We planted savory last year and it grew like crazy. I didn't use much since it was a new herb for me. It actually came back again this year. I used it in chili and on some meat, but that's about all the experience I have with it. I read it was used like pepper back in the day. Anyone grow it and use it for anything in particular?
We have Winter Savory, since Summer Savory dies in our heat (why it's named Summer Savory is a mystery if it doesn't like heat!). I use it in Herbes de Provence, and in stews and some hearty, tomato-based soups. It dries well. I have one plant right now that is struggling, so I will be starting Winter Savory from seed in January. I'd hate to be without our savory.
Savory is often called the "bean herb." I use it in Navy beans, adding it at the last minute. It gives the beans a peppery taste. It's also good in oven baked beans, and tossed in a green bean salad. I grow it during the summer, but it always wilts and dries up about mid-July. So I dry some for winter dishes and then use it fresh until it goes to seed or dies.
We call it bonenkruid here (translated: "bean herb", like what Meadow Walker said). We use it primarily on brown beans and broadbeans. I have also planted it in-between grown of veg during the summer to keep pests away. For instance: I planted it in-between rows of broad beans to keep the black aphids away. Good luck with your savory
I grow Winter Savory. I can't find the difference betwen sumer and winter but my Winter grows bigger. I use it for beans, tomato sauces. It is very good for the stomach too.
I haven't had either savory for a few years but I liked it with soup/vegetable recipes. It was especially good in green beans.
