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.