Atlantic Canadians, in particular Newfoundlanders, know the virtues of planting savory seed. It is used in iconic Newfoundland dishes such as Jiggs Dinner and stuffing. Europeans also appreciate the herb, with the French adding it to their Herbes de Provence. Savory seeds are easy to grow and the plants provide plenty of flavour for soups, stews, marinades and salad dressings. It is sometimes referred to as the “bean herb” as it pairs beautifully with fresh and dried beans. There are 2 types of savory: summer and winter. Summer savory is an annual with a delicate flavour. Winter savory is a perennial with a more pungent flavour.