Savory leaves belong to the mint family. Savory leaves are small, slender, gray and green colored leaves with tangy flavor. Savory leaves are a combination of thyme and mint. Being closely related to mint it has a distinct sharp aroma. Savory leaves are of two types, summer and winter savory. Both resemble in taste and aroma, yet the winter savory leaves are spicier. Dried savory leaves are easily available throughout the year.

Dried savory leaves are very specifically used in soups, fish, meat and bean dishes due to its tangy flavor. Savory leaves are also recognized as pepper herb. Dried savory leaves can be conveniently stored in airtight containers and should be stored in cool places. Avoiding sunlight directly is recommended. Savory leaves carry equal importance in the field of medicines. Savory leaves have a significant place in the kitchen and in eradicating ailments. Savory leaves were used to relieve tooth and ear pain. It also worked as an antiseptic. During the era of Romans savory leaves were a part of their garden collections.

Dried savory is best used by pounding it and blending it in pork or poultry. Adding these leaves while cooking beans or garnishing it to soups also are one of the ways of including dried savory. Combining with onions and preparing omelets gives a different taste and is relished by all.