Savory/savoury is also an
herb, used to add flavor to european foods since before they started importing
pepper to cover that old-meat taste. I read one place that this use was the origin of the other sense of the word (
archaic, says
yam. Listen to yam. She knows things.)
It's a member of the mint family (see the square stem?), and comes in two types: summer savory and winter savory. Now is the point in the writeup where i confess: i don't use savory in my cooking. So this is all hearsay, ideathified. They say summer savory is milder, subtler and more tender than winter savory, to the point that it can be used as an accent in green salads (in its fresh form, bien sûr!). Winter savory is more - well, potent. They say it can be used to substitute for marjoram, or rosemary. They say savory loves beans, or beans love savory, and they're gonna run off together one day, and a white bean soup with savory might be in the works. Rumors. But you never know with these herbs. I also hear that savory is good in stuffing. Bread stuffing.
Despite summer savory being milder, i guess neither of them are particularly bland, so (as with any herb you haven't used before) give it a good sniff before using it, try a little of it, and use it sparingly until you get a sense of what it does. I'll do that, and hopefully have a recipe for you one of these days. I'm thinking potatoes or eggs.
If anyone knows of a noded recipe with savory in it, please let me know, so i can link it as a reference.