ingredients 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon dried rosemary 1 teaspoon dried thyme 1 teaspoon dried sage directions Mix all herbs well and store in an air-tight container. Submit a Recipe Correction MY PRIVATE NOTES Add a Note Advertisement Advertisement RECIPE MADE WITH LOVE BY @ Peter J Contributor
Parsley In addition to basil, parsley is one of the most commonly used herbs in Italian cuisine. It is often used in pasta dishes, vegetable and seafood sauces, soups, etc. It is a great complimentary herb because it used to tone down aggressive and spicy flavors. This is why it is frequently used with dishes that have garlic.
While Italian food varies from region to region, there are certainly a few basic herb staples that no self-respecting Italian cook would leave out of their own home garden. These include: Basil Rosemary Oregano Fennel Thyme Sage These herbs are adaptable and fairly drought tolerant and should be situated close to the kitchen for ease of use.
Prezzemolo Sardo is a variety of flat-leaf Italian parsley from Sardinia, grown mainly around the community of Sestu. It is widely used in local cuisine - parsley is generally one of the most commonly used herbs in the culinary arts, and while prezzemolo Sardo is smaller in size than other varieties found on the market, its tiny, dark green leaves and slender stems are packed with flavor.
Certainly, notable Italian herbs should be included, but you may also wish to incorporate plants such as: Broccoli or broccolini. Romano pole bean. Fava or cannellini beans. Chioggia or candy-stripe beets. Cipollini onions. Peppers. Artichokes. Garlic.
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