Héjja, M.Héthelyi, É.Ferenczy, A. Z.Szentgyörgyi, E.2021-06-282021-06-282001-06-06International Journal of Horticultural Science, Vol. 7 No. 2 (2001) , 56-60.1585-0404https://hdl.handle.net/2437/314103In this study the changes of the characteristics of Satureja hortensis herb were investigated during flowering period, in case of savories of 4 different origins. The change of drying ratio, leaf/stem ratio, essential oil content, the ratio of several essential oil components (carvacrol, y-terpinene, p-cymol, a-pinene, p-pinene and fi-caryophyllene) were studied from bud formation till seed ripening.application/pdfflowering periodherbSatureja hortensissummer savoryessential oilfolyóiratcikkOpen Accesshttps://doi.org/10.31421/IJHS/7/2/267International Journal of Horticultural Science27Int. j. hortic. sci.2676-931X