Savory

We are offering savory.
Savory: a herb so bold and peppery in its flavour that since the time of the saxons it has come to denote not only the herb itself, but also a whole segment of cooking. It is synonymous with tasty and flavourful foods.
Most commonly used as a seasoning for green vegetables, savory's special affinity is for beans. Use summer savory, with its more delicate flavour, for tender baby green beans, and winter savory to enhance a whole medley of dried beans and lentils. It is no coincidence that the german word for the herb is bohenkraut, meaning bean herb, as one of the components of the herb naturally aids the digestion of these sometimes problematic legumes.
Savory's popularity as a healing herb is nothing new. It has long been reputed to be a general tonic to the digestive tract, as well as a powerful antiseptic. Branches of the herb were tossed on the fire to create an aromatic disinfectant. Even today, because of its pungent oils, it is commonly used in toothpaste and soaps.
One of the most interesting claims concerns savory's reputation as an aphrodisiac. It was the roman naturalist and writer pliny the elder who, in the first century ad, gave the herb its name "satureja," a derivative of the word "satyr" (the half-man, half-goat with the insatiable sexual appetite)