Italian Herbs & Spices

From the fresh flavor of basil in a Caprese salad to the earthy notes of dried oregano on a pizza, herbs and spices are very important to create authentic Italian dishes.

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Assorted herbs and spices used in Italian cooking.

Italy's warm climate, with abundant sunshine and fertile soil, creates ideal conditions for growing a variety of herbs, citrus, and vegetables.

Italian cuisine also emphasizes the use of fresh, high-quality ingredients to create a delicious dish. So herbs and spices play an important role, adding depth, aroma, and complexity to simple recipes.

History and Culture

The use of herbs and spices in Italian cuisine dates back thousands of years. Ancient Romans were among the first to cultivate and use a variety of herbs for both culinary and medicinal purposes. They introduced many of the herbs we associate with Italian cooking today, such as basil, oregano, and rosemary, which they used to season their dishes and preserve food. The Mediterranean climate of Italy provided the perfect conditions for growing these herbs, which thrived in the warm, sunny weather and well-drained soil.

As Italy developed through the Middle Ages and the Renaissance, the use of herbs and spices became more common. The influence of trade and exploration also brought new flavors to Italy. Citrus fruits, such as lemons and oranges, were introduced from the East, adding bright, tangy flavors to the cuisine. Garlic, originally from Central Asia, became a staple in Italian cooking. Over centuries, these herbs and spices became part of regional Italian dishes, and each area of Italy developed its own unique traditions based on the local availability of ingredients.

Fresh Herbs

Basil: Sweet and aromatic, basil is maybe the most iconic Italian herb. Essential in Basil Pesto, Caprese salad, and as a finishing herb on many pasta dishes and pizza.
Parsley: Flat-leaf parsley is present in most Italian recipes. So much that a famous Italian is "to be everywhere like parsley".
Rosemary: It has a strong pine-y flavor and it's often used to infuse roasted meats, potatoes, and focaccia with its distinctive flavor.
Sage: Sage leaves have a delicious and fragrant aroma. They're a key ingredient in dishes like Saltimbocca, and browned butter for pasta and gnocchi.

Dried Herbs & Spices

Plain Herbs & Spices

Fennel Seeds: Sweet, anise-like aromatic flavor. Fennel seeds are used in sausages, meatballs, and as a spice in tomato-based sauces.
Red Pepper Flakes (Peperoncino): Spicy chili pepper flakes (especially if from Calabria region), used to add a spicy kick to any dish.
Bay Leaves: Bay leaves are commonly used whole to flavor soups, stews, and sauces. They're usually removed before serving.
Oregano: Oregano is used also fresh but the dried version is definitely more common and the flavor is more pungent and earthy.
Salt: Italians commonly used sea solt and iodized salt. Coarse salt (sale grosso) is used to season pasta water, while fine salt (sale fino) is used to season food. Flaky sea salt is also common as finishing salt.
Black Pepper: Black pepper is used either in whole peppercorns (for pepper sauces, stews, or to manually crush), or ground to season any dish.
Nutmeg: Nutmeg has a sweet, warm, nutty flavor that gives a delicious aroma to white sauces like besciamella or to give extra flavor to mashed potatoes, or meatballs.

Spice Blends

Italian Seasoning: A common blend, mostly used outside of Italy. It includes all the main Italian dried herbs like basil, oregano, rosemary, thyme, and marjoram. It's a versatile mix and you can use it to season pasta sauces, pizza, marinades, and roasted vegetables.
Roast Seasoning: This is a common spice blend in Italy, loved by many grandmas to season roast meat or roast potatoes. The mix often includes salt, rosemary, thyme, sage, garlic powder, black pepper, and sometimes fennel seeds, juniper, or marjoram.
Fish Seasoning: Perfect for seasoning grilled, baked, or broiled fish and seafood. It's a delicate blend usually including salt, sage, parsley, garlic powder, oregano, and sometimes lemon zest.

Quality and Authenticity

Tips for Recognizing Authentic Italian Herbs & Spices

Read the Labels: Look for DOP or DOCG labels for premium product, or make sure in the label it's mentioned "Provenienza: Italia" as origin.
Ingredients List: Authentic products will have simple, high-quality ingredients without artificial additives or preservatives. Look for "100% naturale" or "biologico" (organic).
Packaging: Genuine Italian products often have labeling in Italian and a product history. Look for packaging that includes information about the region of origin, production methods, and the company.

TIP: Reputable suppliers and brands that specialize in Italian products are more likely to offer authentic items. Purchase from well-known Italian delis, specialty stores, or trusted online retailers with good reviews.

Uses in Italian Cuisine

Herbs and spices are the heart of Italian cuisine, giving dishes a vibrant flavor and aroma. Whether you’re using fresh basil in a salad or dried oregano on a pizza, most Italian recipes will have at least one or two dried or fresh herbs and spices in them.

Fresh Herbs:

Pesto Genovese: Classic Basil Pesto (fresh basil)
Clams with Tomatoes, Basil + Blue Cheese (fresh basil)
Vegetable Minestrone with Parsley Pistou (fresh parsley)
Sicilian Tuna Crudo (fresh basil)
No-Knead Focaccia with Lemon + Rosemary (fresh rosemary)
Rosemary Maple Roasted Pecans (fresh rosemary)
Rosemary Brown Butter Pecan Ice Cream (fresh rosemary)
Summer Tomato Risotto with Fennel and Fresh Herbs (fresh parsley)
Summer Corn + Green Beans with Herb Butter (fresh basil, rosemary, parsley)
Citrus Herb Marinated Grilled Shrimp (fresh basil, parsley, thyme)

Dried Herbs:

Red Wine Braised Short Ribs (bay leaf)
Italian Baked Stuffed Clams Oreganata (dried oregano, red pepper flakes)
Easy Baked Flounder Oreganata (dried oregano)
Best Marinara Sauce Recipe (bay leaf, red pepper flakes)
San Francisco Cioppino: Easy Authentic Seafood Stew (bay leaf, red pepper flakes)
The Best Authentic Tuscan Ribollita Soup Recipe (bay leaf, red pepper flakes)
Authentic Italian Beef Braciole (bay leaf)

Buying and Storing Tips

Storing Fresh Herbs

Store the fresh herbs in water with the steps like a bouquet, or wrap in damp paper towels and refrigerate.
You can also freeze chopped herbs in ice cube trays with water or oil. Or dry them by hanging the bunch tied with a rope in a cool, dark place.

Storing Dried Herbs

Keep dried herbs in their original containers or move them to apposite airtight containers. Store them in a pantry, away from light and heat.
Replace dried herbs every 1-3 years depending on potency. Make sure to check the labels for expiry date. Even though most spices don't technically expire, their flavor might change.