There are two popular varieties of the Savory Herb - Summer Savory and Winter Savory and they are both interchangeable.

Summer Savory (Satureja hortensis)Winter Savory (Satureja montana)

Savory has been a valuable medicinal and culinary herb for at least 2,000 years. Savory originated near the Black Sea during the Middle Ages when Benedictine monks brought the herb cross the Alps into Europe. Following the introduction of the Savory Herb, it was banned from monastery gardens to protect the monks from the herb's supposed aphrodisiac effects of Essential Oils of Savory. Considering this, it may be wise for some of the clergy within certain religious circles of today consider the use of Savory to help curb their problem appetites.

Savory is a member of the mint (Lamiaceae) family and is related to the herbs Rosemary and Thyme. The 30 species of Satureja are native to warm, temperate regions and can be annual or perennial, lower growing herbs or small shrubs. The whole savory plant emits a spicy aroma with a distinct taste that is considered sharp and peppery. For the purpose of this article we are concerned only with information regarding the two popular genus which are often used when cooking with Savory. The two Savory Herbs are Summer Savory and Winter Savory.

Summer savory and winter savory are, in many ways, interchangeable

Growing Summer Savory

Harvesting Summer savory and drying savory

Winter Savory (Satureja montana)

Growing Winter savory

cooking with savory and what to use as a substitute for savory

As a culinary herb Savory was once described as "poor man's sauce." Savory began the migration from a medicinal herb to a culinary herb during the Roman conquest of England when savory arrived in the medicinal packs of the Romans. The English began cooking with Savory by using it in stuffing recipes.