Guide to Italian Herbs and Spices

A unique combination of herbs and spices give Italian food its distinct identity. While each nationality has its own set of common culinary accents, Italy is perhaps best known for its distinguishing, rich spices and pungent, aromatic herbs. While the realm of Italian cooking may be literally foreign to many Americans, the use of common Italian herbs can be easily mastered.

Parsley

Considered to be a key ingredient in many common Italian dishes, parsley leaf is best used to set off the flavor of strong, red meats, so it is most commonly seen in meat sauces, lasagnas, and similar dishes. Flat-leaved parsley is considered by many Italian cooks to provide a more authentic Mediterranean flavor, and its bitter-spicy, green flavor is often stronger than curly-leaf varieties. Parsley's flavor especially complements red meats, potato dishes, and stews.

Basil

Basil is very widely associated with Italian cuisine because of its very common use in pesto, an herb-and-oil sauce that is seen as an icon for authentic Italian cooking. Basil is most often sold dry in the United States, but its flavor is significantly compromised by the drying process; fresh basil is almost always a better choice. Additionally, basil's flavor is quickly lost when it is overcooked, so gourmet Mediterranean dishes are best when basil is added as a final ingredient.

 Rosemary

Well-known for its fragrant, piney aroma, rosemary offers a rich flavor to Italian foods when used either fresh or dry. Some cooks enjoy burning dried rosemary to create a natural smoke flavor that is much more interesting than standard wood-smoke flavorings. Rosemary's bitter, astringent flavor works especially well with starchy foods including roasted potatoes, carrots, and breads; it also tastes fantastic in strong pasta sauces and meat dishes. Rosemary is flavorful and very little is needed to accent most Italian foods.

 Oregano

Oregano is considered to be almost as distinctly associated with Italian cuisine as basil and parsley. Unlike many herbs, oregano actually gains a stronger flavor after it is dried. Its slightly sweet, aromatic nature make it an excellent addition to spicy foods, pizzas, tomato sauces, and both red and white meats. As a complementary seasoning, oregano is widely associated with capers and olives, and it is often used to balance and offset the flavors of other Italian herbs and spices.

Marjoram

Because it tastes very similar to oregano and has many of the same uses, marjoram is often confused with its close relative. The two seasonings can be distinguished from one another by someone familiar with Italian cuisine-- marjoram has a much more "flowery" aroma, and it tastes sweeter than oregano. Its culinary uses are nearly identical to oregano, and it can be used to lend a more citrus-like flavor to many Italian foods.

Mediterranean herbs and spices can add personality, flavor, and zest to both American and Italian foods. While it may be tricky to master the art of cooking with Italian seasonings, the practice pays off quickly and results in fine, gourmet foods that can satisfy the palate of even the most distinguished of food critics.