The term savory, when used in cooking, most commonly refers to summer savory, though its relative winter savory is also used to flavor foods. Savory offers a flavor profile similar to that of thyme.
In Atlantic Canada, summer savory is used over sage as a key ingredient in dressing for many fowl. Savory is also a main ingredient in herbes de Provence, a common mixture of dried herbs found in American and Canadian stores. Summer savory is preferred over winter savory for use in sausage due to the subtly sweeter aroma. Savory may additionally be used to flavor soups, stews, beans, vegetables, and egg dishes.