Annual that prefers strong light, and well-fertilized soil.
Most summers, we try to plant herbs - mostly the standards such as basil, wild mint, rosemary, and sage). Usually I buy them as plants, because seeds are difficult (for me).
This year I ordered summer savory seed, and marjoram, since these are not available in my area. Out of 100 seeds, I got about 6 summer savory plants. They are growing, but they are
not getting large, so maybe I don't have enough light.
A favorite in the West Virginia hills are green beans - string beans we call them - and we cook them to death with bacon or hog jowls, fresh strong onions, and maybe a few tiny new potatoes. I watch the Food Network - I know every green bean that comes across their screen is steamed for a max of 4 minutes. Well, I guess that's OK for food snobs, but honestly, there is nothing better than a big old pot of green beans - falling apart, served in a bowl and the juice sopped up with white bread loaded with butter. yummy!
I remember when we were kids, many times dinner would be green beans out of the garden, fresh tomatoes, and a huge pot of freshly picked corn - and no meat. We didn't complain.
I add summer savory to the beans at the end of cooking, and it adds a bright peppery taste to the beans.
Traditionally, summer savory (and winter savory - Satureja montana, which unlike summer savory, is a perennial) were used by the Romans and Greeks as a flavoring in vinegar, and as sauces to accompany meats and fish. It is used with all beans and peas also.
Herb roasted potatoes are heavenly, using chopped summer savory and marjoram.
Plain pork sausage can be spiced up using chopped summer savory. A pork roast can be marinated with a mixture of summer savory, olive oil, garlic, Dijon or dried mustard, and red wine.
Poached fish seasoned with summer savory is also popular.
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