Zatar in the Arab world, where it is one of the most important spices, refers to the herb, or The plant, on the one hand, and on the other hand, just as the finished preparation, consisting of ground tanner sumac fruit (Rhus coriaria), roasted sesame seeds, salt and flat dried, rubbed zatar herb.
Main Uses: Flatbread is spread with a mixture of zatar and oil before baking. One sprinkles the mixture on vegetables or possibly meatballs or possibly dips the food in it.
Depending on the area, different plants are called zatar (pronounced Sa’tar). What they have in common is a pungent, clear taste similar to Greek oregano. In many countries, Origanum species (e.g. Origanum maru) are also used to make zatar.
Zatar, Persian (Satureja thymbra, Parsi, Zatar, Zata Romi): Deep pink flowers throughout the summer. Requires very well-drained, calcareous soil. Lovely aroma. Native from Greece to Israel. Zatar, Corido (Coridothymus capitatus, Conehead Thyme): Even a tiny bit stronger, more austere and drier in aroma than Greek oregano. Particularly clear, fresh, pleasant taste. This small wiry shrub with tiny, needle-like leaves is a bizarre sight among herbs.
In contrast, the lavender flowers at the tips of the branches appear disproportionately large. High drought tolerance (applies equally to humidity) makes the plant equally suitable for the windowsill. Wi
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