Savory originates from the Mediterranean region and has been used for centuries for both culinary and medicinal purposes. Summer Savory (Satureja hortensis) is annual with a milder taste, while Winter Savory (Satureja montana) is perennial and has a stronger, slightly bitter flavor. In European folk medicine, savory leaves were used to support digestion, reduce bloating, and stimulate appetite. In Western cuisine, savory is often added to beans, meats, and stews. In Ayurvedic practice, savory is a warming herb that supports digestion and is especially beneficial for balancing Vata and Kapha. Other plant parts, such as flowers or seeds, are used less frequently and have slightly different properties.