The leaves are used to flavor meat, fish, poultry, soups, stews, eggs, beans stuffings, and sausage. Try using it instead of sage in poultry stuffing.
Winter savory is also desirable as an edging plant or in a rock garden.
This is a perennial that grows 8 to 12 inches tall. The leaves are narrow and stiffer than those of summer savory, and they have a spicy, resinous scent. Small purplish pink flowers are borne along the stems from midsummer to fall. Winter savory can be grown from seed sown directly into a moist, sunny location. Because germination is slow, this herb is best started by stem cutting, division of established plants, or by layering.