Summer savory (Satureja hortensis) is an herb in the savory family, used in numerous European cuisines to season stews, beans, and sausages. The plant is native to southeastern Europe and western Asia, and has been introduced to many regions worldwide. It was described by Pliny in the first century AD and was used to cooking in Roman times.
In Bulgarian cuisine, summer savory is used in many dishes, and is offered at table as a condiment along with salt and sweet paprika (see sharena sol). It is similarly important in Romanian cuisine, where it is used in sarmale (stuffed cabbage) and mititei (grilled ground meat rolls).
It is popular in Atlantic Canada, where it is used in a similar fashion to sage, and is an important ingredient in cretonnade and fricot.
It is also a key ingredient in herbs de Provence.