A delicate herb with velvety soft leaves that are dark green on top and somewhat irredescent on the underside. Summer savory is an annual plant originating in the Black Sea and eastern Mediterranean region, but is now grown throughout Europe and North America. This herb provides a strong aroma and a spicy, peppery flavor similar to oregano or thyme, making it a good seasoning for foods, such as vegetables, beans, peas, poultry, sausage, and fish however, it is not a common herb used for meat. There are two main types of savory, winter and summer savory. The winter variety is slightly more pungent than the summer savory.
Store fresh savory wrapped in paper towels, placed in a bag and kept in the refrigerator. Dried savory should be stored in an airtight container in a cool dry place, keeping it out of the direct light. To chop fresh summer savory, hold the stems and gather leaves into a tight, dense bunch. Using a sharp knife, cut across the gathered bunch to chop coarsely. When all the leaves have been chopped, discard the stems. To mince, take coarsely chopped leaves, with a rocking motion start moving a sharp knife blade back and forth across the leaves until they have been cut to the desired fineness. This herb may be referred to as saturare, satureja, or pepper herb.