Description & Distribution 
Indigenous to the Mediterranean region, Savory is one of the most fragrant condiment spices. The two distinct varieties are the summer savory and the winter savory. Summer Savory is cultivated in France, Canada, Germany, Spain, U.K. and USA.
Winter savory grows wild in southern Europe.

Savory is produced mainly in Jammu and Kashmir. It is also grown as a garden crop in Ooty, Tamil Nadu. The quality of the product, though quantitatively small is rated remarkably high.

Savory requires plenty of sunlight and rich, well-drained loams for flourishing growth and good yield.

The flowering tops are used for oil extraction, the bright green leaves are used as spice.

Harvesting Season : July to August
Marketing Season : September to October

Uses
Savory forms a lively part of sausages, stuffing's, pouting, egg dishes, soups, stews and salamis. It is also used in beverage, liquors and medicines. Because of its peppery taste and flavor it effectively replaces conventional pepper.