Summer savory is a compact, bushy annual herb. Leaves are used much like thyme and marjoram, as a seasoning for fish, pork, and turkey. Chopped leaves can be used in stuffing, soup, and stew, or boiled with beans and peas. Its flavor is hot and slightly bitter. It may be used as a garnishment with, or in place of, parsley.
Summer savory can be planted with beans to keep away beetles. Seeds may be sown directly in rich light soil with exposure to plenty of sun, or they may be started indoors in later winter. Seeds germinate in under 14 days and crops are ready to harvest in 60 days.
Savory can be planted in containers, hanging baskets, or in rock gardens, either for its herbal value, or as an ornamental plant exploding with small pink blossoms. Summer savory has aromatic and carminative properties; teas may be taken to relieve colic, upset stomachs, sore throats, and flatulence. Savory contains oils and tannins that make it a mild astringent and antiseptic. Savory can be rubbed on insect stings and minor skin irritations.