Cooking Nice

Traditional Italian food uses only fresh ingredients including fresh Italian herbs. There are a variety of fresh herbs common in Italian cooking. Nothing taste better than home cooking using your own fresh herbs. Those store bought dried herbs cannot even come close.

What’s the distinction between an herb and a spice?

Spices are made from the seeds, root, fruit or barks of aromatic plants, while the herbs primarily consist of the leaves and stems. 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. Italians traditionally tear basil leaves by hand right before tossing them into a dish or sauce because basil has a tendency to turn black when cut with metal. Basil is famous for making the flavorful pesto sauce.

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. The curly variety of parsley makes a great garnish for dishes, but Italians prefer to cook with the flat leaf variety because of its better flavor.

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. 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. This herb can be used in most recipes because it adds flavor without overpowering 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.

Whenever you want to spice up a dish, try adding some of your own fresh Italian herbs!

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