Common Herbs

Herbs play import role in Italy cuisine, a wide variety of herbs and spices is used in Italian cooking. They are used in small amounts and provide flavor rather than substance to food. Most herbs are best used fresh when their flavors and scents are at their peak. There is always a comprehensive range of fresh herbs for sale on the market stalls.


Bay(fresh and dried) is added to fish and meat, and to soup as well.
The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.
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In Italy,someone who never miss a party or social occasion is described as parsley,since this herb is found everywhere. Parsley goes well with fish, salad, vegetable, mushrooms, soup, organ meat, often used as spice.
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Basil(sweet basil) goes well with salad, tomato sauce,and the typically Tuscan bruschetta, which are crisply toasted slices of bread.
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Rosemary is a herb with narrow leaves, grows wild in Italy. It is goes well with roast meat, fish and some sweet dishes.
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Sage is used to flavor marinades for many game dishes, and popular to all roasted dishes.