Winter and summer savories originate in the Mediterranean but have found a home in USDA Zone 6 areas. Many people do not realize that savory is a flowering plant. Summer savory has small gray-green leaves and petit lavender to white flowers. While winter savory offers tiny white spikes of flowers against bright green foliage. Winter savory is a perennial while summer savory is an annual. Both plants can reach up to 18 inches in height.

Both winter and summer savories can be grown from seeds; however, since winter savory is slow to germinate it is advisable to grow winter version from cuttings. Summer savories need good, rich soil and to be planted during the spring in a sunny area. Winter savories need just as much sun but prefer a sandier soil. Both types of savory need a consistent medium moisture level to thrive.

The harvesting of savories should begin when the plants reach approximately six inches in height. Summer savory can be harvested throughout the season and is best used fresh; although, it can be dried for preservation, it does tend to lose some flavor. Winter savories are best when dried or frozen enhancing the flavor. Winter savories can also be used fresh for milder dishes and can be keep in a small kitchen planter for easy access.

Savories are best at enhancing and complimenting vegetable dishes such as roasted potatoes or braised carrots. Both winter and summer savories can be combined with parsley, oregano, and thyme to season sauces, soups, and stews. Savories can also be used in rich forms of baking such a dense cakes and soufflés.

Whatever the choice savories are an excellent addition to herb gardens whether are free planted or kept in containers. Mixing the scent of savory with other fresh herbs and edible flowers can give the impression of walking in to a fine restaurant when all you are doing is having lunch in the backyard.