Great Italian Cooking

Basil should be added to hot dishes just before serving,
otherwise it tends to lose its flavor.
Basil is a wonderfully versatile especially in Italian dishes.
Sweet Basil has an aromatic odor, warm,
sweet flavor, used whole or chopped.
Used with lamb, fish, sauces and vegetable dishes.

A pungent flavor.
A native to the Mediterranean is a small,
flat looking leaf with aromatic flavor.
Dried whole bay is added to flavor soups, stews.
The flavor of bay is subtle, but helps blend other herb/spice flavors.
Remove before serving

Onion-like herb. Mild, taste.
Leaves are used in many ways.
Salads, cream cheese, sandwiches, fish,
soups and omelet dishes like frittatas.

Fennel, harvested from the sweet fennel herb,
is used seasoning.
Fennel has a mild licorice flavor and aroma.
Fennel seeds are popular in many Italian sausage recipes.
They are also used in baking, pies, and in some fruit dishes.

Is one of the most popular seasonings especially in Italy.
Garlic is used in almost every type of dish and sauce.
Granulated or powdered garlic is useful for flavoring soups, sauces,
meats and vegetables or for garlic bread.
Use granulated or powdered garlic for instant flavor,
or use fresh minced or chopped garlic
in slow-cooking soups and stews.

Marjoram is a member of the mint family, related to basil.
The flavor of marjoram blends well with thyme.
Fresh or dried It should be added toward the end of cooking
as it tends to lose flavor over heat.
Marjoram is used in many Italian dishes, including meats and poultry,
soups, stuffings, sausage
and in almost any dish using garlic or thyme.

Mint is the dried leaf of a perennial herb.
Mint is pungent and sweet with a tangy flavor and a cool after taste.
Mint jelly served with lamb an Italian favorite,
sprinkled in peas, or in chocolate desserts.
Use mint in salad dressings and marinades.

Although usually purchased ground, freshly grated nutmeg
is superior in flavor and aroma.
Nutmeg is used for flavoring many desserts and sweet dishes,
and is also common in spinach,
lamb dishes and in sausage.
Nutmeg is also good in cheese sauces and quiches.

One of the most versatile and popular seasonings used,
onion is used in almost every type of dish.
Dehydrated onion powder is also useful for flavoring sauces, soups, meats
and vegetables or for herb breads.
Use minced onion in slow-cooking soups and stews.
Minced onion may also be rehydrated in warm water
for use in chicken or tuna salads,
and especially Italian dressings

Oregano, Whole or ground, strong aromatic odor, used with tomato sauces,
pizza and veal dishes, is available in two varieties.
Greek, or Mediterranean Oregano has a sweeter, more delicate flavor.

Parsley is grown all over the world, chiefly exported from Egypt.
It helps bring out the flavors of other herbs.
Parsley is probably the most popular and versatile herb available.
Use parsley with any meats or vegetable, and in soups, sauces and stuffing’s.
Fresh parsley is used as a topping to garnish your favorite dish.

Rosemary original by itself has a tea like aroma and a piney flavor.
Rosemary is an herb in the mint family.
It is a small evergreen shrub, whose 1 inch leaves resemble curved pine needles.
Rosemary is used primarily in Italy in pork, chicken, lamb and rabbit dishes.
Rosemary also complements lighter fish dishes, tomato sauces, and vegetables.

Saffron has a pungent, spicy and bitter flavor with a sharp and penetrating odor.
Use it in Italian risottos, stews and soups.

Sage has a fragrant aroma and an delightful warm flavor.
Sage enhances lamb, meats, pork and sausages.
Freshly minced leaves flavor salads, and cheeses.
Sage is a wonderful flavor enhancer for seafood, vegetables,
breadstick, and other savory breads.
Top fish, steaks, chicken, with Sage lemon butter.

Tarragon, a lovely, aromatic herb, leaves have a hot, pungent taste.
Tarragon is popular in flavored vinegars, mustards and vinaigrette.
Used in sauces, salads and with vegetables, egg dishes and with chicken.
Excellent in tartar sauce.

Garden thyme is the most widely used for culinary use.
Popular in cooking throughout the Mediterranean, thyme is available in leaf form,
or ground for use in sauces.
Thyme is used to flavor soups, stocks and stews.
Thyme is also good with vegetables, and adds excellent flavor to meat dishes
cooked in wine and garlic.
Add to olive oil with lemon juice for a delicious marinade.

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