sometimes thyme and fenugreek to make a cherished spice called sharena sol, or colorful salt.
Little, Maureen (2012 November 6) “5. Delicate Herbs (section: Summer savory)”, in The Kitchen Herb Garden: A Seasonal Guide to Growing, Cooking and Using Culinary Herbs, 2 edition, Spring Hill, →ISBN