Traditional Italian regional cuisines were perfected in home kitchens and have been shared among family and friends over generations. Italian cuisine offers an abundance of ingredients--fresh seafood, seasonal veggies, cured meats, beautiful cheeses, savory herbs--prepared in ways from simple to elaborate.
Oregano: Used liberally in Italian cuisine (particularly pizza, spaghetti sauces and other tomato-based sauces), oregano is strongly aromatic and slightly bitter. Its pungent flavor is composed of earthy/musty, green, hay and minty notes. Mediterranean oregano gained popularity in the U.S. after American soldiers returned home from World War II.
Flat-leaf parsley: Parsley's flavor and aroma profile is green and vegetative. It is popular in egg dishes, soups, stews, stocks and with other herbs to bring out their flavor. Parsley also adds visual appeal to many dishes.
Basil: Used in tomato sauces, pestos, pizzas, cheeses, and Italian seasonings, basil is slightly bitter and musty--tea-like, with green/grassy, hay and minty notes. Early Romans made basil a symbol of love and fertility; young Italian suitors wore sprigs of it as a sign of their marital intentions.
Fennel: Used to flavor fish, sausages, baked goods and liqueurs, fennel has a sweet, licorice-like flavor similar to anise but less intense, with slight menthol and musty/green flavor notes. It is also one of the few plants where the roots, stalk, seeds, fronds and pollen are all used. Originating in the Mediterranean, fennel was carried north from Italy by monks, and today it is used in nearly every cuisine.
Rosemary: Popular in seasoning blends for meats and Mediterranean cuisines, rosemary has a distinctive pine-woody aroma and a fresh, bittersweet flavor.
Sage: Highly aromatic, with piney, woody notes, sage is ideal for flavoring pork, beef, poultry, lamb, tomatoes, squash, potatoes, rice, pasta and much more. Traditionally, sage was used for its antioxidant and antimicrobial properties.
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