Summer savory is a traditional popular herb in Atlantic Canada, where it is used in the same way sage is elsewhere. It is the main flavoring in dressing for many fowl, mixed with ground pork and other basic ingredients to create a thick meat dressing known as cretonnade (cretonade) which may be eaten with turkey, goose and duck. It also is used to make stews such as fricot, and in meat pies.
Summer savory is raised from seeds, sown early in April, in shallow drills, 9 inches or a foot apart. Select a sunny situation and thin out the seedlings, when large enough, to 6 inches apart in the rows. It likes a rich, light soil. The seeds are very slow in germinating.