Some greens were dried and used to season cooking including mint, summer savory and basil. The plant has a stronger action than the closely related summer savory. Summer savory is a characteristic ingredient of herbes de Provence. The pudding version is spiced with summer savory and then cooked (Veinot, 2008). The closely related plant, summer savory ("Satureja hortensis" L.) is an annual plant. Both summer savory ("Satureja hortensis") and winter savory ("Satureja montana") are used to flavor food.