Traditional Italian food uses only fresh ingredients including fresh Italian herbs. There are a variety of fresh herbs common in Italian cooking. Most people are familiar with the little bottles of dried herbs from the grocery store, but if you haven’t prepared food with fresh herbs, you really need to give it a try.
How can you tell the difference between and herb and a spice?
The leaves and stems of aromatic plants are called herbs, and the root, seeds, bark or fruit is called a spice. Herb plants contain oils which are very fragrant and add the distinctive aroma and flavor that Italian food is known for.
Oregano, basil, thyme, rosemary, sage and parsley are commonly used Italian herbs.
Basil is a member of the mint family, and like all mint herbs, it is extremely fragrant when picked fresh. Basil leaves blacken when exposed to metal, therefore it is common in Italy to tear the leaves by hand before throwing the basil into a sauce or onto a dish. Basil is the main ingredient in traditional Italian pesto.
Oregano is another popular herb in both Italian and Greek food. Most people are familiar with this herb in tomato based pasta sauces and with meats.
Italian Parsley, also known as flat-leaf parsley, is readily available in most grocery stores and is easy to distinguish it from the curly variety frequently used as a garnish. Italians favor this parsley for cooking because it has a much better flavor, while the curlier variety is best saved for garnishing your dish.
Rosemary is another widely available herb and resembles a little branch from an evergreen tree. This strong herb is great for drying because it can retain its flavor and aroma. This herb is excellent when added to breads like focaccia or cooked with vegetables.
Sage has long, broad leaves and is the herb which flavors the traditional Italian Saltimbocca dish. Sage is another strong herbs, so be careful you don’t use too much.
Thyme is another herb of the mint family, but in contrast to the other mints, it has tiny leaves that can easily be thrown whole into your sauce or dish. I use this herb frequently because its mild flavor goes well with everything and won’t overshadow the rest of your dish.
There are some basic rules for cooking with fresh herbs. A good general rule of thumb is to use 1 tablespoon of fresh herbs for every 1 teaspoon of dried herbs needed in a dish. But remember, cooking is an art and you can use as much or as little as you like.
Try adding your own fresh Italian herbs to liven up your everyday dishes!