Savory, like chervil, is an herb that deserves to be better known on this side of the ocean. It’s flavor is something like mint plus rosemary; it can be cooked long and slow in soups and stews, added fresh to salads, used as a garnish for vegetables or cooked with them. Try it with cabbage. It’s nicknamed the “bean” herb because of its special affinity with beans of all kinds, fresh or dried; add a little sprig to cook with dried beans or lentils. Some folks crush it to release more flavor, but its flavor is strong – use smallish amounts at first.