The fragrant peppery aroma of the cabbage dish served in a Frankfurt restaurant came from the spice, savory, which is also called “bean herb” by Germans, since it complements legumes. Savory comes as two types, Summer and Winter, the former more commonly used. It is grown in Germany, France, Spain, North Africa, Eastern Europe and the U.S., and sold fresh or dried, and as whole or crushed. With a fragrant herbaceous aroma and slightly peppery bitter aftertaste, summer savory is popular in Mediterranean cooking. It is added to fines herbs and herb de provence to flavor beans, potatoes, cabbage, lentils and scrambled eggs, vegetable juices, sausages, fish chowders, gravies and liqueurs.