Winter savory earns its keep in the herb garden across all four seasons. The narrow, dark green leaves are available for cutting year-round in milder climates, carrying a sharper, more resinous flavor than summer savory that holds up particularly well when braised with rich meats, sausages, and slow-cooked fish. Small blue flowers arrive in summer and draw butterflies without fail. Growing to only about 6 to 18 inches tall, it edges borders neatly and spills pleasantly over low walls or path margins.

This evergreen perennial from mountain regions across southern Europe thrives in sandy, well-drained, alkaline soil in full sun, tolerating some light shade without serious complaint. It does not forgive wet ground, especially in winter. Prune lightly in early spring to encourage fresh growth, and be patient with stems that look dead in dormancy: they will break into leaf once warmth returns. Plants tend to lose vigor after two to three years and are worth replacing with fresh starts to keep the habit tidy and the flavor strong. Hardy in zones 5 through 10.