| I remember, as a child, my Italian mother in the kitchen, | | | | it's meant to grow, because it has a taproot. The |
| pots and pans bubbling on the stove, delicious aromas | | | | leaves are eaten raw and the stems are usually |
| wafting throughout the house. | | | | cooked. It is widely used to flavour sausages and fish |
| Sometimes she would send me out to the garden to | | | | dishes. The seeds are used in many cuisines as an |
| pick fresh vegetables, but mostly, fresh herbs. It is then | | | | after dinner digestive. In Italy fennel water, made with |
| that I started to learn the names of different herbs and | | | | the seeds, is given to babies to soothe their colicky |
| their use in the kitchen and I now use many of them in | | | | pains. |
| my own cooking. | | | | ROSEMARY (Rosmarinus officinalis): considered by |
| Italian cuisine is one of the best loved in the world with | | | | the ancients to be a symbol of immortality, it was used |
| some of the tastiest and most renowned herbs | | | | in religious ceremonies. Like basil, it is beneficial to your |
| coming from Italy. Many culinary herbs grow well in | | | | garden. It can grow into a large shrub and has tiny blue |
| pots (don't worry if you don't have a garden!), but they | | | | blossoms. Although tough, rosemary is sensitive to |
| do need plenty of sun and well-drained soil. Make sure | | | | frost and does not appreciate cold winds --a sheltered |
| to find out the habits of each herb you plant, as some, | | | | sunny spot in your garden or in a container is best. |
| like mint, can become quite unruly and spread wildly, | | | | Depending on which part of the country you live, you |
| taking over your garden. | | | | might need to bring your rosemary plant inside for the |
| Herbs used in Italian Cuisine: | | | | winter. Rosemary helps with the digestion of rich and |
| BASIL (Ocimum basilicum): useful in many tasty Italian | | | | starchy foods. It gives a wonderful flavour to meats, |
| recipes, adds flavour to your dishes, and is usually | | | | especially lamb and beef, vegetables, roasted |
| added raw, just before serving, to maintain its aroma. | | | | potatoes and breads. |
| Planted next to peppers and tomatoes, it will actually | | | | GARLIC (Allium sativum): probably the most used herb |
| improve their flavour. Basil comes in many varieties, | | | | in Italian cuisine, it is also a powerful disinfectant and |
| with a wide range of leaf size and distinct fragrances | | | | antiseptic, as well as an insect repellant. Garlic is a |
| and flavours. It prefers a sunny location (it needs at | | | | tough plant and will thrive in just about any garden with |
| least five hours of sun a day) and well-drained soli. | | | | minimal attention. It likes full sun and a well-drained |
| Bonus: basil repels flies and mosquitoes. | | | | sandy soil. Garlic can be stored after harvest in a cool |
| PARSLEY (Petroselinum crispum & P. crispum var. | | | | and dry environment or by freezing or pickling (keep in |
| neopolitanum): this herb can be a little tricky to grow | | | | the fridge). It can be used both cooked and raw. To |
| but is a welcome addition to Italian (and other | | | | easily digest garlic, remove the green germ, the sprout |
| countries') cuisine. This biennial herb is an excellent | | | | in the centre of the clove. |
| source of iron and vitamin C and self-seeds well. The | | | | SAGE (Salvia officinalis): its name derives from the |
| most common types are curly-leaved parsley, usually | | | | Latin word "salus", meaning health: it was so highly |
| used for garnishes, and flat-leafed parsley, also known | | | | regarded by the ancients, that it was considered to be |
| as Italian parsley. Historically, fresh parsley was used | | | | a universal cure all. Sage leaves help with digestion, are |
| as a breath freshener-served on a small plate after | | | | antiseptic and anti-inflammatory. Sage is used in a |
| flavourful meals. | | | | variety of Italian dishes from meats to salads, cheese |
| OREGANO (Origanum vulgare): both decorative and | | | | and egg dishes, even dumplings and scones. If |
| flavorful, when fully mature it has attractive purple | | | | harvesting for winter use, it's best to pick the leaves |
| flowers. The oregano plant grows wild from Europe to | | | | before the plants flowers, otherwise, during the |
| Central Asia, but one of the most flavourful varieties is | | | | growing season, just pinch off leaves as needed. Sage |
| Greek oregano. If it doesn't have a fragrance when a | | | | grown near cabbages helps improve the flavour and |
| leaf is crushed, it won't be flavourful in your dishes | | | | repel the cabbage butterfly. |
| either. Oregano should not be harvested until it has | | | | These are just a few of the most popular herbs used |
| flowered: that's when it's at its best. The ancient | | | | in Italian cuisine. Italian herbs are more than just |
| Greeks would crown newlyweds with oregano, as it | | | | flavourful, they are also beautiful additions to your |
| was considered a symbol of happiness. | | | | garden's landscape. Growing these wonderful herbs |
| FENNEL (Foeniculum vulgare): a perennial, it needs to | | | | among your other plants will add their charming |
| be divided and replanted every few years to maintain | | | | aromas to your garden, making you feel as though |
| its flavor. It prefers full sun and a well-drained soil. It is | | | | you're strolling on an Italian hillside! |
| easily grown from seed, but should be planted where | | | | |