Savory

Source=Leaves of the savory plant, Satureja hortensis
Flavor=Cross between thyme and mint
Best used=Fresh or dried
Cooking use=Pates, soups, meat, fish and bean dishes. Use sparingly due to strong taste.

Savory has aromatic and carminative properties, and though chiefly used as a culinary herb, it may be added to medicines for its aromatic and warming qualities. It was formerly deemed a sovereign remedy for the colic and a cure for flatulence, on this account, and was also considered a good expectorant.
Culpepper tells us that: 'The juice dropped into the eyes removes dimness of sight if it proceed from thin humours distilled from the brain. The juice heated with oil of Roses and dropped in the ears removes noise and singing and deafness: outwardly applied with wheat flour, it gives ease to them.' He says: 'Keep it dry, make conserves and syrups of it for your use; for which purpose the Summer kind is best. This kind is both hotter and drier than the Winter kind.... It expels tough phlegm from the chest and lungs, quickens the dull spirits in the lethargy, if the juice be snuffed up the nose; dropped into the eyes it clears them of thin cold humours proceeding from the brain . . . outwardly applied with wheat flour as a poultice, it eases sciatica and palsied members.'
Both the old authorities and modern gardeners agree that a sprig of either of the Savorys rubbed on wasp and bee stings gives instant relief.