Winter savory is best suited to slowly cooked dishes like stews. Summer savory is milder than winter savory. This is widely used throughout the Mediterranean region to make tomato sauces, pesto, and other dishes. The French are especially fond of this aromatic, anise-like herb. They often use it to flavor delicately flavored foods like eggs, fish, cheese, and chicken, and it's an indispensable ingredient in sauce b arnaise and in the herb mixture the French call fines herbes.
Frozen tarragon is an excellent substitute for fresh, but use the dried version only in a pinch.
It's often used in combination with other herbs, like rosemary, parsley, and oregano.