Appears in
On Food and Cooking

By Harold McGee

Published 2004

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Savory comes in two types, which are two species of the northern-hemisphere genus Satureja. Both summer savory (S. hortensis) and winter savory (S. montana) taste like a mixture of oregano and thyme; they contain both carvacrol and thymol. Summer savory is often the milder of the two. It’s thought that savory may well be the parent genus of the various oreganos and marjoram. A native of western North America, S. douglasii, is known as yerba buena in California, and has a mild, mint-like flavor.