Great Italian Food Starts With Fresh Italian Herbs

Italians insist upon fresh ingredients in their food, and their herbs are no exception. There are a variety of fresh herbs common in Italian cooking. You may be familiar with store bought dried herbs and spices, but you will be amazed at the difference once you try cooking with your own fresh herbs.

What is the difference between herbs and spices?

Herbs are primarily the stems and leaves of a plant, while spices are made from the root, seeds, fruit or bark. Herb plants contain oils which are very fragrant and add the distinctive aroma and flavor that Italian food is known for.

Some typical Italian herbs are: oregano, parsley, basil, rosemary, thyme and sage.

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 what makes pesto so flavorful.

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. Even after drying, this herb will retain much of 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. You don’t need to use much sage because its a very fragrant herb.

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. Keep in mind cooking is an art, so feel free to add as little or as much as your taste prefers.

Try adding your own fresh Italian herbs to liven up your everyday dishes!