Savory is widely used in Mediterranean cuisine and is also popular in Eastern European cuisine. In Bulgaria, savory is known as chubritza.
Savory gives a characteristic flavour to "herbs de Provence". The taste and aroma is a subtle cross between marjoram, mint and thyme. and gives a lot of flavour to beans, beetroot, cabbage, chicken, fish, eggs, salads, chutneys, potatoes, cheese, peppers, vinaigrette dressings and in soups such as soup of beef, chicken and just about any creamy soup. Summer savory has a clean, piney fragrance and peppery flavor which is great for sparking up heavy stews and chowders
Summer savory is an herb that belongs to the mint family. It is the dark green, narrow leaves of a bush grown widely throughout Yugoslavia and the United States. Savory is one of the most versatile herbs and enhances almost every dish from soups, stews and bean dishes to succotash, cabbage and sauerkraut.
Because of the pepper shortage in World War II, Germans substituted savory for that peppery flavor and some still keep this tradition alive today.
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