The pailful of summer savory growing on the roof was lush and brilliant green. The potful on the terrace edge was stunted and bronze-ish. The main difference, I think, is sun. The lush savory spends the middle of the day in the blueberry's shade. The other is in relentless summer sunshine.
Last night I chopped a handful of the green one into a fresh rub for ribs (the recipe is in the July chapter of my book), and grilled the meat on the terrace. There is a lot of terrace-cooking at this time of year. Turning the oven on to compete directly with the airconditioner seems like madness.
The summer savory always re-seeds itself. I weed it out strenuously in the spring, and relocate the seedlings I want to keep to a couple of containers. It's best to cut the flowers before they set seed, if you want to save yourself massive springtime weeding. The flavour of the herb is wonderful - somewhere between rosemary and thyme, very pronounced.