Summer savory is preferred over winter savory because of the sweeter, more delicate aroma. It plays an important role in Bulgarian cuisine, providing a strong and pungent flavour to the most simple and the most extravagant of dishes. Instead of salt and pepper, a Bulgarian table will have three condiments: salt, paprika and savory. When these are mixed it is called sharena sol (colourful salt).
Summer savory is called cimbru in Romanian and is used in Romanian cuisine, especially in Sarmale (stuffed cabbage rolls).