Summer savory is an annual that can be started from seed or purchased at a nursery. Sow it wherever there’s plenty of sun, and water often. It will flower in late summer. Winter savory is an evergreen and prefers well-drained soil.
Both summer and winter savory can be used for cooking, each in its namesake season. Add several sprigs to cooking liquid for legumes, or chop the leaves and stir into rice or grains as they cook. Harvest savory about one-third down the stem. Remove the leaves by grasping the top of the stem and gently pulling the stem through your fingers. This method works for most stemmed herbs such as rosemary, thyme, and oregano.
Grilled Pork Tenderloin and Nectarines are enhanced by a savory-cinnamon-garlic rub and a generous drizzle of honey.