There are two main varieties of savory: summer and winter. We sell summer savory grown in Nova Scotia, which is similar in flavour to winter but is more subtle and delicate. Savory is pungent and peppery, which makes it perfect for long-cooked dishes. It is frequently paired with beans, especially in German cooking. Savory is used widely in Atlantic Canada, especially in dressings for chicken and turkey, much as sage is used elsewhere in Canada.
Savory is generally not available as a cut herb, so you need to have dried on hand unless you grow your own.