The semi-shrub grows mainly in Mediterranean woodlands and scrubland, adapting well to higher elevations, but also seen on rocky limestone gullies as an undergrowth, and alongside dirt roads.

Satureja thymbra has a fuscous-brown bark, with many erect young shoots, somewhat tetragonal, gland-dotted and pubescent with short downy white hairs.

[7] Air dried aerial parts from S. thymbra collected in Lebanon and which were submitted to steam distillation using a Clevenger-type apparatus to produce the essential oil were also tested.

[8] The crushed leaves of this plant have more of a pungent taste and smell than the true hyssop (eizov), for which reason it is not commonly used today as a spice, except in Lebanon, where it is still used as a herbal tea in Lebanese traditional medicine.

[13] In ancient times in Israel ( Palestine), water in which whorled savory had been steeped was used to flavor meats that had been skewered and placed over hot coals for roasting.