Summer savory packs a surprising amount of utility into a plant that tops out at about 18 inches. The narrow, bronze-green leaves carry a warm peppery flavor that softens slightly with cooking, making it the classic seasoning partner for beans, cabbage, soups, and simple meat dishes. Sow directly into the ground as the soil warms in spring, and plants are ready to harvest within two months. Cut back stems as flower buds form to encourage a fresh flush of foliage, though the small pink flowers are themselves lovely and fiercely attractive to bees.

Full sun and light, well-drained soil suit it best; summer savory dislikes waterlogged ground and will turn sulky in shade. It makes a practical and fragrant companion plant among onions and beans, reportedly discouraging certain insect pests from setting up residence. Unlike its perennial cousin winter savory, summer savory is grown fresh each season, which keeps the flavor mild and the plants vigorous. Harvest stems in the morning after the dew has dried for the best concentration of essential oils.