• Europeans call it the bean herb because of its sympathetic flavor. Add a tablespoon to the cooking water and add the same amount again at the very end of cooking beans, peas, lentils, limas, favas and other dried beans.

• Add a tablespoon of savory to each pound of ground beef for burgers, meat loaf any formed meat dish.

• Mince savory and toss with bread cubes for stuffing or to use as croutons with salads.

• Put sprigs of savory in vinegar and let steep for a month or more in a dark place then remove the herbs. Use as part of a salad dressing or as a marinade for red meats and wild game by diluting with three parts water, stock, juice or your favorite wines.

• Add a couple tablespoons finely chopped savory to cream and cheese dishes like macaroni and cheese, cheese-mashed potatoes, cheese fondue, green vegetables with cheese sauce and even hot nacho cheese for dipping.

• Sprinkle finely chopped savory over fish or chicken to be oven-baked after brushing with oil or butter.

• Add coarsely shopped savory to fish soups and chowders - a tablespoon per portion.