Summer savory (Satureja hortensis), also "Bohnenkraut" "Gartenkraut is most well known In Germany as a must-have spice for cooking beans, especially green beans. It is also part of the spice mixture "Herbes de Provence."
It is an annual plant, related to winter savory, a perennial. It has a strong, pungent flavor reminiscent of oregano, which is less bitter than winter savory. Both kinds can be dried but the German cuisine often calls for a bunch of fresh savory during cooking, which is removed before serving. This is because the taste is so strong that it can be unpleasant in large amounts.
Savory is native to the eastern Mediterranean area and came to Germany in the 9th century, brought by monks to grow in their monastery gardens. It can purportedly help with the digestion of beans, diminishing unpleasant side effects. Dried peas, lentils and dried beans are often cooked with savory for this reason. It also goes well with a variety of meats and fish and chopped fine, can add flavor to a simple vinaigrette.