Q: What is summer savory and where would I get it? - Robin Hughes, Fort Wayne, Ind.

A: Both kinds of savory (winter and summer) can be described as steroidal versions of thyme, though summer savory is slightly mellower. They are resinous herbs native to Northern Europe, most often used in legume dishes and braises. They're also especially good with briny cured foods like olives, or a salty roast chicken; their pungency means they're best used sparingly. If you can't find fresh savory at farmers' markets or at grocery stores, try dried. Rub it between your fingers to wake it up before adding it to soups, stews or marinades.

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