Summer Savory, an annual herb, is the savory available in markets in North America year round, while Winter savory is rarely seen (if ever). While savory resembles thyme, it has a lighter flavor and is used more with vegetables, eggs and fish rather than meats. It is particularly used with beans and lentils, where it is said to significantly improve digestion. It is, however, sometimes used with meats and is often an herb included in sausages.
Winter savory, a perennial shrub, is pretty much interchangeable with Summer Savory but is a little more bitter - this difference fades somewhat with cooking.
While a minor herb in most of North America, summer savory is popular in the Maritime Provinces of Canada, where it is used instead of Sage. Savory is particularly important to the cuisines of Bulgaria and Romania.
Dried is available in the spice section of some supermarkets, but is better purchased from ethnic markets which have a high turnover. Buy only whole leaf, never powdered. To substitute dry for fresh, use about 1/3 the measure.
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