Savory is mainly a culinary herb that has been used to flavor cooking for over 2,000 years.  It was one of the strongest culinary herbs before world trade brought stronger taste enhancers, such as black pepper.  

There are actually two different Savories, Summer Savory, pictured above, which is an attractive trailing annual with pale green leaves that grows to about 18 inches, and Winter Savory, pictured below, which is a woody perennial with thick, tough, and bright green leaves and grows to about 15 inches.  Other than the obvious gardening aspects, both are used in essentially the same ways.  

Savory is native to the Mediterranean, but has naturalized throughout North America.  It prefers full sun and light, dry soil.  Summer Savory is easy to grow from seed and germinates rapidly.  Winter Savory germinates less rapidly but is hardy to New York City, and tolerates less than perfect soil.  This is a good herb for fresh indoor use during the winter.  The harvest for Summer Savory can be extended if you keep the tips of the branches cut off.  Winter Savory can be harvested as needed all winter.  Both Savories can be dried and will retain their flavor and color.  Savory makes a good companion plant for other herbs and vegetables.  Please see Companion Planting for more details.

Both Summer and Winter Savory are used often in cooking.  Summer Savory tastes like peppery Thyme.  It blends well with many flavors and is used in creamy soups, chicken soup, beef soup, liver, fish, flavored butters and vinegars, beans, peas, asparagus, parsnips, squash, Brussels sprouts, and eggs, to name a few.  Winter Savory has a stronger, more piney flavor, and is mainly used with strong game meats, and (because of the toughness of the leaves) in dishes that take a long time to cook, such as soups, stews, and for seasoning dried beans.