In Germany savory is called the bean herb, but the plant is also used in many other vegetables and salads and is a popular ingredient in herb bouquets. The dried leaves are greenish brown and have a fragrant aroma and a warm, slightly sharp taste and has a flavor that is a cross between thyme and mint. It grows well in most temperate climates and is native to southern Europe and the Mediterranean region.
Most commercial savory comes from the Adriatic coast of Croatia.
Savory is available in both summer and winter varieties. Cultivated summer savory is slightly milder than the winter variety, which some prefer. The genus Satureja was named by the Roman writer Pliny. The Romans used this herb for cooking and introduced it to England during Caesar's reign. The ancient Greeks and Romans used it blended with thyme for flavouring game and stuffings.