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Savory (Satureja hortensis and montana) is a perennial herb classified as either summer savory or winter savory, for obvious reasons. Savory is related to rosemary and thyme, and summer savory is often preferred over winter savory because it is a more delicate flavor.
Summer savory is popular in European cuisine, especially Bulgarian and Romanian dishes, such as stuffed cabbage rolls and stews.
Interestingly, Bulgarians don't set a table with salt and pepper but rather with salt, paprika and savory - a mixture called sharena sol.
Winter savory is used in Italian cuisine to accompany bean dishes, as well as in stuffing and poultry recipes. Winter savory has a stronger flavor when uncooked but will lose most of it if cooked for a long time.
Both winter and summer savory have a somewhat spicy flavor that is key in fricot, an Acadian stew.
Recipes on the Web Using Savory
Grilled Country Ribs with Summer Savory Mustard Marinade
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